time of using Bergamot lemons. With the natural sweetness of Bergamot lemons, I have to adjust the amount of sugar used in Heston's recipe. I just love the pretty unusual fragrant of these lemons and they were so juicy that I didn't need a lot of to make into lemon curd. Heston's way of making his lemon tart is really simple and I totally love it! Directions: 1. Using a mixer fitted with a paddle attachment, mix the flour, butter and salt on low speed until it becomes a sand like texture (approximately 2-3 minutes). 2. In the meantime, in a tall container blitz together the icing sugar and egg yolks with a hand blender. 3. Add the vanilla seeds and lemon zest to the egg yolk mixture and then add to the bowl in the mixer and continue to mix on low speed until fully combined and a very soft dough has formed (approximately 3-5 minutes). 4. Mould the dough into a flat rectangle and wrap it in clingfilm before placing in the fridge for at least 1 hour. 5. Roll the pastry between two sheets of baking paper to a thickness of 2mm, using two stacked 2 pence coins as guides, then place in the freezer for 30 minutes. 6. Pre-heat the oven to 190C/gas mark 5. Line a 26cm tart tin (2.5cm deep) with the pastry making sure to press it into the edges and leaving the pastry hanging over the edge. 7. Take a sheet of