French lemon tart – Tarte au citron recipe
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Number of servings
Number of servings: not specified Dough 250 g plain flour 125 g butter 1 piece egg yolk 100 ml water as required 1 pinch of salt 1 pinch of semolina sugar Our filling 500 ml of milk 40 g of plain flour 75 g of semolina sugar 1 pc. Lemon 4 pieces of yolk Top 4 pieces of egg white 50 g of icing sugar salt
Recipe preparation procedure
1 From the ingredients for the dough, quickly work the dough into a paste (preferably with a food processor), wrap the dough in cling film and put it in the fridge to rest for 30 minutes. 2 Roll out the dough, line a cake tin (approx. 30 cm in diameter), prick it with a fork and place it in a preheated oven at 210 degrees for 10-15 minutes. 3 Bring the milk to the boil in a saucepan with the grated lemon zest. Add the flour and sugar, stir until the mixture thickens slightly, remove from the heat, allow to cool slightly and stir in the lemon juice and egg yolks. Pour the filling over the pre-baked dough and bake at 180 °C for about 25-30 minutes. 4 Whisk the egg whites, a pinch of salt and the sugar until stiff, brush the top of the cake with the egg whites and return to the oven at 120 °C for a further 15-25 minutes.
