Lemon Tart

I've experimented with many different versions of lemon tarts, Heston Blumenthal’s technique calls to bring the tart filling to 60ºC, skimming the surface, followed by baking until the centre reaches 70ºC. This ensures the perfect amount of wobble every time. Lemon myrtle adds a nice, fresh aroma of citrus, menthol, and eucalyptus. If you can’t get a hold of it, you can leave it out.