At the moment, I don't work and I have plenty of time to bake and blog new recipes. I also have the opportunity to bake dishes that take a big more time and effort.
Today I am making one of my favourite tart: a lemon tart. I know i can also share it with my friend Laeti because it's one of her favourite too :-)
We like it very tangy and tart, so if you want to repeat the recipe less tangy, simply put less lemon juice and less lemon zest.
Shortcrust pastry (home made or already made) or a plain tart pastry
Juice of 6 lemons
Zest of 3 lemons
40 gr butter
4 large eggs
200 gr caster sugar
165 ml cream
Preheat the oven to 180°C. Blind bake the pastry for 20-25 min and an additional 10 min without the weights/ beans.
At the same time, prepare the filling: lightly whisk the eggs in a bowl with a fork. Add butter, cream, lemon juice, lemon zest and sugar to the bowl. Place the bowl on the top of a sauce pan au bain marie (double boiler). The water needs to be simmering and not boiling. Use a heatproof spatula and stir constantly to prevent the mix from sticking at the bottom of the bowl. You need to stir until the filling thickens enough to stay on the spatula (it normally takes 20-25min). Strain the filling into the bakes pastry case ( to remove lumps), smooth the top and bake for 20min.
The tart needs to cool down and can be served at room temperature or slightly cold.