Culinary Corner 
juillet 15, 2024
Tarte au Citron (lemon tart)
The Parkland Dining Experience
At Parkland, every detail has been considered to help you live your best life in retirement. Our culinary team takes pride in what they do and get to know each resident personally.
Ingredients
1 pastry shell (650g)
4 lemons
9 eggs
375g caster sugar
300ml 35% cream
Icing sugar to serve at the end.
Method
The pastry base: Preheat the oven to 325◦F.
Cut a circle of grease proof paper in the bottom of the pastry shell, fill it with dried beans and bake in the preheated oven for 10 minutes.
Remove from the oven, take out the beans and paper and keep the pastry shell at room temperature. Lower the oven temperature to300◦F.
The lemons: Wash, grate the zest and squeeze the lemons, reserving the zest and juice together. The eggs: Break them into a bowl, add sugar and beat lightly with a wire whisk until the mixture is smooth and well blended.
The cream: Pour the cream onto the egg mixture and mix very lightly with a wire whisk. Stir in the lemon juice and zest, and then pour the filling onto the pastry case.
Cooking: Place immediately in the preheated oven and bake for 40 minutes. If the top of the tart becomes too brown before the end of the cooking time, cover with foil.
Cool completely and enjoy.
