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Cooking
Tarte au Citron – French Lemon Tart
· 8 servings
Make the pastry and chill it
Quickly bring the pastry ingredients together (ideally in a food processor, so the dough doesn't warm up too much), then let it rest in the fridge for 30 minutes.
Line the tin and bake
Roll out the pastry and line a tart tin (about 30cm in diameter), prick the base with a fork, and blind-bake for 10 minutes in an oven preheated to 210°C.
Lemon filling
In a saucepan, bring the milk to a boil with the grated lemon zest, then add the flour and sugar, stirring well until the mixture thickens slightly. Remove from the heat, let it cool a little, then stir in the lemon juice and egg yolks.
Bake
Pour the filling over the pre-baked pastry and bake at 180°C for about 25 minutes.
Meringue topping
Whisk the egg whites with a pinch of salt and sugar into a stiff meringue, pile it onto the tart, then return it to the oven, now turned down to 120°C, for a further 15 minutes.