Tarte au Citron is served mostly as a dessert It makes a perfect ending to any meal with its tart, sweet flavor and lightness of texture. I am using the traditional French recipe here.
Yield: 6
Time: 45 minutes (plus 45 minutes for shortcrust pastry)
Ingredients:
- 1 sweet shortcrust pastry for a 10-inch tart pan with removable bottom, for ingredients click here
- 6 eggs
- 5 oz white sugar
- 5 oz heavy or double cream
- 1/2 cup fresh lemon juice
- confectioners sugar for dusting
- 1 sweet shortcrust pastry for a 25 cm tart pan with removable bottom, for ingredients click here
- 6 eggs
- 140 g white sugar
- 140 g heavy or double cream
- 120 ml fresh lemon juice
- confectioners sugar for dusting
Preparation:
First prepare the sweet shortcrust pastry and let it rest in the fridge – you find the recipe here.
Preheat the oven to 325°F (160°C).
Beat eggs and sugar until creamy using the wire whisk or hand mixer. Add the cream and lemon juice.
Roll out the pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom. Cut off excessive pastry hanging over the sides. Pour mixture into the pastry shell and bake for 45 minutes or until the filling has set and is lightly golden. After cooling the tart and when you are ready to serve you remove the tart pan rim. Dust with confectioners sugar. Voilà! Pretty easy!
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