Classic French Tarte Au Citron Fresh Lemon Tart
This is the most requested dessert in our chambres d'hotes; i like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus i like it to be baked until just set and with a wobble! this is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.
Steps
Roll out the pastry and line a 24cm to 26cm tart or quiche dish.
Bake blind in a pre-heated oven 180c / 350f / gas 4 , for about 7-10 mins , or until lightly golden brown and slightly crisp.
Whisk the lemon juice , crme fraiche , sugar and eggs in a large bowl.
Add the grated lemon rind & mix well.
Carefully pour the mixture into the pastry case and bake for 40 minutes or so , until the custard has set but is still slightly wobbly.
Sprinkle liberally with icing sugar.
Serve slightly warm or at room temperature , with a drizzle of cassis and a sprig of mint.
You can also serve this with a bowl of creme fraiche or cream.
Ingredients
shortcrust pastry, fresh lemon juice, lemons, zest of, creme fraiche, caster sugar, eggs, icing sugar