Tarte au Citron

Warwick’s favourite dessert is lemon tart and as it is his 32nd birthday tomorrow I decided to make one for him. It was very courageous on my part as apart from crepes and brulees my desserts were always a defeat. I found this recipe online and it proved to be a winner!

You need:

300g sweet dough, 2 lemons, 75g sugar, 140g lemon juice, 2 eggs, 100g sugar, 200g butter

Technical Stages:

Roll out the sweet dough to 2 to 3 mm thickness, and ease into a circular 20cm in diameter and 1.5cm high buttered pie pan.

Remove any excess dough, leave to rest in the fridge for about one hour.

Bake blind in a warm oven at 180oC for about 20 minutes.

Lemon Cream: Zest 2 lemons on 75g of sugar, pour in a pot with the lemon juice. Bring to a boiling point.

Whisk the eggs with the remaining sugar until pale and thick, and cook at a boiling point for 3 minutes, constantly whisking.

Away from the heat, combine the butter in chunks, still mixing.

Let it cool and pour in the baked shell.

Remove the lemon pie from the pan, brush the surface with blond coating.

Decoration: blanched lemon zests.

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