Lemon Tart (Tarte au Citron)
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.
Ingredients
- Shortcrust Pastry
- 1 Shortcrust Pastry for a 10-inch (24 cm) tart pan with removable bottom. Use ready made dough or make your own Shortcrust Pastry.
- Filling
- 6 eggs
- 5 oz (140 g) white sugar
- 5 oz (140 g) heavy or double cream
- 1/2 cup (120 ml) fresh lemon juice
- confectioners sugar for dusting
Preparation
Shortcrust Pastry
Use ready made shortcrust pastry for a 10-inch (24 cm) pie pan with a removable bottom.
Preheat the oven to 325°F (160°C).
Filling
Roll out the pastry onto the bottom and sides of the 10 inch (25 cm) pie pan with removable bottom. Cut off excessive pastry hanging over the sides.
Beat eggs and sugar until creamy using the wire whisk or hand mixer. Add the cream and lemon juice.
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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