Tarte au citron

Once again, welcome to the world of the French. You probably answered this question last time, mais.... Tu parle francais?
Tarte au citron is citrusy, fresh, delicious and just amazing. I love the flavour and tartness of lemon, and so does my Mom so this tart is a hit in our house :).
If you have seen this recipe before, and you have noticed that there is no more 'sorry that it looks horrible', this is because I followed my recipe and adjusted a few things so that it looks as it should. The problem before was that the curd had not set and therefore there was this.... globular mess instead of nice, clean cuts. It tasted great- but didn't have the professional look that I am(and I'm sure many of you are) looking for. So here it is. Living and learning. Tarte au citron, take two!

Tarte au citron

Lovely, lemony, luscious... This tart is a sure hit for citrus lovers!

Ingredients!

• 1 1/4 cup (300 ml) freshly-squeezed lemon juice
• grated zest of one lemon, preferably unsprayed
• 1 cup (200g) sugar
• 6 tablespoons (85 g) butter, salted or unsalted, cut into bits
• 4 large eggs
• 4 large egg yolks
• Baked pastry case- from the tarte aux pommes recipe or your own.

• Method!
• Preheat the oven to 180c/375f. In a medium bowl, whisk the eggs and yolks together. Set aside. Add the lemon juice, zest, sugar and butter to a saucepan and put on medium heat. Stir it until the butter has melted and the sugar has dissolved. Add about half of the mixture slowly to the eggs, whisking them constantly. Next, pour all of this back into the saucepan and stir it every few seconds until it thickens and begins to bubble slightly. Pour this into the pastry case, smooth the top and put in the oven to set for 12 mins, or until it is completely set. When coming out of the oven, the curd should have only a slight wobble and seem not to be runny or liquid at all. Leave to cool COMPLETELY (it should be completely cold to touch with very little, even no wobble in the middle) in the fridge before cutting and serving. You can have it with cream, custard or just by itself.
• Enjoy!

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