Award-winning chef-restaurateur and Resident food expert Pascal Canevet of the iconic Maison Bleue, shares his no cream tangy Lemon Tart recipe.
This summer why not tempt your friends with this recipe for tangy Lemon Tart. Its’ a buttery mouthful with a punchy, citrus bite; and makes the perfect summer desert served with a glass of chilled French wine! A delicious combination of sweet buttery pastry and sharp lemon, this desert is one of my all-time favorites.
Friends will love the mouthwatering punch of zesty lemon on a hot summers’ day and my French tarte au citron is a real classic. I’ve created a recipe without cream, but it still retains that buttery, delicious melt-in-the-mouth taste that sets this dessert above the rest.
A rich butter pastry shell with lemon filling you can make it a day ahead, the perfect recipe for a summer garden party or supper with friends. If you’d like to glaze the surface do so just before serving. Dust generously with sifted icing sugar and gently blow torch the sugar to caramalise. Be careful not to burn the pastry edges, I find the less heat the better – you’re looking for a soft golden colour.
I like to add a touch of drama with meringue. Just before serving, pipe meringue on top of the lemon tart and blowtorch until the top of meringue reaches a golden colour. For a French pâtisserie show-stopper you can pipe ‘Citron’ in melted good quality dark chocolate across the top, or for a Birthday add their name…its a lovely gesture.
Pascals’ Lemon Tart
For the pastry
100gr icing sugar
100gr diced, soft unsalted butter
For the lemon filling
6 whole eggs
9 egg yolks
300gr caster sugar
300gr unsalted butter
200ml of lemon juice
In a large bowl, using your fingertips, mix the flour, icing sugar and soft butter together. Add the eggs and mix together to form a ball. Wrap in cling film and leave it to rest for 1 hour in a cool place or refrigerate. After one hour, flatten the pastry and spread it in a loose bottomed tart mould of 25cm in diameter. Prick the base all over with a fork to avoid the pastry centre to rise up. You may wish to line the tin with baking paper and fill with baking beans. Bake blind in a preheated oven at 180C for 35 min.
To make the lemon filling
Combine the egg yolks, caster sugar and lemon juice. Place the mixture into a saucepan and warm it while stirring gently with a wooden spoon until it reaches 90C. Remove from heat and add the butter. Continue stirring until the butter is fully incorporated. Pass the mixture through a sieve.
Pour the warm lemon filling into the pastry case and leave to cool for at least one hour and thirty minutes until the tart is set.
Life is good – Bon Appetit
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