Heston: "For this tart to achieve greatness, the filling has to be exactly the right texture – not too soft but not too firm either. The most reliable way to get it right is to use a digital probe which takes out all the guesswork. When blind baking, the pastry should be treated like a biscuit; if you think it is done, cook it for a little bit longer. Also, use the best lemons you can so that they contribute great acidity."
Heston: "For this tart to achieve greatness, the filling has to be exactly the right texture – not too soft but not too firm either. The most reliable way to get it right is to use a digital probe which takes out all the guesswork. When blind baking, the pastry should be treated like a biscuit; if you think it is done, cook it for a little bit longer. Also, use the best lemons you can so that they contribute great acidity."