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Tuesday, 9 March 2010

Classic Lemon Tart (Tarte Au Citron)

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If there's one lemon dessert i like out there, its the classic lemon tart. Its wonderfully sweet, has a brilliantly clean flavour, and ticks every box for me with a lemon dessert. Ill be honest, its going to take a bit of time (leaving the lemon mix for 24 hours) but think if it this way - is time well spent. The prep time around this is minimal - its only a means of putting it together and if you really want to save yourself a bit of labour you can buy the flan cases (shhh). Its brilliant year round, although is favoured in spring and summer. But with the lemon's availability in supermarkets, its a winner any time of the year.

This recipe makes two, so if like many people who love lemon desserts, you'll end up eating one pretty sharpish. If you want to freeze one, it does freeze well. It also means that if you're called upon to produce one, you have only to defrost it.

(Makes two)

12 Eggs
8 Lemons juice and zest
450g of Caster sugar
350ml of double cream
2 30 cm flan case
Whisk eggs and sugar till pale
Add to this the lemon juice and zest
Fold in the cream

Leave to stand for 24 hours & strain

Pour into two 30 cm flan cases lined with sweet pastry, which has been blind baked

Bake at 160 degrees till set. (the lemon mix should be firm to the touch)

Variant: For citrus tart use 6 lemon and 4 limes. To make orange tart use 6 oranges instead of lemons

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