I love fruity deserts, particularly lemon ones. This lemon tart, or as you may prefer to call it, tarte au citron, is the perfect end to any heavy meal. I loosely follow baking genius, Mary Berry’s recipe.
Ingredients for pastry
- 175g plain flour
- 100g cold butter
- 25g icing sugar
- 1 egg yolk
- 1tsp orange or apple juice
Ingredients for lemon filling
- 5 eggs
- 125ml double cream
- 225g caster sugar
- Juice and zest of 4 lemons
- Tbsp lemon curd (optional)
- Icing sugar for dusting
- To make the food processor either rub the flour, butter and icing sugar until it looks like breadcrumbs or use a food processor, then add the yolk and juice (you can use water instead of juice)
- Knead your pastry and leave it to chill for 15 minutes in the fridge in clingfilm or foil
- Grease your tart tray and roll the pastry out, dust the surface with flour
- Put your pastry into the dish, cover with greaseproof paper and put baking beads on top, blind bake at 180 degrees 15-20 minutes
- Once the pastry has cooled, remove the baking beads and greaseproof paper and begin making your filling. If you are feeling lazy you can buy Jus-Rol shortcrust pastry
- For the filling, whisk the eggs, add the sugar, then the lemon zest and juice, add the double cream and lemon curd if you are using it. Mix and add to your pastry, it may seem runny, but it will set
- Bake for 30-35 minutes at 170 degrees, the tart should like firm but with a slight wobble in the middle
- Allow to cool, then refrigerate. Add an icing sugar dusting before serving
Enjoy! I served mine with lemon cream and raspberries.
For my twenty something birthday last year, we went all out and booked a table at the oldest restaurant in London, Rules. Expectations were high, having passed the place many times and always looking enviously through the windows at the seemingly very rich people inside.
Entering through the butler opened door revealed grand decor akin to the kind of thing you might see in a period drama stately home. We were seated quickly as booking over a month in advance only got us a two hour window to eat, which shows how popular it is.
First course was a Game Broth. Essentially a stock base intermingled with root vegetables, greens and bits of wild animals. It was totally divine and I can’t quite imagine how they managed to eek out such flavours from such seemingly simplistic ingredients.
Second course was a meat pudding which I ordered having found out that Oysters were off the menu that day because of a national issue at the time, a shame given that Oysters are what Rules are famous for historically.
The meat pudding was as traditional as they come, offering up a classical suet case with sumptuous red meats inside coupled with rich gravy poured all over. Even the bed of cabbage was seasoned to perfection making the whole meal a mouthwatering renaissance of a bygone age.
By this time, there was plenty of food in our bellies, but who could pass up the chance to try this absolutely scrumptious portion of home made lemon meringue pie? I am not one for deserts, but I can safely say that this is the best lemon meringue pie I think I have ever eaten. The picture also does not quite do justice to the sheer size of this thing!
So there you have it, a stellar recommendation from us for this age old establishment and some quite fantastic snaps of some of the best quality food I have ever eaten in London.