Since I went to France a few weeks ago, having devoured my way through most artisan patisseries, it has been the tarte au citron which has stuck in my mind. I knew I wouldn’t rest until I created my very own version. I made my own pastry, but I wouldn’t blame you if you just went and got the shop-bought stuff for ease. So here we have it, a heavenly, silky, creamy dessert, perfect for sharing and impressing dinner guests. Enjoy…
125g plain flour
60g cold cubed butter
80g icing sugar
2-3 tbsp cold water
14oz Tin Condensed Milk
5 Lemons, Zested, 3 Juiced
2 Whole Eggs
2 Egg Yolks
Preheat your oven to 200 degrees. With your (preferably cold) fingers, rub together all of the pastry ingredients, then form a ball (is it just me or is this beginning to sound like an exert from 50 shades of Grey…….). On a well floured surface, roll out into a 30X30cm (roughly) circle, and line it into a well greased quiche dish. Bake blind for 10-15 minutes (until golden), remove, and turn down to about 150 degrees.
Whisk together your filling ingredients. Pour onto your baked pastry and bake for about 10-15 minutes, until it looks wobbly when you give it a shake (it shouldn’t go brown).
Let it cool, refrigerate and bask in the glory of its deliciousness….