This classic lemon tart provides the perfect counterbalance to a rich meal. It is also ideal as a dessert at Easter time, according to food fundi Lynne Dabbs, when indulging in all that chocolate!
This tart is thought to originate in Menton, a small city on the French Riviera near the Italian border famous for both its beautiful gardens and villas, and the citrus groves: oranges, tangerines and lemons. Every February the local inhabitants celebrate the Lemon Festival by decorating the streets with patterns and figures created entirely from thousands of lemons. During the 19th century, Menton, not far from Monaco, and 30 km from Nice, was popular with English tourists due to its mild climate; Robert Louis Stevenson was among the visitors during the winter months, as well as Queen Victoria herself!
The Recipe
Base:
180 g cake flour
275 ml icing sugar
75 g softened butter
Pinch salt
1 egg
1 tablespoon water
Place all the ingredients into a food processor and blend to make a firm dough. Refrigerate for half an hour, roll out, press into a loose-bottomed tin, and bake blind for 20 minutes.
Filling:
2 eggs
Juice and zest of 2 lemons
150 ml cream
100 g castor sugar
Blend the sugar and eggs in the food processor until thick and pale.
Transfer to a bowl and add the juice and zest, and then the cream. Whip lightly.
Pour into the pastry base and bake at 180 C for about 30 minutes. Watch it from about 20 minutes to ensure that the surface doesn’t burn.
Cool, place the loose bottom with the tart onto a plate, and dust with icing sugar. Decorate with fresh raspberries, and serve with cream or ice-cream.
