Turn the stove to a low to medium-low heat. It’s dead simple: put it all in a saucepan and whisk over low heat until it thickens!Ĭombine ingredients: Put ingredients in a saucepan and whisk together. However ordinary white sugar will work just fine here. Sugar – Caster / superfine white sugar is best, for ease of dissolving. Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection. Yolks add richness which gives the filling a nice and creamy mouthfeel. We’re using both whole eggs and egg yolks. You’ll need 2 normal size lemons, or 3 smaller lemons.īutter – Unsalted butter, cut into cubes so it melts more evenly.Įggs – Eggs are what sets the lemon curd filling into a custard. Lemons – We use both lemon zest and juice for this recipe. Here’s what you need to make the lemon curd filling for this tart. Pouring lemon filling into tart shell Ingredients in French Lemon Tart filling Bonus: The dough is extremely easy to work with – even easier than Shortcrust Pastry.įeel free to use sweet shortcrust if you prefer, or if you’re pressed for time just buy a pastry case! Who’s going to know? □ Sweet French Tart Crust called Pâte Sucrée. It’s buttery and not too sweet, and flaky without being so crumbly that it’s difficult to eat with a fork. This is an excellent master pastry for all sorts of sweet tarts. The crust I’ve used is a sweet French Tart Crust called Pâte Sucrée. A perfect balance between the two is my ideal! I found that other Lemon Tart recipes I’ve tried veer too far in one direction or the other. It sets enough that you can cut neat slices as pictured throughout this post, yet soft enough that it melts alluringly in your mouth just like custard.Īs for the taste, it’s a Goldilocks bullseye: not overly sweet, not overly sour, just right. The filling in this Lemon Tart is a brilliantly yellow, beautifully fresh lemon curd that’s completely smooth. Tangy, refreshing and light, this tart makes the perfect dessert to follow on from decadent and rich French mains! About this French Lemon Tart Endlessly popular, you’ll find it on the shelves of patisseries all across France, and it’s a favoured dessert served at French bistros or even fine dining restaurants. Today’s Lemon Tart recipe is a classic tart known in French as Tarte au Citron. Main: Duck Confit with Lentil Ragout Starter: Goat’s Cheese Salad Dessert: Today’s Lemon Tart Lemon Tart Side: Lentil Ragout – A traditional side for Duck Confit, these French lentils are mouth-wateringly good!ĭessert: Today’s Lemon Tart – A perfect finish to the meal that’s not too heavy, this is a tart you’ll find in virtually every patisserie across France. Main: Duck Confit – An iconic French dish that’s so much easier to make than you think! It’s the ultimate make-ahead dinner party dish for showing off! This fresh leaf salad sports nuts, bacon, and pan-fried goat’s cheese medallions that are golden outside and oozing inside. Starter: Warm Goat’s Cheese Salad – A classic French Bistro starter. Welcome back to the final instalment of French Bistro Week! □□ This is a week in which I’m sharing all the recipes you need to recreate your very own French Bistro experience at home. This is a classic French tart that’s elegant and pretty as a picture, yet the filling is as simple as can be: just eggs, sugar, butter and fresh lemon! □□Welcome back to FRENCH BISTRO WEEK!□□ It’s not too sweet but not mouth-puckeringly sour either, and so custardy it just melts in the mouth. The recipe recommends taking the pot off the heat while the mixture is still quite liquidy, with the milk becoming slowly absorbed by the rice as it cools.What makes this Lemon Tart so perfect? It’s the lemon curd filling. Instead of slowly adding meat or vegetable broth and stirring the Arborio rice until it absorbed the liquid, for this dessert I poured milk into the pot while the rice simmered. While preparing the filling, I was surprised at how similar the process was to making risotto. With its ingredients of Arborio rice, milk, and citrus, it reminded me of the Easter desserts discussed in the Times. At Jim’s request I decided to flavor the filling with lemon instead of orange zest, which made the tart seem even more Easter-appropriate. I turned to Jamie’s Italyand settled on the torta di riso, a sort of rice custard tart flavored with vanilla and orange zest. I promised my mother I wouldn’t share it, so you’ll just have to be satisfied with this tart.) (By the way, that lamb dish is a family secret. So I figured that while my mother was busy making her traditional dish of lamb, peas, and eggs, I would add a homemade touch to our dessert options. As noted in last week’s New York Times article about Easter desserts, many Italians prefer to buy their sweets at the pasticceria rather than bake them at home my Italian-American family is no different. Jim and I celebrated Easter at my parents’ house over the weekend.
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