A crisp buttery crust with a smooth tangy lemon custard. That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. A must to have in your baking repertoire as a French host (ess). This is a perfect dessert to transition from Winter to Spring.
Preheat oven to 190°C (375°F/Gas5). Roll the pastry to line a 23cm round loose-based fluted tart tin. Chill pastry for 20 minutes. For the filling, whisk eggs, egg yolks and sugar together. Add the cream, whisking all the time, and then add the lemon juice and zest.
Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the pastry ...
Place the tart pan in the freezer to chill for 30 minutes. Preheat the oven to 400°F. Once the oven is ready, place a sheet of parchment paper on the inside of the tart pan and pour dried beans or pie weights into the parchment paper. Blind-bake the pastry dough for 12 minutes.
Chill for at least 1 hour. Pre-heat oven to 400 F. Line shells with wax paper and fill with raw rice or beans to weigh the dough down to blind bake the shells. Bake the shells until sides are ...
1 glass of lukewarm water. 1. Combine together the flour, salt, butter and knead swiftly by hand. 2. Slowly add water, and roll into a ball. 3. Wrap tightly and leave for an hour in a cool place ...
1 oeuf 200 g de farine Pour la crème au citron 150 g d'oeufs pesés sans la coquille 120 g de sucre en poudre 10 g de maïzena
La plus classique des tartes au citron est garnie d’une crème au citron (élaborée à base de sucre, d’œuf et de citron). D’autres la prépareront avec du fromage blanc ou une mousse au citron. La variante la plus connue est la tarte au citron meringuée, très appréciée en dessert.
Line the Pastry Case. Lightly grease a loose bottomed tart tin (about 25cm) with a little flavourless oil. Roll out the dough on a lightly floured surface until relatively thin and a little bigger than the tin (taking into account the amount of dough needed to line up the sides with a little excess).