We go through a crate of lemons a day. Most of them end up in dressings and mignonette, but the best go to the dessert counter, where they become the tart that people message us about.
The curd
Whisk four eggs with sugar and the juice and zest of three lemons over gentle heat until it coats the back of a spoon. Finish with cold butter, one cube at a time, and chill overnight.
The peel
Bury strips of peel in equal parts salt and sugar for a week. Rinse, slice thinly and scatter over anything that needs waking up, from crudo to vanilla ice cream.
