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1 recipe Pâte sucrée
For the Lemon custard cream filling
300ml freshly squeezed lemon juice
150g caster sugar ( to mix with the juice)
100 ml water (optional)
3 organic eggs + 3 egg yolks
50g caster sugar ( to mix with the eggs)
25g corn flour.
a few drops vanilla extract
200ml double cream
70g butter
1 recipe Pâte sucrée
For the Lemon custard cream filling
300ml freshly squeezed lemon juice
150g caster sugar ( to mix with the juice)
100 ml water (optional)
3 organic eggs + 3 egg yolks
50g caster sugar ( to mix with the eggs)
25g corn flour.
a few drops vanilla extract
200ml double cream
70g butter
France’s biggest national holiday falls on July 14th (Quatorze Juillet). The French Revolution began on this day with the storming of the Bastille, an event regarded as the unification of France. Every year on July 14th, a grand military parade takes place in Paris, followed in the evening by a spectacular fireworks display. For the occasion, we’re baking a French tart—just for fun— and we chose a lemon tart.
How to make a Tarte au Citron
How to make a Tarte au Citron
Prepare the pâte sucrée dough in the morning or the day before.
Dust the baking mat with flour and press the dough flat.
Roll the dough into a circular sheet of 26-28cm Ø.
Place the dough into the baking tin, let it hang over.
Trim off the overhanging edge all around.
Poke holes in the bottom, using a fork.
Place baking paper inside and fill with beans.
Pâte sucrée is blind-baked dough. Which means you place parchment paper over the dough and top it with a filling that is removed during baking. This filling can consist of dried beans or peas; rice also works well, or you can purchase ceramic baking weights, esspecially for this purpose.
Blind bake the pâte sucrée for 20 minutes, then remove the beans.
Bake the tarte 10 minutes longer and let it cool in the tin.
While the tart cools you make the lemon filling
Squeeze the lemons, strain the juice into a saucepan.
Put the sugar, eggs and yolks in a large bowl.
Mix it all until well combined, using a large whisk.
Whisk in the cornstarch until it is well combined too.
Bring the lemon juice almost to a boil and turn off the heat.
Bring the cream almost to the boil and turn off the heat.
Pour the warm lemon juice into the egg mixture.
Pour into a pan and let the mixture thicken while stirring.
Stir the cream into the mixture and let it cool to room temperature.
Then stir the softened butter into the lemon filling.
Pour the lemon filling carefully into the pâte sucrée tart case.
We chill the lemon filling a little while in the fridge to set.
Serve the Tarte au Citron with coffee or tea.
Joyeux 14 juillet! - Happy Julyi 14th!