Classic French Tarte Au Citron - Fresh Lemon Tart

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.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 Tart

Ingredients

• 300  g  ready made  shortcrust pastry
• 200  ml fresh lemon juice
• 2  lemons, zest of, fresh finely grated
• 8  tablespoons creme fraiche
• 160  g caster sugar
• 7  eggs, beaten
•  icing sugar, to sprinkle

Directions

1. 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.
2. Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
3. 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.
4. 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.