TARTE AU CITRON RECIPE

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By Jo Rittey

 

Lemon season is almost over, so the lemons out there now should be fat, juicy and sweet; perfect for lemon tart. If you are like me, sometimes you get an idea in your head about a certain dish you want to make and you can trawl through recipes and go through a whole lot of trial and error to find a good one. I want to help you skip that step so you can go straight from thinking about how great it would be to bake and eat a lemon tart to actually baking and eating the lemon tart.

 

David Lebovitz’s lemon tart is perfection. David is a pastry chef, author, and blogger. Trained as a pastry chef in France and Belgium, he worked at Chez Panisse in Berkeley, California for twelve years. He is the author of several books and his lemon tart recipe is easy to follow and is guaranteed to produce just what you’re looking for.

 

David Lebovitz Lemon Tart Recipe

One 23 cm tart. You can use a favourite tart dough recipe, the one below or a bought short pastry.

1 cup (250ml) freshly squeezed lemon juice

grated zest of two lemons, preferably unsprayed

3/4 cup (150 g) sugar

12 tablespoons (170 g) butter, salted or unsalted, cut into cubes

4 large eggs

4 large egg yolks

 

Preheat the oven to 350ºF (180ºC).

 

In a medium-sized saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer nearby.

 

Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when you lift some of it up with the whisk and it visibly mounds up when dropped back down over the rest of the mixture in the saucepan. It should just take a few minutes.

 

Pour the warm lemon curd though a strainer into a bowl (or directly into the tart shell), scraping with a rubber spatula to press it through.

 

Smooth the lemon filling in the prebaked tart shell and pop it in the oven until the curd is just set. It’ll take about 5 to 6 minutes.

 

Remove from the oven and let cool before slicing and serving.

 

Thank you to David Lebovitz for sharing this recipe on his site

 

 

Jo is a French teacher, a freelance writer and needs good coffee to start her day. Armed with an exotic New Zealand accent and a winning (hopefully) smile, she likes nothing better than roaming the streets of the northside in search of new and old food-related wonders

 

 

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