Lemon Tarte Recipe for fine Tarte au Citron

Sieve the flour and icing sugar into a bowl.

Form a hollow in the middle.

Add butter, egg yolk and a pinch of salt to the bowl.

Mix the ingredients with your hands.

Start in the bowl and gradually work through to the outside.

Knead well and form a ball.

Wrap the dough ball for the shortcrust pastry in a plastic wrap and let it rest in the refrigerator for at least 1 hour.

Preheat the oven to 200° C.

Grease a 2 cm deep and approx. 21 cm wide baking tin for tart or flan.

It is also possible to use small tart moulds in portions.

Roll out the shortcrust pastry between two layers of cling film or baking paper to a thickness of approx. 3 mm.

Cut out the dough round.

Line the prepared mould with it and remove the dough residues at the edge.

Cover the dough with baking paper and weigh down with dry peas or beans and bake for 10-12 minutes.

Let the baked short pastry tartes cool in the tin.

Remove the peas as soon as possible.

Reduce the oven temperature to 150° C.

Put the eggs, egg yolk and sugar in a bowl.

Stir with cream, lemon juice and lemon dust.

Pour the filling into the cooled shortcrust pastry tin.

Bake for 50 minutes until the filling has set.

Take out of the oven and let cool.

Wash and dry the lemons.

Then cut the lemons into 2mm thick slices.

Dissolve sugar in 200 ml hot water in a small pot or saucepan.

Briefly blanch the lemons in boiling water for 3 minutes.

This is recommended in many books, I left it out!

Cook the lemon slices in water with plenty of icing sugar at low heat for 15 minutes until soft.

The lemon slices are now glassy and the peel soft.

Now remove the lemon slices with the skimmer and drain.

Cut the lemon slices in half and arrange them in a star shape on a board.

Carefully place the lemon topping with a dough card in the middle of the tartes.

Decorate the lemon tartes with mint and serve.

Bon Appetit!