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Growing up, I never really had lemon meringue pie or lemon curd. It’s ironic because I was born and raised in California, which is home to many, many lemon trees. It’s a shame I didn’t enjoy delicious lemon desserts like this French lemon tart until my first trip to Paris.
Because une tarte au citron is a very, very beautiful thing.
There are a few different ways to make a lemon tart. Some are made with a custard-like batter that’s poured into a pre-baked tart shell and baked in the oven, while others are filled with lemon curd and either placed in the fridge to set or briefly baked. In a way, you could think of this as a lemon curd tart because that’s what this French lemon tart really is.
Getting those neat slices from a tarte au citron can prove to be a tricky thing, which is mostly due to the lemon curd filling. But when you do get it right, it’s heaven.
This lemon filling is deliciously sweet and tangy. I love that this filling has real lemon flavor and isn’t just pure sugar.
for the pâte sucrée (pastry dough)
for full instruction please see : www.monpetitfour.com
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