TREAT RECIPE - TASK PART 2

TAUTE AU CITRON

 

Ingredients

• 400g sweet shortcrust pastry (or a pre-made pastry case!)
• 6 lemons
• 6 eggs
• 300g caster sugar
• 60g butter, diced

 

Instructions

• STEP 1 - If not using a pre-made pastry case, butter a loose-bottom tarte dish. Roll out the pastry and line the dish with it. Bake blind for 15 mins at 190C. Leave to cool. Reduce oven temperature to 150C.
• STEP 2 - Juice and zest the lemons. In a pan, pour the lemon juice and zest, sugar and the whole eggs. Mix with a spatula and cook at medium heat until the mixture bubbles (be careful not to let the eggs scramble), stirring continuously. Add the diced butter.
• STEP 3 - Pour the mixture into the pastry case and leave to rest for 10 minutes. Place in oven for 15 mins. Remove and cool.