Prep 10 mins
Cook 50 mins
This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.
- 300 g ready made shortcrust pastry
- 200 ml fresh lemon juice
- 2 lemons, zest of, fresh finely grated
- 118.32 ml creme fraiche
- 160 g caster sugar
- 7 eggs, beaten
- icing sugar, to sprinkle
- Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
- Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
- Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar.
- Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream.
I've made this a number of times. For my pie dish the filling is about double the amount required but it freezes really well so you can save the other half for a later date.
Tastes great, I should know, I made it twice. I bought a French fluted tart pan, couldn't get the 20 cm specified, so went for 24cm. There was much too much filling and I wound up with a very nice tart, but not enough for the company I was having over that evening for dinner and several small custard cups I baked along with the tart to use all of the extra filling, another way to use this if you don't want to make a tart, they were very pretty too, but not enugh either for the company. I made another pie crust and used it to line a good old American glass pie pan which is much bigger than a tart pan and another batch of filling and the filling filled the American pie pan. It made a very nice lemon custard pie which everyone liked. We still have four custard cups and a small tart pan of tart to go now. The quantity of lemon was fine for us.
I have made this tart three times now and it tastes delicious. Even a friend who said "I don't like lemons" came back for a second helping. <br/><br/>However, when the tart is cooked the top has always ended up cracking and looking like crazy paving. What am I doing wrong?