|Tarte au citron|
Fortunately husband surprised me yesterday with a new plant: a Meyer Lime (lemon) tree. Guess what, harvest time, the small tree came loaded: 4 lemons were rolling around in the transportation box and 1 was still attached to the tree.
As you may know Meyers are thinner skinned and scented like tangerines, very juicy with a certain sweetness and almost no were to be found outside the USA:
|The tree has to stay inside until it is getting warmer|
First I baked the short cake crust / pie crust:
200 g flour
100 g butter, diced
75 g sugar
pinch of salt
1 egg yolk
Rub ingredients together, form a ball and let sit in the fridge for 30 minutes - I just stored it outside, temperatures are still low at 4+ C.
Roll dough out to a circle a little bit bigger than the tarte mould. Cover bottom of the mould with a circle of baking paper, grease the mould edges and layer the bottom with the dough circle, build a nice rim, cut the edges clean. Pinch the cake dough with a fork, many times..
Layer another baking paper upon the dough and fill in dry beans. Bake for 12 minutes, remove paper layer with beans, bake for another 12 minutes until golden. Lose the cake edges with a knife, let cool down and unmould.
4 lemons, zestes and juice only
100 g butter, cold but cut into cubes
150 g sugar
1 pinch salt
Heat up zestes and juice in a saucepan.
Beat in the butter, cube by cube. Fill cream into the cake crust and let cool for 2 hours minimum. Dust with icing sugar.