Tarte au Citron ~ Lemon Tart

Tarte au Citro ~ Lemon Tart

You can’t go wrong with this classic!  The tartness of the lemon is softened to perfection by the addition of a little cream. Close your eyes take a bit, you’ll swear you are outside a Parisian patisserie.

Tarte au Citron (Pronounced: tahrt / oh / see trohn)

INGREDIENTS:

• 1 recipe of pâte sablée, pâte brisée or refrigerated pie crust
• 4 eggs
• 2 egg yolks
• 1 cup sugar
• 1/3 cup heavy cream
• 1 cup freshly squeezed lemon juice
• zest of 3 lemons-very finely grated

PREPARATION:

Preheat oven to 375°
1. Pat the pastry into a 9″ tart pan with removable bottom. Chill for 20 minutes.

2. Whisk the eggs, egg yolks and sugar together.

3. Add the cream and whisk together. Then whisk in the lemon juice and zest.

4. Line the pastry shell with waxed paper and fill it with dried beans or rice. Bake in preheated oven for 10 minutes, remove the paper and beans and bake another 3-5 minutes. Pastry should be cooked but still pale. Remove from oven and reduce the temperature to 300°.

5. Place pan on a baking sheet. Slowly pour the filling into the shell. Bake for 35-40 minutes, until the filling has set.

6. Allow the tart to cool completely before serving.