French delights
Tarte au citron
I couldn’t write a book on French pastry without including a recipe for lemon tart. It’s so famous in France, but is also commonly found on many restaurant dessert menus.
Serves 6-8
1 portion pâte sucrée (see recipe on right)
20cm tart pan, greased and lightly dusted with flour
Baking beans
Icing sugar, to dust
FILLING
9 eggs
2 cups sugar
Juice and grated zest of 5 lemons
275ml double/heavy cream
1. Preheat the oven to 180°C.
2. Take the pâte sucrée out of the fridge and put on a lightly floured surface. Using a rolling pin, roll it out to a rough circle at about 25cm in diameter.
3. Loosely wrap the dough around the rolling pin and transfer it to the prepared tart pan. Unravel the dough into the pan. Gently coax the dough neatly into the curves and angles of the pan, press lightly into the sides and cut off any excess with a small, sharp knife.
Lay a sheet of greaseproof paper over the pan and fill it with baking beans. Put the pan on an oven tray
