Rando Tuesdays: Leftovers – Tarte Au Citron

There aren’t many moments in my life in which I think to myself, “I have arrived. I have actually arrived,” but let me tell you. Eating a lemon meringue tart in my very own hotel room overlooking the streets of Paris after a day full of shopping was one of those moments. I don’t even feel foolish telling you that.

Ok, I feel a little foolish telling you that, but come on! It was awesome! And just to clarify, I have definitely not arrived. Mostly in every sense of that phrase.

I had tart dough left over from yesterday, and I was so pleased with the way the rhubarb tart turned out that I couldn’t even wait to continue trying out recipes. This tart was just a mini experiment, so don’t mind the pastry edges. Also, the meringue was not as perfect as yesterday’s. I think my bowl was not clean (Lauren 3 Meringues 3). The filling itself was divine, and you get to use a kitchen torch to toast the meringue. Everyone loves a kitchen torch. Surrously.

Enjoi,

L

Tarte Au Citron

Patched together from The Great British Bake Off

For the crust:

See yesterday’s recipe.

For the lemon tart filling:

5 free-range eggs
125ml/4fl oz double cream
225g/8oz caster sugar
4 lemons, juice and zest
icing sugar, for dusting

For the meringue:

See yesterday’s recipe.

Roll out the pastry dough until it is bigger than your tart pan. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.

Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C/325F/Gas 3.

For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.

Once cool, remove the tart from the pastry case and pipe meringue over the top in shells. Use a kitchen torch to brown the meringue slightly. Serve.

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3 Responses to “Rando Tuesdays: Leftovers – Tarte Au Citron”


  1. 1 girlinafoodfrenzy July 24, 2012 at 9:41 am

    Cest magnifique! The exact words that come to mind on seeing this delectable tart…

  2. 2 frugalfeeding July 24, 2012 at 2:38 pm

    That is the most impressive tarte au citron I’ve ever seen…

  3. 3 Lauren July 30, 2012 at 2:38 pm

    Wowie, thanks. :]


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