My French mother-in-law was a huge inspiration in my life, mealtime was taken seriously, everyone had to be at the table and lunches/dinners went on for hours. It was always a great time to share stories from the past and plans for the future. Followed by pineapple slices to help digest what our bellies couldn’t possibly digest alone. So going back to my dear Lionelle, she would prance into the kitchen with her glossy red lipstick, her fire engine red nails, perfectly coiffed blond hair and her trade mark t-shirt adorned with sequence and bling. Her Tarte au Citron had the perfect balance of tart and sweetness. recipe is very easy to prepare and is surely a crowd pleaser.
Note: Start preparing the pie crust before the lemon curd so that the pie crust can has time to cool off .
French Pastry Dough (9 inch)
Preheat oven to 410 F (210 C)
6 tbsp butter, unsalted
1 tbsp vegetable oil
3 tbsp water
1/8 tsp salt
1 cup flour
1- In an oven proof bowl, combine butter, oil, water, sugar and salt.
2- Place the bowl in the oven for about 15 minutes, until the butter is bubbling and starting to brown around the edges of the bowl.
3- Remove the bowl (with care) add the flour all at once and mix well until a ball is formed.
4- Transfer the dough into a 9 inch tart mold (with removable bottom) and spread it with the heel of your hands, bring the dough up to the edges and press with your finger tips. (reserve about a cherry sized amount of dough to patch any holes after crust is cooked)
5- Prick the dough all over with a fork.
6- Bake for 15 minutes or until the dough is golden.
7- Remove from heat and patch in any gaps that formed.
8- Allow the crust to cool before filling.
1 cup freshly squeezed lemon juice
Grated zest from 2 lemons
3/4 cup sugar
3/4 cup butter, room temperature.
4 egg yolk
Preheat oven to 350 F (180 C)
1- In a medium sized pot, heat the lemon, lemon zest, sugar, butter and eggs at medium low heat.
2- Whist until mixture thickens and holds its shape when you lift some up with a whisk and it visibly molds up when dropped), this shouldn’t take more than a few minutes.
3- Pour the warm lemon curd through a mesh strainer into the pie crust (to remove the lemon zest).
4- Smooth the lemon curd until it’s evenly spread.
5- Bake for 5-6 minutes.
6- Allow to cool (I like placing it in the fridge).
I like to grate some lime, add some mint leaves and a few berries to decorate the pie.