Tarte Au Citron

Lemon tart. Yum. There are two kinds of lemon tart as far as I know. One is baked, that is the lemon custard is baked in the shell. The other is a lemon custard that's poured into a pre-baked shell.

My tarte au citron. Yum.
It might also be good with a layer of meringue on top.

Although I've done both, the second type is the one I made on Monday. I followed a recipe that I saw someone make on Cuisine TV. I used my standard pâte brisée (pie crust) instead of the sweet crust that the tv guy did. But I used his recipe for the filling.

The aftermath.

The result was a luscious lemony pie. It has a good deal of butter in it, so it's not for the faint of heart. But it is for us gourmands.

*****
Here's the recipe:

Blind-bake your favorite pie crust recipe, or use a prepared crust. Cook it completely, not half-way.

Mix in a bowl:

• the grated zest of two lemons
• the juice of two lemons
• 120 g granulated sugar
• 3 whole eggs

Heat the mixture in a double boiler, whisking until it thickens. Remove from heat and add:

• 170 g butter, cut into pieces.

Whisk the butter in until it melts and is well incorporated. Pour the finished cream into the pre-baked pie shell and let it cool.

That's all there is to it!