Tarte Au Citron (dessert)

Serves 10-12

As we all know, the one thing the French have mastered is cakes and pastry, France is full of patisseries and beautiful cake shops.  Tarte au citron is a classic French dessert made with juicy lemons and cream. The fresh crisp taste of lemons with the sweet pastry is a perfect way to celebrate summer. Sit outside with friends, a glass of wine and a slice of tarte au citron and enjoy the long warm evenings.

Ingredients

For the Shortcrust pastry

• 115g plain flour
• 80g unsalted butter
• 2 tbsp icing sugar
• 1 egg yolk

For Filling

• 5 large eggs beaten
• 150g caster sugar
• Grated zest and juice of 5 un-waxed lemons
• 300ml double cream

Method

For Pastry

1. Blend the flour, butter and icing sugar in a processor, until it looks like breadcrumbs.
2. Add the yolk and blend until it becomes a dough
3. Turn out on a floured surface and gently bring together then roll out

For Tart and Filling

1. Line a 23 cm or 9 inch loose bottomed, deep flan tin with the sweet, rich shortcrust pastry. Chill for 1 hour.
2. Pre-heat the oven to 190 or gas mark 5. Place a baking sheet on the centre shelf.
3. Cover the pastry in the tin with greaseproof paper and half fill the tin with baking beans or rice to way down the pastry. On the baking sheet, bake the pastry case for 15 minute, remove the paper and baking beans or rice and cook for a further 5 minutes.
4. Mix the eggs and sugar in a bowl to combine them.
5. Stir the lemon zest and juice into the bowl followed by the double cream.
6. Reduce the oven temperature to 150C or gas mark 2. Pour the lemon mix in the tart and bake for 30 minutes. Turn the oven off and open the door ajar, leaving the tart to cool in the oven. Chill once it has cooled.