Food & Wine
Citron tart
There’s nothing better than the sweet and sour taste of a lemon tart, which is why we’ve shared the secret recipe to a superb tart au citron.
Ingredients:
- 185g Arrowroot biscuits, processed to fine crumbs
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 90g melted butter
Lemon curd
- 3 lemons
- 4 eggs
- 1 cup caster sugar
- 125g butter chopped
Method:
- Grease a 2cm-deep, 24cm (base) loose-based round pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of prepared pan and refrigerate.
- To make the lemon curd, finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter.
- Pour lemon curd into chilled tart case. Cover with plastic wrap and refrigerate overnight. Dust with icing sugar and serve.
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