Tarte Au Citron

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Ann with the grandchildren

“Little deeds of kindness, little words of love,
Help to make earth happy, like the heaven above.”

Julia Fletcher Carney, American Writer, 1823 – 1908

Ann is a fantastic home cook and makes wonderful desserts. However, we don’t let her cook when on holiday, as she does all the catering when we come home to visit.

But, she is our sous chef, helping each of us as we take turns to cook every evening. She likes to keeps busy, so can be found scrubbing potatoes, rinsing lettuces or peeling carrots. Her advice and kindness is so reassuring when you are catering for 17 people. Just being there is the ‘wind beneath our wings‘ and as the matriarch of our family, this is true for each of our lives.

This is Ann’s favourite dessert, which is subtly comforting in its sweetness.

Ann with wonderful puds
Tarte au Citron

Serves 8
340g (12oz) plain flour * pinch of salt * 140g (5oz) unsalted butter * 85g (3oz) icing sugar * 6 eggs, beaten * 2 egg yolks * 285g (10oz) caster sugar * 185ml (6 floz) double cream * 4 lemons, juice and zest

Pre-heat the oven to 190°C/375°F/Gas 5. Sift the flour and salt into a bowl. Add the butter and rub into the flour with your fingertips, until soft. Add the icing sugar, then 2 eggs and mix together. Knead to make a smooth dough. Roll into a ball, wrap in clingfilm and put into the fridge for an hour. Roll out the pastry into a circle on a floured surfaced and use to line an 18cm/7 inch tart tin. Press into the edge and trim.

Line the pastry with a crumpled piece of greaseproof paper and baking beads. Blind bake the pastry for 10 minutes, remove the paper and beads and bake for a further 3-5 minutes or until cooked. Remove from the oven and reduce the heat to 150°C/300°F/Gas 2. Whisk together the 4 eggs, 2 egg yolks and sugar. Add the cream, whisking all the time, then the lemon juice and zest. Put the pastry tin onto a baking tray and carefully pour the filling into the pastry case. Return to the oven for 40 minutes or until the filling has set. Leave to cool completely before serving.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE FRENCH CONNECTION, a selection of authentic French recipes.

£15

Perfect after: click on image

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