Lemon Tart RecipeTarte au Citron
Serves 6 - 8 Ingredients • One 9inch partly cooked pastry shell. You will find the recipe for this at the The Patisserie • Grated rind of 3 lemons • 2/3 cup(166mls) freshly squeezed lemon juice • 4 eggs plus 3 egg yolks ( free range eggs if possible) • 4 tablespoons of heavy cream or creme fraiche • 1/2 cup(4oz/112.5gms) of superfine/castor sugar • Icing sugar/confectioner's sugar for dusting
• Place the lemon juice, the rind and superfine sugar into a bowl and whisk until combined. • Add the cream or creme fraiche gradually and whisk until blended. • Take one egg at a time and beat in thoroughly, then the egg yolks. • Pour the mixture into the partly cooked pastry case. • Bake for about 20 minutes until the filling is just set. • If the pastry starts to brown too much, place some foil around the edges. • When cold sprinkle with the confectioner's sugar.
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