Tarte au Citron

SERVES
8-10 8-10
Tarte au Citron
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

Sweet Shortcrust Pastry
  • 175g (6oz) plain flour, sifted
  • 75g (3oz) unsalted butter
  • 60g (2oz) icing sugar
  • 2 large egg yolks
  • 1 tablespoon milk
Filling
  • 125g (4oz) unsalted butter melted and cooled
  • 5 large eggs
  • 125g (4oz) caster sugar
  • Finely grated zest and juice of 3 lemons
  • 375ml (3/4 pt) double cream
  • Little icing sugar for dusting
  • Method

  • 1
    Sift the flour, salt and icing sugar together in a bowl. Rub in the butter until the mixture resembles breadcrumbs and add the water. Bring together to form a dough, cover and place in fridge for at least 30 minutes.
  • 2
    Dust a work surface and a rolling pin with some flour and roll the pastry out thinly. Line a Le Creuset Bakeware 26cm quiche/flan tin. Chill in the fridge for a further 30 minutes.
  • 3
    Roll off the excess pastry with a rolling pin, line with baking paper and fill with baking beans. Bake blind at 180°C/160°C fan /Gas Mark 4 for 15 minutes. Remove beans and cook for a further 5 minutes.
  • 4
    To make the filling beat the egg and caster sugar together thoroughly, add the lemon juice and then stir in the cream.
  • 5
    Pour the mixture into the baked pastry case and bake at 130°C /110°C fan/Gas Mark ½ for 35-45 minutes or until the filling is starting to set but is still slightly wobbly in the middle.
  • 6
    Remove from oven and allow to cool.
  • 7
    Remove the tart from the tin on to a heat proof serving plate, sprinkle the surface with caster sugar and caramelise with a blow torch.