Tart au Citron

Serves: 6-8
Preparation: 35 mins + 30 mins chilling + overnight chilling
Plus: Cooking time: 55 - 65 mins
Ingredients
- Rich Shortcrust Pastry made with 175g Flour
- Filling
- 150g Caster Sugar
- 4 Eggs + 1 Egg Yolk
- 200ml Double Cream
- Strained Juice of 4 Large Lemons (about 125ml)
- 1 tbsp Lemon Zest, finely grated
- Icing Sugar for dusting
Method
- Put a baking sheet in the oven and preheat to 200C Gas Mark 6
- Roll out the pastry to about 3mm and use to line a 23cm loose based fluted flan tin
- Prick the base and place in the freezer for 30 mins
- Line the frozen case with a sheet of foil, fill with baking beans and bake on the baking sheet for 15 mins
- Remove the foil and beans and bake for a further 5 - 10 mins until the pastry is firm and pale golden around the edges.
- If necessary use a little beaten egg to brush over any cracks and return to the oven to seal for 2 -3 mins
- Reduce the oven to 140C Gas Mark 1
- Whisk eggs and sugar until the sugar has dissolved
- Lightly whip the cream until it just holds its shape and fold in
- Gradually stir in the lemon juice and zest
- Pour into the pastry case and bake 35 - 40 mins until lightly set but still wobbly in the centre
- Leave to cool then refrigerate overnight
- Serve chilled dusted with icing sugar
Tips
- Once the tart is in the oven and level, spoon a little extra filling to bring it right up to the edge
- To caramelise the top, finish under a hot grill or use a cooks blow torch to caramelise the icing sugar. Chill again for 30 mins before serving
This recipe is from Perfect Pies and Tarts by Moyra Fraser and published by Simon & Schuster in 2011 ISBN 978-0-85720-355-7 priced £9.99
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