Tarte au Citron ( Lemon Tart)
Serves 6
Ingredients:
225g plain
flour
115g butter
diced
2tbsp icing
sugar
1 egg
1 tsp
vanilla essence
6 eggs,
beaten
350g sugar
115g butter
grated rind
and juice of 4 lemons
icing sugar
for dusting
Method:
For the Pastry:
1. Preheat the oven to 200°C. Using
a free standing mixer sift the flour into the bowl, add
the diced
butter, mix until it resembles fine bread crumbs. Stir in the sugar.
2. Next, add the egg, vanilla essence
and a scant tablespoon of cold water, then work to a
dough.
3. Roll out the pastry on a
floured surface and use to line a 23cm/9inch tart tin. Line with
foil or baking parchment and
fill with baking beans. Bake 'blind' for 10
mins.
For the filling:
1. Put the eggs,
sugar and butter into a pan and stir over a low heat until the sugar had
dissolved.
2. Add the lemon rind and
juice, and continue to cooking, stirring, until the lemon mixture
has thickened
slightly.
The Assembly:
Pour the mixture into the case. Bake for 20-25 minutes, or until just
set. Transfer to a wire rack to
cool. Dust with icing sugar before
serving.
E-D's Notes
- Serve the Tarte warm and topped with freshly whipped cream.
- This delicious tarte will last a couple of days if covered properly...but it's not too likely it will last
that long!
E-D's Notes
- Serve the Tarte warm and topped with freshly whipped cream.
- This delicious tarte will last a couple of days if covered properly...but it's not too likely it will last
that long!
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