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Tarte Au Citron

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is from Bettys Cookery School, submitted for Doodles

This recipe is from Bettys Cookery School, submitted for Doodles

Ingredients

Serves: 4-6

Metric Cups

For the Pastry

  • 250 grams plain flour
  • 100 grams butter (chilled)
  • 100 grams caster sugar
  • 2 egg yolks (beaten)
  • 30 millilitres water (cold)

For the Filling

  • 3 eggs
  • 125 grams caster sugar
  • 100 millilitres double cream
  • 1 lemon (zest of)
  • 4 grams lemon juice (usually one lemon)

For the Brulee

  • caster sugar

For the Pastry

  • 9 ounces all-purpose flour
  • 4 ounces butter (chilled)
  • 4 ounces superfine sugar
  • 2 egg yolks (beaten)
  • 1 fluid ounce water (cold)

For the Filling

  • 3 eggs
  • 4 ounces superfine sugar
  • 3½ fluid ounce heavy cream
  • 1 lemon (zest of)
  • ounce lemon juice (usually one lemon)

For the Brulee

  • superfine sugar

Method

Tarte Au Citron is a community recipe submitted by CustardCookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First make pastry: Rub together the flour and butter using fingertips until it resembles breadcrumbs. Stir in the sugar. Add the beaten egg and 15ml of cold water. Mix together using a knife and add further 15ml of cold water if mixture needs it.
  • Bring the dough together to form a smooth dough. Wrap in cling film and chill in fridge for at least 30 mins.
  • Roll out the pastry on a lightly floured surface and use to line tin and the chill again for 30 mins.
  • Line pastry case with baking paper and fill with baking beans (or similar) to bake blind at 175Deg C (fan assisted), for 10 mins. Then remove the beans and paper and bake for a further 5 mins.
  • For the filling:

  • Whisk the eggs with the sugar until the sugar dissolves then whisk in the cream, stir in the lemon zest and juice.
  • Pour into jug and chill in the fridge for 20 mins.
  • Pour into blind baked pastry case and bake in pre-heated oven (150DegC fan) for 20-25 mins or until the filling has set.
  • Once cooked, allow to cool, sprinkle with caster sugar and caramelize using blow torch.
  • Best served at room temperature
  • First make pastry: Rub together the flour and butter using fingertips until it resembles breadcrumbs. Stir in the sugar. Add the beaten egg and 15ml of cold water. Mix together using a knife and add further 15ml of cold water if mixture needs it.
  • Bring the dough together to form a smooth dough. Wrap in cling film and chill in fridge for at least 30 mins.
  • Roll out the pastry on a lightly floured surface and use to line tin and the chill again for 30 mins.
  • Line pastry case with baking paper and fill with baking beans (or similar) to bake blind at 175Deg C (fan assisted), for 10 mins. Then remove the beans and paper and bake for a further 5 mins.
  • For the filling:

  • Whisk the eggs with the sugar until the sugar dissolves then whisk in the cream, stir in the lemon zest and juice.
  • Pour into jug and chill in the fridge for 20 mins.
  • Pour into blind baked pastry case and bake in pre-heated oven (150DegC fan) for 20-25 mins or until the filling has set.
  • Once cooked, allow to cool, sprinkle with superfine sugar and caramelize using blow torch.
  • Best served at room temperature
  • Additional Information

    Use a 18cm flan tin or similar, the pastry is sufficient for 2 tarts. Adjust oven temps if your oven is not fan assited. Also, when making the filling, whisk using balloon whisk or similar, don't use electric or KA as you don't want to add air/volume.

    Use a 18cm flan tin or similar, the pastry is sufficient for 2 tarts. Adjust oven temps if your oven is not fan assited. Also, when making the filling, whisk using balloon whisk or similar, don't use electric or KA as you don't want to add air/volume.

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