TARTE　AU　CITRON Lemon Tart

October 31, 2007 Swiss style tarts. You can add a little grated lemon zest to the filling to enhance the lemon flavor. Bake the shells beforehand until brown. No baking is required after filling.

●Preparation Tip ●Tart Shells Photo #1 Photo #2 Photo #3 In a bowl, cream together butter and sugar. Add beaten egg yolk and blend well. (Photo #1) Fold in sifted dry ingredients and mix lightly. Press the dough together to form a clump. (Photo #2) Wrap the dough in plastic wrap. Let it rest in the refrigerator for about an hour. Roll out the dough to 2mm thick. Press the dough into tart molds and make small holes with a fork on the bottom. Get rid of excess dough using a knife. (Photo #3) Bake in a preheated oven at 180 °C (365 °F) for about 10 – 12 minutes until brown. ●Lemon Cream Filling Photo #1 Photo #2 Photo #3 Beat cream until thick. (Photo #1) In a bowl, cream together whole eggs, egg yolk and sugar until the mixture becomes pale. Pour lemon juice in a saucepan and bring it to a boil. Add the egg mixture (#2) and butter, then place the saucepan over low heat. Stir until the mixture becomes thick and remove from the heat. (Photo #2) Stir in the lightly beaten cream (#1) and blend. (Photo #3) ●Finish Photo #1 Photo #2 Combine cream and sugar in a bowl. Beat until stiff. (Photo #1) Fill the tart shells with the lemon cream filling up to the rim. Pipe the whipped cream on top as in the top photo. (Photo #2) Servings per Recipe Calories per Serving Ready In 10  ten 6cm tart molds  0kcal 150 minutes Tart Shells butter 50g  sugar 40g  egg yolk 20g  cake flour 80g  almond powder 20g  【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and almond powder. Lemon Cream Filling whole egg 100g  egg yolk 20g  sugar 100g  lemon juice 50g  butter 30g  whipping cream 120g  Finish whipping cream 100g  sugar 10g