A Recipe From: Provence This is the slightly tart (!) lemon tart that you routinely find in French patisseries.
Skill Level: Easy Serves: 8
Directions Preheat oven to 350º F. Brush with butter a 10" tart pan with removable bottom. Press the dough into the pan. Prick all over with a fork. Bake for 15 minutes. Wash and brush the lemons under warm water; grate the zest and juice the fruits. In a blender, mix the eggs, sugar, salt, softened butter lemon zest and juice. When the crust has baked 15 minutes, pour the lemon mixture into the pan; bake for 20 minutes until the top takes a golden yellow color. Let cool completely before serving.
Sylvaine's tips For a real French lemon tart, use Eureka lemons (not Meyer; they will be too sweet). Serve with a dollop of whipped cream if desired.
Recipe Contributed By Joie de Vivre
Recipe Category: Desserts
| |
Ingredients |
|
| Butter for the tart pan |
| 1 sheet pie dough, home-made or store bought |
| 4 lemons |
| 4 eggs |
| 1/2 cup sugar |
| Pinch of salt |
| 7 tbsp butter, softened |
|
|
|
Wine Pairings
 |
Vouvray moelleux
|
|
 |
A sweet white wine
|
|
|