Individual Tartes Au Citron
ready in 2 h. 20 min.
- For the pastry
- ¾ cup unsalted butter
- 1 large egg yolk
- ½ cup powdered sugar
- 1 Tbsp milk
- 1 ½ cups all-purpose flour
- For the filling
- 4 lemons
- 1 cup superfine caster sugar
- 4 large eggs
- ¾ cup cream (48% fat)
For the pastry: beat the butter until soft and creamy. Beat in the egg yolk, icing sugar and milk until smooth. Add the flour and mix to a dough. Shape into a ball, wrap in cling film and chill for 1 hour.
Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease 6 x 10 cm | 4" tart tins or rings and place on a baking tray.
Divide the dough into 6 equal sized pieces. Roll out each piece to a round about 15cm|6" in diameter. Carefully lower the pastry into the tins, easing it into the sides of the tins. Prick the base with a fork and chill for 30 minutes.
Bake for 15-18 minutes until lightly golden. Cool in the tins for a few minutes, then place the pastry shells on a wire rack to cool completely.
For the filling: finely grate the zest of 3 lemons and squeeze the juice from all 4.
Put the lemon zest and juice in a pan with the sugar and whisk in the eggs. Heat gently, whisking constantly until the mixture has thickened. Do not allow to boil, or the eggs will curdle. Pour into a bowl and allow to cool, stirring occasionally.
Whisk the cream until thick and fold gently into the lemon custard until blended. Spoon into the pastry shells and chill until ready to serve.