This simple peasy lemon squeasy recipe for traditional French lemon tart – tarte au citron in French – is straightforward to make however packs an enormous wow issue. It’s scrumptious by itself or with ice cream or cream. And in case you purchase pastry as a substitute of creating it, is able to eat from scratch in lower than an hour! That is how my neighbour Claudette, the most effective cook dinner within the village makes it, and I prefer to mud it with icing sugar for further sweetness however in case you like your tarts tart – go away it out!
Substances for a lemon tart for 4
1 amount candy pastry (recipe right here however store purchased pastry saves time!)
4 eggs
2 egg yolks
250 g (1 cup) caster (superfine) sugar
185 ml (¾ cup) double (thick/heavy) cream
250 ml (1 cup) lemon juice
Finely grated zest of three lemons
Icing (confectioners) sugar to mud
Preheat the oven to 190°C (375°F/Gasoline 5).
Roll out the pastry to line a 23 cm (9 inch) spherical tart tin (the free backside ones make this simple to take away). Chill the tin within the fridge for about 20 minutes.
Whisk the eggs, egg yolks and sugar collectively and add the cream, whisking on a regular basis, then stir within the lemon juice and zest.
Line the pastry shell with greaseproof paper (scrunch it up), and baking beads (or dried beans or rice). Blind bake the pastry tor 10 minutes. Take away the paper and beads and bake for an additional 3-5 minutes, or till the pastry seems simply cooked however nonetheless very pale.
Take away from the oven and scale back the temperature to 150°C (300°F/Gasoline 2).
Put the tin on a baking tray and thoroughly pour the lemon filling into the pastry case.
Bake within the oven for 35-40 minutes, or till the filling has set.
Depart to chill fully earlier than dusting with icing sugar (non-compulsory) and serving.
Extra scrumptious French tart recipes
Sugar tart – naughty however good!
Tart Alsacienne, apple tart with brandy
Candy and irresistible Frangipane tart
Beer tart – sure you probably did learn that proper! A speciality of northern France
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