tarte au citron

Tarte au Citron by Chef Alison Bell 

Pie Shell:

1 pre-baked pâte brisée shell. To prepare the pie shell, you must do what is known as “blind baking.” Simply roll out the pastry and place it in the pie plate or tart ring. Trim the pastry, leaving enough of an edge above the rim to allow for shrinkage during baking. You may flute the edges if using a traditional pie plate. Prick the base with a fork and cover with a square of parchment paper. Use enough parchment so that the pastry is covered and will allow for filling with pie weights, dried beans, or pulses. Bake for about 15 minutes in 375 F oven. Remove the parchment and beans or pulses and bake a further 5, or until lightly browned. 

Filling: Lemon Curd

6 large eggs

 2 cups sugar

6 large egg yolks

2 tbsp lemon zest

1 cup butter, cut into cubes 

Method: 

Fill a large pot with about 2 inches of water and bring to a simmer. In a stainless steel or glass bowl, whisk whole eggs, yolks, sugar, lemon juice, and lemon zest. Place the bowl over the simmering water. Using a wooden spoon, stir the mixture until it thickens enough to coat the back of a spoon, about 15-20 minutes. Do not let it boil or you will have made lemon-flavored scrambled eggs! 

Whisk in the butter, gradually, until you have a smooth and creamy curd. 

Pour enough curd to fill the pre-baked pie shell and place in the oven for about 6 minutes to smooth the surface and to set further. 

Cool the tart, garnish with lemon zest and berries, dust with icing sugar. 

Options: You may use cream instead of water in the recipe to make a lovely, rich curd. You can easily halve the recipe. Lemon Curd freezes well. 

Other Serving Ideas for the Lemon Curd: Serve with whipped cream alongside scones. Use for a filling in cakes- sponge cake is delicious! Spoon over plain yogurt. Eat straight from the bowl and fall into a swoon!