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Tarte au citron (lemon tart)


  • 1 1/4 c plain flour
  • 2 tbs+2/3 c castor sugar
  • salt
  • 15 tbs butter
  • 3 tbs water
  • 1/4 c creme fraiche
  • 2 eggs
  • 3 yolks
  • 2/3 c lemon juice
  • 4 teas zest


  • Mix flour, 2 tbs sugar, salt and 7 tbs butter til like coarse sand.
  • Sprinkle the water and toss gently til ball forms.
  • Separate into two thick disks, wrap in plastic and chill for 2-3 hrs.
  • Roll dough to fit tart pan.
  • Bake at 375F for 20 min.
  • In double boiler, stir 8 tbls butter and creme fraiche til combined.
  • In new double boiler, whisk eggs and 2/3 c sugar.
  • Stir in juice for 3 min.
  • Add zest and creme mix.
  • Stir 3 min.
  • Pour into pastry.
  • Bake 25-30 min til golden brown

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