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| Tarte au Citron, la recette |
Ingredients
Begin with your favorite short crust. I used this base recipe, substituting cold water for the creme fraiche for no other reason than I didn't have any, and adding a tablespoon of sugar that I'd kept in a jar with a vanilla bean to the mix, because, you know, it was going to be a lemon tarte.
Roll out the crust, cradle it into a small tarte pan (I would say no bigger than 8 inches), or any receptacle that you can imagine holding a tarte, pierce it in regular intervals with a fork to keep it from puffing up as it cooks, and pre-bake it in a moderate oven (350F/180C) until it is firm to the touch and lightly brown around the edges.
Cooking Instructions
In the meantime, take
2 untreated lemons,
4 egg yolks
3/4 cup granulated sugar.
- Wash the lemons, and cut the zest off of one fruit, just the very thin outer yellow part, and sliver it into a very fine mince. Set the zest aside.
- Squeeze both lemons and set the juice aside.
- With a wire whisk, beat the egg yolks and sugar until it lightens in color. This is easily done by hand in about 4 minutes.
- Add the lemon juice, whisk again until it is fully incorporated, and add the minced zest.
- Pour the egg, sugar, lemon and zest mixture into your pie crust, and bake in a moderate oven (350F/180C) for 25 minutes, rotating it in the oven about halfway through to make sure the top browns evenly. (pay special attention to that if you are cooking it in a wood oven!)
- When you pull it out of the oven it will still be a little jiggly, but it will take its lovely firmish curd like texture as it cools. Let it cool completely before serving.
by Chef Hogan |
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