Tarte au Citron

Serves 6

1 pâte â tarte
4 fresh lemons
1/2 to 3/4 c. sugar
5oz thick cream
4 large eggs
3-4 TBS of soft butter
1 TBS flour

Butter six small ramekins (or one large tarte pan)

Flour your workspace and roll the dough out to about 1/8 of an inch. Cut out either 6 small circles or on large one. Fit the dough into your pan(s) and place in the refrigerator.

Preheat the oven to 360.



Wipe down lemons. Remove the zest from two lemons, without taking the white skin, and chop finely. Juice these two lemons. Cut the other two into fine, round slices and set aside.

Mix the eggs and whip with sugar. Combine with lemon juice, the zest and the cream just until mixed.

Put fork holes in your dough and pour the lemon mixture in. Cook for 30 minutes, or until done.

Decorate with lemon slices or rasberries.


Source: Cuisine Actuelle