John Myers
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Tarte Au Citron
The perfect tarte au citron recipe with a picture and simple step-by-step instructions.
shortcrust
- 200 g Flour
- 1 piece Egg
- 2 piece Egg yolk
- 1 tbsp Sugar
- 3 tbsp Butter at room temperature
lemon cream
- 400 g Creme fraiche Cheese
- 4 piece Lemons
- 2 piece Egg yolk
- 1 tbsp Sugar
- 200 g Cream
- 1 piece Vanilla pod
- 1 tbsp Powdered sugar
shortcrust
- For the shortcrust pastry, preheat the oven to 200 ° C. Put the flour with all the ingredients in a large bowl and knead everything quickly. Let the dough rest for about 15 minutes and then roll it out into a tart pan. Bake the dough base in the oven until the edge is a little brownish. Let rest for 5 minutes after baking.
lemon cream
- For the lemon cream, stir all the ingredients in a tall mug with a hand mixer and, if the cream is too sour, add a little sugar to taste.
- Now pour the lemon cream over the dough. It can be more cream than tart base.
- Bake everything in the oven until the lemon mixture turns a little brown. Take the tart out of the oven and let it cool down. Cloud later with powdered sugar.
- Whip the cream with a scraped-out vanilla pod until stiff and serve with the tart.
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