Tarte au citron recipe
A nice, fresh ‘lemony’ recipe for the summer……..
Ingredients for pate sablée (pastry)
- 310g plain flour
- 125g icing sugar
- 125g softened butter
- 2 eggs
- 3 tablespoons of double cream
- a pinch of salt
Ingredients for the filling
- 3 lemons zest and juice (140ml in total)
- 3 large eggs or 4 medium eggs
- 90g caster sugar
- 100ml whipping cream
Cooking Method for Pastry
Cream the butter and the icing sugar together. Slowly mix in the eggs a little at a time.
Mix in the cream and finally sift the salt and flour over the mixture. Mix well to form a paste.
Lightly knead with a spatula for a few seconds and leave to rest in the fridge overnight.
To cook the pastry: Pre-heat oven at 190°C. Roll out the pastry and line a large flan tin, leave to rest in the fridge. Prick the base with a fork and bake blind for approximately 20 minutes. Turn oven down to 170-180°C.
Cooking Method for Filling
Whisk eggs and sugar gently together until well combined. Add the juice and the zest of the lemons, follow with the cream and pour into a jug.
Place the pastry case on a baking sheet in the oven and carefully pour the filling into the pastry – this avoids having to carry the tart to the oven and spilling it!
Bake for about 30mins until the filling is set.
Let the tart cool for about 30mins before serving or let it get cold and then dust with icing sugar (this also may be caramelised on top).
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Dave, Vikki & Bernard xxx