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Tarte Citron

Add the diced butter.
Tarte citron. Heat this mixture over the bain marie until the temperature reaches 185 f 85 c. Remove the dried beans or rice. Set aside to cool for at least 30 minutes.
Add the cream whisking all the time and then add the lemon juice and zest. Tarte au citron can be dressed for any occasion. Making your tarte au citron.
For the filling whisk eggs egg yolks and sugar together. Using a small offset spatula gently level off the excess curd by pushing the spatula away from you. Whisk in the lemon zest sugar and lemon juice to fully incorporate.
In a pan pour the lemon juice and zest sugar and the whole eggs. Preheat oven to 190 c 375 f gas5. Using an offset spatula or back of a large spoon smooth out the top of the filling.
Mix with a spatula and cook at medium heat until the mixture bubbles be careful not to let the eggs scramble stirring continuously. Pour dried beans or rice onto the clingfilmed tart tin right up to the brim then bake for 20 minutes until the pastry is dry to the touch. Immediately pass the lemon filling through the fine mesh strainer directly into the tart shell.
Chill pastry for 20 minutes. Repeat the process with the rest of the tarts. Juice and zest the lemons.
Source : pinterest.com