Tarte au citron
By: Mike Robinson From: Chalet Slaves
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Tarte au citron
- Prep time:
- 10 mins
- Cook time:
- 40 mins
- Serves:
- 4
Mike Robinson's lip-smacking lemon tart creates a must-do dessert that's certain to stay in your repertoire
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Ingredients
- 20 cm ready made sweet shortcrust pastry tart cases
- 200ml lemon juice
- 8 tbsp Crème fraîche
- 160g caster sugar
- 7 Eggs, beaten
Method
1. Set the pastry case on to a baking tray. Set the oven to 180°C/gas 4.2. Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl.
3. Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly.
4. Serve slightly warm or at room temperature.
Comments & Ratings
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Latest Comment
If you use 7 eggs there is far too much for the pastry case. I found the filling delicious, but I did taste and adjust the sugar before baking.
A bit too citrus. I love it !other members of the family were unable to eat it due to its obvious acidity. Is 200mls of lemon juice it the right amount?Looked just like your photo, I was thrilled with the presentation. but had to eat most myself as others disappointed to have to eat most myself