A French classic - Tart au citron

Anyone who reads this blog will know that when it come to food I have two true loves, classic desserts and French food and this tart au citron ticks all of the boxes in one go. Light, creamy and packed full of flavour, with a thin crumbly pastry case what is not to love about this amazing dessert?

500g short crust pastry 6 eggs 6 lemons juiced 1 pint of double cream 250g caster sugar

Roll out and line a 10" tart case with your shortcrust pastry and blind bake in a pre heated oven at 170c for 25 minutes. Once baked remove from the oven and allow to cool.

Turn your oven down to 120c ready to bake the custard. Mix the eggs, sugar and cream together and pour in the lemon and continue to mix. The mixture may split at this stage but do not worry - carry on whisking and it will come back together.

Place the tart shell in the oven and pour the custard into to it, don’t fill the shell and they try to carry it to the oven, you will end up with custard everywhere. Bake at 120c for 45 minutes, Give the tart a little shake, if there is a small wobble in the middle , like a firm jelly, then the tart is done, if it appears looser bake for a little longer until set.

Remove from the oven and allow to cool at room temperature, as if you place it straight in the fridge to cool the custard will crack.

After 30 minutes place it in the fridge and allow it to cool completely.

#lemon #dessert #tart #french