Tarte Au Citron

Yesterday I wracked my brain as to what to make for Sunday lunch dessert for my family in Limerick. I am trying at the moment to branch out a little bit in what I make and what recipes I can test out. I looked at making, cakes, pies, fools every manner of dessert and finally settled on this sumptious Tarte Au Citron that I found here on Poires au Chocolat's blog, which was adapted from a Marco Pierre White recipe written for The Times.

Tarte Au Citron

For the Pastry:

225g plain flour
pinch of salt
150g unsalted butter, cold
75g icing sugar
2 egg

For the Filling:
3 large unwaxed lemons
4 eggs
1 egg yolk
150g caster sugar
200ml double cream


1) Cut the butter up into cubes and rub in to the flour until it resembles breadcrumbs. The key when making pastry is to always use the tips of your fingers, when you have made the pastry and look at your hands they should never have flour on your palms. Add the salt, icing sugar and two eggs ( whisked briefly in a cup beforehand), bring the mixture together to form a ball of dough. Note that this mixture will be quite wet unlike regular shortcrust pastry. It is vital that the pastry is chilled for at least 2 hours in the fridge or overnight which is what I did. It allows the pastry to harden which in turn makes it easier to roll out.

2) Line a 22cm dish with butter and flour, preheating the oven to 180c/350f. When you take the pastry out of the fridge roll out on a floured surface to the size of the dish, making sure to take care when placing in to the dish, as you don't want the pastry to break. If it breaks just simply patch the holes up with some left over pastry. When you have lined the dish do not cut off the excess yet as it will prevent shrinkage. Now place baking beans in to the centre of the pastry, this is called blind baking, this allows for the pastry to be cooked some what before the mixture is added, as nobody wants a soggy bottom :) .  Place in the oven and bake for 20 mins.

3) Separate an egg and reserve the white and yolk in separate bowls. In the bowl with the egg white add a pinch of salt, and one tablespoon of water.

4) Mix the 4 eggs and the reserved egg yolk from the previous step with the caster sugar. Whisk until the mixture is glossy and has doubled in size. In separate bowl whisk the cream until it forms soft peaks. Add the cream to the egg/sugar mixture , stirring in with a metal spoon.

5) Zest and juice 3 lemons and add to the mixture.

6) After the 20 minute mark take the pastry case out of the oven removing the baking beans. Brush the inside with the egg white mix and place back in the oven for 10 minutes allowing to brown.

7) When the pastry case is ready, remove from the oven and allow to cool. Once cool trim around the edges and remove the excess pastry, this makes for a nice snack whilst making the tarte.

8) Now place back on the baking tray in the oven, now you can add the filling to the pastry case. This prevents the mix sloshing about when you lift it from the counter to the oven. Bake for 55 mins until golden and still has a slight wobble.

9) Remove from the oven and allow to cool, this will help the setting of the mixture once out of the oven. Once cool dust with icing sugar.

10) Its finally ready to be sliced up and devoured by the family.

I hope you make this, as its quite easy to do and everyone one loved it.

Thanks for reading


PS. Thanks to Poires and Chocolat for the adaption of this MPW classic.


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