CLASSIC FRENCH TARTE AU CITRON - FRESH LEMON TART

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Classic French Tarte Au Citron - Fresh Lemon Tart image

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.

Provided by French Tart

Categories     Tarts

Time 1h

Yield 1 Tart, 6 serving(s)

Number Of Ingredients 7

300 g ready made shortcrust pastry
200 ml fresh lemon juice
2 lemons, zest of, fresh finely grated
8 tablespoons creme fraiche
160 g caster sugar
7 eggs, beaten
icing sugar, to sprinkle

Steps:

  • Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
  • Whisk the lemon juice, crème 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.

Nutrition Facts : Calories 500.8, Fat 28.6, SaturatedFat 10.2, Cholesterol 274.1, Sodium 330.6, Carbohydrate 51.7, Fiber 1.8, Sugar 28, Protein 10.7

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