Wednesday, February 2, 2011

Lemon Tart (Tarte au Citron)

Boy it's been all about the tart in the last couple of days -  I originally planned on posting this along with the baked tart recipe. But I decided against it because the tart required a little more explanation and I didn't want to take away from this recipe. Now that I'm sitting in front of my computer,  I'm thinking of challenges that I faced when making the filling - so I drew off the boyfriend's sensitive palate to give me a some insight...

As it turns out there were things to be mindful of - that weird metallic taste that comes off from the tanginess of the lemon.   

Start with freshly squeezed lemon - there's nothing worse than old rancid lemons that's been sitting in your fridge. While you can get away with it when you cook,  not so much in this recipe (it's the star ingredient). Do not microwave the lemon to "get the juices started." The heat from the microwave will alter the taste of the lemon. Another tidbit I discovered is the type of utensils used for the mixing the ingredients. To further protect against the metallic taste, use non-reactive stainless steel or glass for all the bowls and utensils it comes in contact with. This last one may be a little extreme - luckily this recipe only requires the filling to come in contact with a metallic whisk. You may choose to invest on the silicone whisks - it's your call.  
My last piece of advice is to let it cool - I myself need to follow this advice. I get so excited once the final product comes out of the oven - just can't wait to slice into it! It's important to practice a little patience on this final step. Allowing the tart to completely cool lets the filling settle. That's how you're able to get perfect slices instead of the gooey mess.
Use a store bought pastry or make one from scratch?? - that's debatable. I think there are a lot of great store bought pastries readily available in the market, but I  prefer to make my own. I would opt to buy if there's not enough time for a party or having guests over for dinner. I would definitely encourage you to try your hand at it.

Lemon Tart
Adapted from Saveur
Serves 6-8

1 fully baked tart shell (9- to 9 1/2-inch) 
6 eggs
3/4 cups granulated sugar
2/3 cup fresh lemon juice
1/4 cup heavy cream (change to cups later)


Preheat oven to 300 degrees F. 

Beat eggs and sugar in a medium bowl until thick and well mixed. Gradually add lemon juice, then cream whisking constantly. Pour filling into the crust and bake it until it is set,  about 40 minutes. Allow to cool completely before serving.

1 comment:

  1. I made this tart last night. Your video is great but it doesn't correspond with some of the elements of the written recipe. One example...is it 1/3 c. of cream or 1/4? I had way too much filling for a 9 inch tart so i baked it separately in a pudding cup. The filling is delicious with just the right acid/sweetness balance. Your pate sucree recipe also had discrepancies between the video and written recipe.
    Other than that..I love the music you put to both videos! I'm looking forward to my guests' reactions tomorrow.

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