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Tarte au Citron
Lemon Tart

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Lemon Tart (Tarte au Citron)  printer friendly
By Susan Nye

I don’t think that this lemon tart is traditional for Easter anywhere. But it is
wonderful and lemons are a perfect addition to any spring feast. Enjoy!

Serves 8

5 whole eggs
2 cups sugar
Grated peel of 2 lemons
Juice of 3-4 lemons
2-3 tablespoons melted butter
4 tablespoons heavy cream
1 9-inch unbaked flaky pie crust, recipe follows

Preheat oven to 350 degrees.

Whisk together the eggs, sugar, lemon peel and juice, butter and cream.

Pour into the pie shell (see recipe, below) and bake at 350 degrees for 1 hour or
until firm.  Let cool and serve.

Flaky Pastry:

1 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) cold butter, cut into pieces
3 tablespoons solid vegetable shortening, cold
2-4 tablespoons ice water

Blend flour, sugar and salt in a food processor. Add butter and shortening.
Process until mixture resembles coarse meal.

Sprinkle with ice water, 1-2 tablespoons at a time, and process until dough
comes together in a ball. Remove the dough from the food processor and
flatten it into a disk. Wrap the dough in plastic; chill until firm, at least 30
minutes.

Roll the dough out on a lightly floured surface. Gently press it into a 9-inch pie
plate. Crimp the edges and chill until firm.

About the author: Susan Nye lives in New London and is a freelance writer and cook.
For more recipes and to learn about her cooking classes, catering services and Around the
Table chef’s aprons visit her web site,
Susan Nye.
© Susan W. Nye, 2009
The Heart of New England
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