Lemon Tart (Tarte Au Gitron) |
|||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||||
| INGREDIENTS: | ||
| 1 quantity pate sucree pastry, chilled | 100gm/3-1/2 oz sugar | 1 teaspoon greated lemon rind |
| tablespoons strained fresh lemon juice | 60gm/2oz butter, chopped | 1 large egg |
| 1 egg yolk | double cream or creme fraiche, to serve | |
| 1 | Preheat the oven to 200C/400F/gas mark 6. Roll the pastry out on a lightly floured board into a 25cm/10in round and lift onto a greased baking sheet. Crimp the edge with the fingertips to give a tart shape. Prick well with a fork and bake for 15-18 minutes until lightly golden brown and cooked. Allow to cool on the baking sheet. |
| 2 | Combine the sugar, lemon rind, juice and butter in a small, heavy saucepan. Beat the egg and egg yolk in a bowl with a balloon whisk and strain into the saucepan. Mix well with a wooden spoon. Place over a medium-low heat and stir constantly until the mixture thickens and coats the back of the spoon. Stand the pan in a little cold water until cool, stirring occasionally. |
| 3 | Place the pastry on a serving platter and spread the filling over. Serve cut into wedges with cream or creme fraiche. |