it was definitely a favorite amongst the uncultured palets of my tenth grade english class and some of the french teachers even decided it was some of the best tarte au citron they’d tasted. x, Off topic….David, thank you for making your new book available on E-readers!!! hooray for forgotten egg yolks! Will definitely make again! I plan on trying it with lime juice soon as well. To make the curd beat the eggs and put the eggs, sugar and butter into a small pan and stir over a gentle heat until the sugar has dissolved completely. I went to the local farmers market just for eggs to try out the lemon tart, and farmers market eggs make the loveliest deep yellow. I made this recipe for the first time today…it’s actually the first tart I’ve ever made at all. It’s also amazing how little things change over there! Everything else there in there is as likely as Walt Disney to ever see the light of day again. It was so delicious, I couldn’t stop tasting it! Vegetarian . I’m so jealous of your skills, Thanks Kayle!!!! Mmmmm… caramelized mangoes…. Leave your oven on at 350F/180C. Pour the warm lemon curd though a strainer into a bowl (or directly into the tart shell), scraping with a rubber spatula to press it through. I want the towel the lemons are resting on. It’s refreshing to be somewhere new, not know where anything is and not know what’s going to happen next. Well, David, you’ll have to start from scratch. lime curd… tarts a plenty… :D. Now, see what you have gone and started. Thank you for your feedback Ren, happy to read you enjoyed this recipe! Sift the flour and sugar separately. I am so happy to hear you find the step-by-step picture recipe, it always helps Let me know how it goes! There are a million ways you can make a lemon tart. A must to have in your baking repertoire as a French host(ess). The custard should hold to the whisk. This is one incredibly delicious tarte! You can then enjoy the tart slightly warm, or place it in the fridge for at least 2 hours and enjoy cold. (And tastier!). I’m not used to making custard, so how can i check its consistency ? The crust will likely be a little more sturdy – but it won’t affect the overall result. Serve at room temperature or chill in the refrigerator before serving. Mmmm. Cut out a disk of parchment paper, fold the disk in half several times to make a triangular shape. It’s bright and sunny, while still making the best of these citrusy winter fruits. Scary….. David, I too put ice in my OJ, also even in milk. I was intimidated for several years to attempt a tarte. I think the essence of a good lemon tart is that it not only has to taste good, but it should also look smooth and mirror like when it comes to the table and yours just is gorgeous in that respect. No meringue or cream for me…just plenty of lemons and zest! 2. ¾ cup (170g) unsalted butter, cubed. As mention, no one will object to having any extra lemon curd around : ). French difficult language, I know. The tart shell can be frozen and the lemon cream can be kept refrigerated, though for quality sake I would recommend keeping that to under a week. Those beautiful linen towels are too good to use for kitchen tasks, but I have a nice stack of them that I like to admire ; ).


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