Easy Tarte Au Citron
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 5 unwaxed lemons
- 6 eggs
- 1 ⅛ cups caster sugar
- ⅞ cup cream (48% fat)
- 13 ozs Pie crust
- 1 cup mixed Berry (e. g. blueberries, raspberries)
- powdered sugar
- Whipped cream
Preparation
Kitchen utensils
1 Skillet, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Lid
Preparation steps
1.
Finely grate the zest of 3 lemons into a bowl. Halve all the lemons, then squeeze all the juice and pulp into the bowl with the zest.
2.
Whisk the eggs and sugar until combined. Whisk in the cream and the lemon juice mixture.
3.
Roll out the pastry on a lightly floured surface and line a 23 cm|9" flan ring or loose based flan tin. leaving the excess hanging over the edge. Carefully press the pastry into the sides. Chill for 20 minutes.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6.
5.
Prick the base of the pastry case, line with non-stick baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans, then bake for 5-10 minutes until crisp. Remove and leave to cool slightly.
6.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.
7.
Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug.
8.
Pour the custard into the pastry case, so it comes to the top. You may have some left over.
9.
Bake for 35-40 minutes, until the top forms a light crust and the custard is just set. Leave to cool, then chill for 1-2 hours before serving.
10.
Put the berries in the centre of the tart and sift over a little icing sugar. Serve with whipped cream.
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