Tarte au citron
Serves 12
For the pastry:
500g flour
250g butter
2 eggs
40g sugar
Salt, one pinch
For the topping:
4 lemons
4 eggs
150g butter
40g cornflour
460g sugar
100g demerara sugar
Prepare the pastry by mixing all the ingredients. Shape the pastry into a ball and leave it to rest in a cool place for 30 minutes. Preheat the oven to Gas 6/180C. Finely grate the lemon zest and squeeze the juice. Melt the butter. Whisk the eggs and sugar. Add the melted butter, cornflour and the lemon zest and juice. Stir gently to mix.
Roll out the pastry and line a buttered tart tin. Prick the base with a fork and fill with the lemon cream. Place in the oven and bake for 30-35 minutes. Remove the tart tin and leave to cool. Just before serving, sprinkle the cold tart with the demerara and caramelise with a blowtorch.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here