![]() The crust I’ve used is a sweet French Tart Crust called Pâte Sucrée. A perfect balance between the two is my ideal! I found that other Lemon Tart recipes I’ve tried veer too far in one direction or the other. It sets enough that you can cut neat slices as pictured throughout this post, yet soft enough that it melts alluringly in your mouth just like custard.Īs for the taste, it’s a Goldilocks bullseye: not overly sweet, not overly sour, just right. The filling in this Lemon Tart is a brilliantly yellow, beautifully fresh lemon curd that’s completely smooth. Tangy, refreshing and light, this tart makes the perfect dessert to follow on from decadent and rich French mains! About this French Lemon Tart Endlessly popular, you’ll find it on the shelves of patisseries all across France, and it’s a favoured dessert served at French bistros or even fine dining restaurants. Today’s Lemon Tart recipe is a classic tart known in French as Tarte au Citron. ![]() Main: Duck Confit with Lentil Ragout Starter: Goat’s Cheese Salad Dessert: Today’s Lemon Tart Lemon Tart Side: Lentil Ragout – A traditional side for Duck Confit, these French lentils are mouth-wateringly good!ĭessert: Today’s Lemon Tart – A perfect finish to the meal that’s not too heavy, this is a tart you’ll find in virtually every patisserie across France. Main: Duck Confit – An iconic French dish that’s so much easier to make than you think! It’s the ultimate make-ahead dinner party dish for showing off! This fresh leaf salad sports nuts, bacon, and pan-fried goat’s cheese medallions that are golden outside and oozing inside. Starter: Warm Goat’s Cheese Salad – A classic French Bistro starter. Welcome back to the final instalment of French Bistro Week! □□ This is a week in which I’m sharing all the recipes you need to recreate your very own French Bistro experience at home. This is a classic French tart that’s elegant and pretty as a picture, yet the filling is as simple as can be: just eggs, sugar, butter and fresh lemon! □□Welcome back to FRENCH BISTRO WEEK!□□ It’s not too sweet but not mouth-puckeringly sour either, and so custardy it just melts in the mouth. Bake pie for 15 minutes at 375 degrees, until the meringue is golden brown.What makes this Lemon Tart so perfect? It’s the lemon curd filling. Using a spatula, form peaks and swirls in the meringue – the more peaks, the more browning!ĥ. make sure to spread a layer at the bottom just to make sure everything is covered, then start piping from the outside in – if you pipe, skip the next step).Ĥ. (Alternatively, you can use your piping bag and pipe dots around the whole pie. Spread meringue over warm filling, making sure the meringue reaches the crust at the edges. Gradually beat in sugar, and continue beating until white and glossy.ģ. Using an electric mixture, beat egg whites and salt until frothy.Ģ. Stir in the lemon zest and then whisk constantly over medium heat until filling thickens and bubbles. Add eggs one at a time, whisking to blend well after each addition.Ĥ. Whisk sugar and corn starch in medium saucepan until there are no lumps.ģ. 1 tablespoon finely grated lemon zest (3 lemons)ġ. ![]() 2/3 cup fresh lemon juice (4 1/2 lemons).4 teaspoons corn starch (try it with potato starch and let me know how it works).Pour crackers into a bowl and add oil, one tablespoon at a time, mixing well with your fingers.ģ. Crush the cookies in a zip top bag until the crumbs are like powder – I used a water bottle to do this, and it was quite easy.Ģ. Lemon Meringue Pie, adapted from Bon Appetit:ġ. Maybe you can just make this after the holiday. Or you’ll just have a more runny lemon curd filling. Or try the recipe Stephanie used for her lemon macarons, which, by the way, would be a good dessert to make for passover. But try it with potato starch, that might work, too. Okay, so if you don’t eat kitniyot, this recipe is not so kosher for passover, because the lemon curd is thickened with corn starch. People only ate this one, and at the end of the night, only two slices remained. Trust me, I made this last year for the first seder and everyone was shocked! there were two other cakes on that table, and they didn’t get touched. It’s definitely a refreshing citrus-y bite to such a heavy seder meal. There’s nothing chametz about lemon meringue pie, except the crust, and that’s easily changeable! It’s also inherently pareve, so you can bring it to your seder and impress everyone. What? A normal dessert just for Passover? Yup, that’s right.
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