Tarte Au Citron
Ingredients
Pastry
500g flour
250g unsalted butter
150g sugar
1 egg
Cut butter into cubes add flour and rub to a crumb consistency, beat in the egg and add sugar, blend with some water until you have a firm round ball. Leave in the fridge for an hour or so. Remove and roll to fit in a 12 inch round tray. Butter tray and bake blind for 20 minutes at 200c
Allow to cool.
Filling
Juice of six lemons
zest of 3 lemons
500g of caster sugar
300g of double cream, only double cream will suffice
10 free range eggs
Instructions
Beat eggs and sugar, add lemon zest and lemon juice, fold in double cream gently until fully mixed. Apply a light touch to keep it light and full of air.
Pour into the pastry case until full. Bake for 40 minutes at 140c. Leave in oven until brown on top. Remove carefully from oven. the filling will not set until cooled.
Dust with icing sugar
Serve with creme fraîche
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