What makes this Lemon Tart so perfect?
Its the lemon curd filling.
Its not too sweet but not mouth-puckeringly sour either, and so custardy it just melts in the mouth.
Main:Duck ConfitwithLentil Ragout
Welcome back to FRENCH BISTRO WEEK!
Welcome back to the final instalment ofFrench Bistro Week!
Heres the menu of recipes I shared:
Starter:Warm Goats Cheese Salad A classic French Bistro starter.
Main:Duck ConfitwithLentil Ragout
Main:Duck ConfitAn iconic French dish thats so much easier to make than you think!
Its the ultimate make-ahead dinner party dish for showing off!
Side:Lentil RagoutA traditional side for Duck Confit, these French lentils are mouth-wateringly good!
Starter:Goat’s Cheese Salad
I found that other Lemon Tart recipes Ive tried veer too far in one direction or the other.
A perfect balance between the two is my ideal!
The crust Ive used is a sweetFrench Tart CrustcalledPate Sucree.
Dessert: Today’s Lemon Tart
This is an excellent master pastry for all sorts of sweet tarts.
Whos going to know?
Lemons We use both lemon zest and juice for this recipe.
Youll need 2 normal size lemons, or 3 smaller lemons.
Butter Unsalted butter, cut into cubes so it melts more evenly.
Eggs Eggs are what sets the lemon curd filling into a custard.
SweetFrench Tart CrustcalledPâte Sucrée.
Were using both whole eggs and egg yolks.
Yolks add richness which gives the filling a nice and creamy mouthfeel.
Sugar Caster / superfine white sugar is best, for ease of dissolving.
Pouring lemon filling into tart shell
However ordinary white sugar will work just fine here.
Combine ingredients:Put ingredients in a saucepan and whisk together.
Turn the stove to a low to medium-low heat.
Whisk over low heat: Once the butter melts, it will become a fairly thin and smooth mixture.
Use a spoon or spatula to dollop some custard onto the mixtures surface.
It should hold shape briefly before disappearing.
You could thicken it further on the stove but theres no need.
Filling and baking
Next, we fill and bake the tart.
Nothing needs cooking here, its just to finish setting the custard without getting any colour on the surface.
Ive listed some more decorating options below.
But here are some other ideas feel free to mix and match!
Lemon slices
Raspberries, strawberry slices or other berries for lovely pops of colour!
This is how thick the lemon filling should be
drizzled across the surface.
Channel your inner Jackson Pollock!
Heres what goes well with this Lemon Tart:
Creme fraiche Pictured in post.
); or
Vanilla ice cream
And with that, French Bistro Week is done!
And, of course,EATINGthem!
!
Prevent screen from sleeping
