Tarte Creme de Citron (Lemon Tart)

Lemon Tart ..

This tart is a perfect summer dessert, whether you top with candied lemons, fresh berries, meringue or just lemon zest it will meet your cravings.

The Recipe --

What you will need:

Sweet Pastry --

120g of Butter (softened)

80g of Icing Sugar

1 tsp of Vanilla Extract (Vanilla Pod)

25g Ground Almonds

Pinch of Salt

1 egg

200g Flour

Candied Lemon --

1 Lemon

100g Sugar

200ml Water

Lemon Curd --

2 Lemons

120ml Lemon Juice

120g Sugar

3 Eggs

175g Butter

The Pastry:

Step 1:

Sift the icing sugar into a bowl with the softened butter. Add the vanilla, ground almonds and a pinch of salt. Beat with a standing mixer or by hand until smooth.

Step 2:

Add the egg and beat until combined.

Step 3:

Sift in the flour and mix by hand until lightly combined. Pour the crumbly mixer out onto a work surface and combined by hand (pressing together) until a dough is formed. Make sure not to over work the dough. Flatten the dough into a disk and cover in clingfilm, chill for 30 minutes.

Step 4:

Lightly flour and roll out the dough between two pieces of parchment paper making sure it is 2mm thick. Place the rolled out dough back into the fridge to chill for 30 minutes.

Step 5:

Preheat the oven to 180 degrees C. Butter your pastry tin / ring and place on a baking sheet.

Step 6:

Drape the dough over a rolling pin and transfer it to the pastry tin / ring. Trim the over hang so that it meets the edge. Prick the base of the tart shell with a fork. Place parchment paper or oven proof cling film on top of the pastry and fill with rice / baking beans.

Step 7:

Blind bake the pastry for 15 minutes until golden around the edges.

Step 8:

Remove the parchment paper and rice, bake for a further 5 minutes until the base is golden. Cool completely.

The Candied Lemons --

Step 1:

Cut the lemon into 6 very thin slices.

Step 2:

Bring the sugar and water to boil over a medium heat. Add the slices and cook until the peel becomes translucent (about 10 minutes). Leave to cool in the syrup.

The Lemon Curd --

Step 1:

Use a vegetable peeler to remove the zest of the lemons in strips (leaving the white pith).

Step 2:

Combine the lemon zest, lemon juice, sugar, and eggs in a saucepan over a medium heat whisking constantly. Bring the mixture to a simmer.

Step 3:

When the mixture thickens remove from the heat and strain the mixture through a sieve into a bowl with the butter. Whisk until smooth.

Step 4:

Let the curd cool. Spread into the tart shell and chill the tart for at-least 3 hours (if not over night).

Toppings --

If you chose candied lemons drain them on paper towels and arrange them on top of the set tart. Make sure to do this after the setting time.

Enjoy !

Instagram: @luluerie

#lemon #citrus #lemontart #candiedlemon #Tarte #Citron #SweetPastry #Dessert #Tart #LemonCurd