Samstag, 6. April 2013

Tarte au citron

It is saturday and I had to bake my cake for the coffee table.

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
I simply had to use the lemons for a lemony cake and what could be more lemony than a tarte au citron, here we are:

The tarte

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.

Next filling:
4 lemons, zestes and juice only
4 eggs
100 g butter, cold but cut into cubes
150 g sugar
1 pinch salt

Heat up zestes and juice in a saucepan.

heavenly scent

Whisk the eggs, sugar and salt until fluffy and creamy. Add the hot lemon juice little by little and keep up the beating. Fill egg cream in the saucepan, set on medium heat first, keep beating until somewhat warmer but not bubbly hot, lower heat to medium low and keep whisking the cream until it gets thicker. Check thickness by dipping in the back of a wooden spoon, blow on the cream skin,  it schould build a rse and stay rose shaped. The cream is done:

Beat in the butter, cube by cube. Fill cream into the cake crust and let cool for 2 hours minimum. Dust with icing sugar.


Hiroyuki hat gesagt…

Wow, your tart looks so delicious!

I've heard a lot about Meyer lemons, but I've never tasted them!

Fräulein Trude hat gesagt…

Never had Meyer lemons before too, they are really something special.

Sissi hat gesagt…

I had no idea Meyer lemons are grown in Europe too! I have heard so much about them and always wondered how my beloved lemon tart would taste...
I also prepare it with butter, juice and sugar (no cream!), so yours looks particularly tempting.

Fräulein Trude hat gesagt…

Sissi, they are so good but they have to be eaten very shortly after harvest. The interesting thing is that the trees are very small (max. 2m) and can be pruned even smaller. Excellent for growing in a pot and they are some sort of hardy so they can stay outside for a long time during the year.