I've never actually made a lemon tart of any kind even though I've certainly eaten my fair share. We're having a week of recurrent lemon food. Already this week we've eaten lemon curd in yoghurt, lemon poppy seed pancakes and now a lemon tart. Luckily, we all love lemons!
Ingredients:
For the pastry:
340g plain flour
Pinch of salt
150g butter
90g icing sugar
2 eggs
Put the butter and icing sugar in a bowl and combine until creamy.
Add the eggs and whisk until well mixed in.
Stir in the flour a bit at a time until a dough is formed. Cover the dough ball in clingfilm and put in the fridge for 30 minutes.
For the filling:
4 eggs
2 egg yolks
285g caster sugar
185ml thick cream
250ml lemon juice
Grated zest of 3 lemons
Preheat the oven to 190C. Roll out your pastry and line a fluted dish with it. Bake it for 10-12 minutes. When you remove the pastry case turn the oven down to 150C.
Whisk the eggs and the sugar together.
Add the cream, constantly whisking so it combines well.
Add the lemon juice and zest. Stir well and then pour into the pastry case. Bake for 35-40 minutes or until set.
I was a bit disappointed with how my tarte au citron turned out. The pastry was a little thick, it had puffed up a lot when pre-baked. Also there was a thin crust of crystalised sugar on the top. I'd used a thicker unrefined sugar so maybe that's why. It added a nice crispness to the top of the tart anyway. Other than those problems, it tasted great. The lemon filling was silky, smooth and tart. We all enjoyed it with a spoonful of thick cream on top.
Ingredients:
For the pastry:
340g plain flour
Pinch of salt
150g butter
90g icing sugar
2 eggs
Put the butter and icing sugar in a bowl and combine until creamy.
Add the eggs and whisk until well mixed in.
Stir in the flour a bit at a time until a dough is formed. Cover the dough ball in clingfilm and put in the fridge for 30 minutes.
For the filling:
4 eggs
2 egg yolks
285g caster sugar
185ml thick cream
250ml lemon juice
Grated zest of 3 lemons
Preheat the oven to 190C. Roll out your pastry and line a fluted dish with it. Bake it for 10-12 minutes. When you remove the pastry case turn the oven down to 150C.
Whisk the eggs and the sugar together.
Add the cream, constantly whisking so it combines well.
Add the lemon juice and zest. Stir well and then pour into the pastry case. Bake for 35-40 minutes or until set.
I was a bit disappointed with how my tarte au citron turned out. The pastry was a little thick, it had puffed up a lot when pre-baked. Also there was a thin crust of crystalised sugar on the top. I'd used a thicker unrefined sugar so maybe that's why. It added a nice crispness to the top of the tart anyway. Other than those problems, it tasted great. The lemon filling was silky, smooth and tart. We all enjoyed it with a spoonful of thick cream on top.
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