Mix flour, sugar, salt and diced butter (using your food processor or gently with your fingertips, always covering butter with flour so that your hands won’t melt butter) until you get a granulated texture . Add water. Mix again until until you have a smooth uniform mixture.

Knead twice the dough (put the ball of dough on a floured surface, overwrite it with the palm of the hand and then retire a ball twice in a row. This will aerate the dough so that it is not shrink during cooking). Cover with plastic wrap and let rest in refrigerator for at least 1 to 2 hours.

Pre-heat the ovent to 180°C (350°F).

Roll out the crust on a clean floured surface and pre-bake it (using parchment paper and pie weights) for 10 minutes.

Melt butter and measure the quantity of sugar.

Zests the orange and one lemon. Be careful not to take the white part under the peel as it would bring bitterness to your tart. Make very fine zests with a grater or a zester. If you use a knife or a peeler, re-cut the peels into thin strips.

Then juice the 3 lemons and the orange.

Now that all the ingredients are ready, all you have to do is mixing them together in the following order. It’s better to use a blender as it’ll mix well and crush even more zests.

Mix the eggs and sugar. Add zests, orange and lemon juice. Mix again. Finally, insert the butter while stirring. As butter is still a little hot we do not want it to start cooking the eggs at first contact.

Fill in your tart crust with this lemon cream and bake at 180°C (350°F) for 35 minutes.

Let the tart cool before serving.

Note that the pre-baking and baking time given here are approximate as it depends on the thickness of your pie crust. If it is thin, it will be fine. If however it is a bit thick, increase a little pre-baking and baking time.