Not everybody thinks of citrus fruits as “winter fruits.” However that’s when oranges, grapefruits, tangerines, tangy lemons, and attractive limes are sometimes at their peak. And that’s factor as a result of there’s nothing that brightens up any season – however particularly winter – higher than a traditional French lemon tart.
Any bakery in Paris may have a Tarte au citron on supply. Some are on the candy facet, others tart. I like my lemon tart, effectively…tart, for positive and once I seek for lemons at my market, I select the plumpest, juiciest ones I can discover. Thankfully, good lemons can be found nearly wherever, so anybody could make this tart. Most of us don’t even have to attend till winter!
I juiced my lemons, cracked some eggs, and set to work on the tart.
For the bottom, I used Paule’s pastry dough, which is very easy to make and hasn’t failed me but. It’s scrumptious and buttery, and goes notably effectively with the scrumptious lemon topping.
I cooked the filling, a sunny, luscious lemon curd, on the stovetop with the aromatic zest of the lemons, then poured the nice and cozy filling by a strainer to make it as clean as doable.
 One might pipe whipped cream on it or high it with meringue. To take action, let it cool and unfold or pipe whipped cream excessive or serve a dollop alongside. If you wish to give a go at meringue, try my Lime Meringue Tart recipe or the marshmallow topping that I exploit on my Pumpkin Pie with Marshmallow Topping.
Each are scrumptious, however simply as it’s – or because the French say, nature – is simply wonderful with me.
Lemon Tart
In case you discover that you’ve got a bit an excessive amount of filling to your tart shell (they appear to fluctuate), any remaining lemon filling that you just don’t use may be unfold on toast, recent biscuits, or scones. You could possibly substitute recent lime juice for the lemon, and when you’ve got Meyer lemons, cut back the sugar to 1/2 cup (100g). You should use a favourite tart dough recipe, or the one I’ve linked to.
Substances
- 1 cup (250ml) freshly-squeezed lemon juice
- grated zest of two lemons ideally unsprayed
- 3/4 cup (150g) sugar
- 12 tablespoons (170g) butter salted or unsalted, lower into cubes
- 4 giant eggs
- 4 giant egg yolks
- One pre-baked 9-inch (23cm) tart shell
Directions
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Preheat the oven to 350ºF (180ºC).
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In a medium-sized non-reactive saucepan, warmth the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer close by.
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Stir till the butter is melted, then whisk the combination repeatedly till the combination thickens and holds its form if you elevate a few of it up with the whisk and it visibly mounds up when dropped again down over the remainder of the combination within the saucepan. It ought to simply take a number of minute.
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Pour the nice and cozy lemon curd although a strainer right into a bowl (or immediately into the tart shell), scraping with a rubber spatula to press it by.
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Easy the lemon filling within the prebaked tart shell and pop it within the oven till the curd is simply set. It’ll take about 5 to six minutes.
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Take away from the oven and let cool earlier than slicing and serving.
Associated Hyperlinks
Recipes to Use Up Leftover Egg Whites
