Saturday, October 8, 2011

Lemon Tart / Tarte au Citron

To prepare: 
Pre-heat oven 375*, for 9 inch tart use 3 lemons, 3 egg yolks, 150 g of sugar, this recipe is for 11 inch tart

Zest of 3 ½ lemons
Juice of 3 ½ lemons
About 165 g of sugar (7/8 cup)
2 whole eggs
4 egg yolks

In a bowl, mix the zest, juice sugar, eggs and egg yolks until it’s liquid.

Warm up the mix in a small pot, low to medium heat

Pour the filling in a prepared pastry shell, the filling will still be liquid.

Bake for 15 min at 375*
Let it cool down and then add the meringue on top and bake again, until brown.
Let cool for 30 min.

 I had to make it twice to make sure this recipe work! The way me and hubby experiments with recipes is to mix the American way of baking and the French way of baking and this was our outcome! Enjoy!

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