Lemon Tart

Name: Lemon Tart (Tarte au citron)
Yield: For eight people
Cuisine: French
Ingredients: 300 g (10½ oz) flour, sifted; 150 g (5½ oz) butter, softened; 150 g (5½ oz) icing sugar; 3 lemons; 150 g (5½ oz) caster sugar; 150 ml (¼ pint) double cream or crème fraîche; 150 ml (¼ pint) double cream or crème fraîche; 2 eggs; 2 dessertspoons rum

Tarte au citron

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

For the Flan Pastry

300 g (10½ oz) flour, sifted
150 g (5½

Europe
France
Dessert
Vegetarian
Winter

Method

Making the flan pastry

Work the softened butter and icing sugar together in a bowl. Add the eggs and then work in the sifted flour. Let it rest for several hours before use.

Preparing the lemon cream

Wash the lemons and grate the zest into a basin. Add the sugar, cream, eggs and rum.