Publication-approved historical recipe
Tart au citron recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 125 g butter
- 60 g sugar
- 1 egg
- 1/2 tsp vanilla extract
- 250 g plain flour
- 2 eggs
- 75 g caster sugar
- 250 ml double cream
- Zest and Juice of 1 large lemon
- Raspberries
- Raspberry coulis
- Fromage frais, sweetened with a little Icing sugar
Method
- Cream the butter and first sugar until light, mix in one egg and the vanilla, then add the flour to form a dough. Wrap and chill for 15 minutes.
- Heat the oven to 180°C (gas 4). Roll out the pastry, line individual tart tins and blind-bake for 10–15 minutes. Remove the baking beans and bake for 5 minutes more, then cool.
- Whisk the two filling eggs with the caster sugar, cream, lemon zest and juice. Divide between the cases and bake for about 15 minutes, until just set.
- Cool, dust with icing sugar and caramelise the surface with a blowtorch. Serve with raspberries, coulis and sweetened fromage frais.