http://www.tarteletteblog.com/2009/05/lemon-tartelettes-late-afternoon-by.html
http://www.cookingchanneltv.com/recipes/lemon-and-passion-fruit-tart-recipe/index.html
br p925
9oz ready-made shortcrust pastry
3 lemons
4 eggs
8oz caster sugar
10 fl oz heavy whipping cream
1 tbsp powdered sugar
Method:
Preheat the oven to 325F
Roll out the pastry and line a 10" quiche pan. Dock the pastry with a fork and par-bake for 15 minutes.
Zest and juice the lemons
Put the eggs, sugar, lemon juice and lemon zest in a food processor or blender for 2 minutes.
Add cream and blend for a further 30s
Pour into the prepared pastry case, cook for 45 minutes until set.
Dust with icing sugar.
Payard Lemon Tart:
Tart Shell:
5 oz powdered sugar
8 oz flour
4.5 oz butter (salted)
1 egg
Filling
3 large lemons - zest and juice
3 eggs
4 oz sugar
1.5 oz butter
Method:
Preheat the oven to 325 degrees.
Tart shell:
Sift together the confectioners' sugar, flour, and salt into a bowl.
Place the butter in a food processor and process until smooth, about 15 seconds.
Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix.
Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate for 2 hours.
Roll pastry out to 10 inch pie dish, and par-bake for 12 minutes.
Filling:
Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter.
Cook, whisking constantly, over a double boiler, until the butter is completely melted and the mixture is smooth.
Allow the mixture to cool for 15 minutes.
Place the pre-baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set.
Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart.
Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. Garnish with a few mint leaves.
David Lebovitz
http://www.davidlebovitz.com/tart-au-citron-french-lemon-tart/
85g unsalted butter, cut into pieces
1 tablespoon canola oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
160g flour
Method:
Preheat the oven to 410º F (210º C).
In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
Once the dough is cool enough to handle, pat it into the shell with the heel of your hand, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
(Paule takes a fork and reinforces the dough to the sides, which I didn’t find necessary.)
Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.
I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
Let the shell cool before filling.
1 cup (250 ml) freshly-squeezed lemon juice
grated zest of two lemons, preferably unsprayed
3/4 cup (150 g) sugar
12 tablespoons (170 g) butter, salted or unsalted, cut into cubes
4 large eggs
4 large egg yolks
One pre-baked 9-inch (23 cm) tart shell
Method:
Preheat the oven to 350ºF (180ºC).
In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer nearby.
Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when you lift some of it up with the whisk and it visibly mounds up when dropped back down over the rest of the mixture in the saucepan. It should just take a few minutes.
Pour the warm lemon curd though a strainer into a bowl (or directly into the tart shell), scraping with a rubber spatula to press it through.
Smooth the lemon filling in the prebaked tart shell and pop it in the oven until the curd is just set. It’ll take about 5 to 6 minutes.
Remove from the oven and let cool before slicing and serving.
Mary Berry
http://www.bbc.co.uk/food/recipes/tarte_au_citron_94480
Ingredients (pastry)
175g/6oz plain flour
100g/3½oz cold butter, cut into small cubes
25g/1oz icing sugar
1 free-range egg yolk
1 tbsp cold water
Ingredients (filling)
5 free-range eggs
125ml/4fl oz double cream
225g/8oz caster sugar
4 lemons, juice and zest
icing sugar, for dusting
Method (pastry)
Place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
Grease a 23cm/9in loose-bottomed, fluted tart tin.
Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base.
Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.
Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes.
Preheat the oven to 200C/400F/Gas 6.
Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling.
Method (filling)
Reduce the oven temperature to 170C/325F/Gas 3.
For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined.
Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the center.
Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.
Felicity Cloake
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/22/cook-perfect-tarte-au-citron
For the pastry:
180g flour
90g sugar
90g butter, diced
3 egg yolks and 1 egg white
For the filling:
5 unwaxed lemons
275g caster sugar
4 eggs, beaten
300g unsalted butter
Method:
Put the flour, sugar and a pinch of salt in a food processor and pulse briefly to mix. Add the diced butter and pulse until well combined.
With the motor running, add the egg yolks and continue to mix until it comes together into a dough.
Remove, shape into a disc, wrap in clingfilm and chill for about an hour, until pliable but not sticky to the touch.
Roll out the pastry until about ½cm thick, and use to line a greased 22cm (8-9") fluted tart tin. Refrigerate until firm
Preheat the oven to 190C.
Line the tart casing with greaseproof paper and baking beans, and blind bake for about 15 minutes until golden, then remove the paper and beans and brush the base with egg white.
Put back in the oven for another 8 minutes, then remove and turn off the oven.
To make the filling, finely zest the lemons into a heatproof bowl, add 225g caster sugar and rub together with your fingers.
Stir in the eggs and the juice of 3½ lemons, and then set the bowl over a pan of simmering water, making sure it doesn't touch the water. Heat, whisking gently but continuously, until it thickens to the texture of lemon curd: this should take about 20 minutes.
Remove from the heat, leaving the pan where it is, and allow to cool for 10 minutes, then stir in the butter and process with a blender until smooth. Scoop into the tart case, smooth the top and allow to cool completely.