This French classic is a family favorite in our house. Even in winter and fall you can find good lemons, so this dessert can bring a little taste of summer. It is very simple to make, but it does need to be done in stages. The pastry can be frozen so you can make a double batch. The simple ingredients list:
The sweet pastry:
250g (1 3/4 Cups) plain flour
200g (1 Cup) butter
100g (1 Cup) 10x powdered sugar
pinch of salt
2 egg yolks
Bake (blind) for 15 mins at 375f .
Remove the pie weights and brush the pie with egg wash. Then return to the oven an bake for another 5 to 10 minutes (until golden brown). Remove and allow to cool.
In a bowl combine:
180g (1 cup) of 10X powder sugar
5 whole eggs
150ml (2/3 cup) heavy cream
juice of 2 lemons
Add the zest from the 2 lemons and mix through.
Slowly pour the mix into the tart shell. Allow to stand for a few minutes and then brush the surface to remove any bubbles.
Bake in an oven at 300 F for about an hour until set.
Remove and allow to cool then keep in the fridge until needed.
This tarte is light and subtle making it the perfect ending to any dinner, but a very special treat for a weeknight supper.