tart au citron
A few weeks ago I wrote about my brother and his love for lemon meringue pie in general and my Mum’s well missed version in particular. And while I was, I guess you could say, pleasantly surprised at how well the LMP turned out, what I didn’t share with you all was how impressed I was with my backup dessert.
As you can imagine I was a little nervous relying on living up to Mum’s high lemon meringue pie standards, particularly when my gorgeous brother was going to be tasting. And even more especially when we were having a belated birthday dinner at the farm in Dom’s honour. So rather than have all that pressure of getting the LMP to perform, I decided to call for reinforcements in the form of a backup tart.
So just in time for Bastille Day, I give you my version of the lovely Rose Carrarini’s lemon tart or tart au citron. All the way from her Parisian kitchens, home to Rose Bakery, a place I’m just dying to visit when next I find myself in the city of lights. The thing that makes Rose’s tart special is that there are two fillings, the first a lemony eggy almost baked custard topped with a rich yet punchy layer of lemon curd, something that I’m sure my Mum, a big big fan of all things citrussy would have approvedâ€¦. all good things.
tart au citron
best dessert I ever had was a lemon tart. There is nothing finer than a fabulous lemon tart, I bet your mum’s having a slice in heaven right now!
hey im glad that someone else bought rose’s cookbook. the neon green cover is eye catching, but most fab are the gorgeous photos, the stories on those glossy thick pages <:
That looks as perfect an example of tarte au citron as I’ve seen. Superb.
How interesting – a two layered tart. I’ve got the book but never noticed the recipe.
I really, really want to make this but did I just count 15 eggs? Will have to wait for an “occasion”
My count was 17 eggs – definately a special occasion dessert. Thank goodness I have my own girls (hens).