Preparation time: 90 min. (incl. 45 min. for shortcrust pastry)
Perfect with a cup of coffee or tea. In France, the ubiquitous Tarte au Citron is served more than often as a dessert. It makes a perfect ending to any meal with its tart, sweet flavor and lightness of texture.
- 1 sweet shortcrust pastry for a 10 inch (25 cm) tart pan with removable bottom, for ingredients click here
- 6 eggs
- 5 oz (140 g) white sugar
- 5 oz (140 g) heavy or double cream
- 1/2 cup (120 ml) fresh lemon juice
- confectioners sugar for dusting
First I prepare the sweet shortcrust pastry and let it rest in the fridge – you find the recipe here.
Preheat the oven to 325°F (160°C).
Beat eggs and sugar until creamy using the wire whisk or hand mixer. Add the cream and lemon juice.
Roll out pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom. Cut off excessive pastry hanging over the sides. Pour mixture into the pastry shell and bake for 45 min. or until filling has set and is lightly golden. After cooling the tart and when you are ready to serve you remove the tart pan rim. Dust with confectioners sugar. Voilà! Pretty easy!