Special Occasions Recipes - Tarte Citron Recipe

Ingredients

Serves 6-8

• 250 g/8 oz plain flour pinch of salt

• 125 g/4 oz butter

• 1 egg yolk

• 2-3 tablespoons iced water

Filling:

• grated rind and juice of 3 lemons

• 75 g/3 oz caster sugar

• 2 eggs, plus 1 egg white

• 75 ml/3 fl oz double cream

• 125 g/4 oz ground almonds

• pinch of ground cinnamon 

Topping:

• 2 lemons, thinly sliced

• 125 g/4 oz caster sugar

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Method:

1. To make the pastry, sift the flour and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the egg yolk and sufficient iced water to make a soft and pliable dough. Chill in the refrigerator for 30 minutes.

2. Next make the filling. Put the lemon rind, juice and sugar in a mixing bowl. Break in the eggs and add the egg white. Beat well together and then beat in the cream, ground almonds and cinnamon. The mixture should be thick and smooth.

3. Roll out the pastry on a lightly floured surface, and use to line a 25 cm/10 inch loose-bottomed flan tin. Prick the base with a fork and pour in the filling mixture.

4. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30 minutes, or until it is set and golden. Set aside to cool. Heat the lemon slices in a little water over low heat for 10 minutes, or until tender.

5. Remove and drain the slices, keeping about 75 ml/3 fl oz of the liquid. Add the sugar and stir over gentle heat until dissolved.

6. Bring to the boil, add the lemon slices and cook rapidly until they are well coated with thick syrup. Remove and use to decorate the tart. Leave to cool and serve.