Tarte au Citron

Tarte au Citron
 
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This recipe was uploaded
by crisby

 
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Ingredients

Ingredients
Method
 
  • 1 x old-fashioned sweet shortcrust pastry recipe
  • 2 large free-range or organic eggs
  • 125ml double cream
  • 225g caster sugar
  • 4 lemons, juice and zest
  • 50g butter
  • icing sugar, for dusting
First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 200°C/400°F/Gas 6.

Remove your pastry from the fridge. Dust your work surface with flour, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shortcrust pastry shell and line with the pastry, trimming off any excess round the edges using a sharp knife. Blind bake for 10minutes until it gets golden (I fill the empty pastry shell with dried beans).

Reduce temperature to 180°C/350°F/Gas 4. Place the eggs, sugar and cream in a bowl with the lemon zest and juice and whisk until creamy. Melt the butter gently and whisk into the lemon mixture. Pour lemon mixture into the chilled pastry case.

Carefully place tart into the centre of the oven and bake for 15 minutes. Reduce the oven temperature to 160°C/Gas 3 and bake for a further about 20minutes or until the filling has set.

Leave to cool for at least 1 hour before serving. Decorate with a dusting of icing sugar or chocolate shavings. Can be served with summer berries or slices of orange and if needed, some pouring cream.

Tarte au Citron

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This recipe was uploaded by crisby

 
 
Serves 6

Method


First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 200°C/400°F/Gas 6.

Remove your pastry from the fridge. Dust your work surface with flour, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shortcrust pastry shell and line with the pastry, trimming off any excess round the edges using a sharp knife. Blind bake for 10minutes until it gets golden (I fill the empty pastry shell with dried beans).

Reduce temperature to 180°C/350°F/Gas 4. Place the eggs, sugar and cream in a bowl with the lemon zest and juice and whisk until creamy. Melt the butter gently and whisk into the lemon mixture. Pour lemon mixture into the chilled pastry case.

Carefully place tart into the centre of the oven and bake for 15 minutes. Reduce the oven temperature to 160°C/Gas 3 and bake for a further about 20minutes or until the filling has set.

Leave to cool for at least 1 hour before serving. Decorate with a dusting of icing sugar or chocolate shavings. Can be served with summer berries or slices of orange and if needed, some pouring cream.
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