Simple lemon tart

I find myself lately quite often opening the door of a fast food shop for the lunch break. This is mainly due to the lack of time to cook at home for the lunch as well. Fast food indeed, but not any shop, I chose mainly the ones with organic and fresh food.
One day, after picking a salad or a sandwich, my eyes were falling on a tart, strategically placed near the queue formed before the pay. As you can imagine, I am talking about a lemon tart. That day I picked one piece. The next day, the story repeated. I was a bit frustrated that such a simple tart would cost so much in an organic shop so I said, oooook... my next cooked desert at home would be this one.
So, the lemon tart appeared on my to do list during the weekend.

I baked it and my daughter didn't want to even look at it. Hmmm.... I was confused because she usually doesn't refuse deserts and she likes very much everything that has a sour taste, including raw lemons. Then, I was looking at my tart for a moment thinking that this one would be almost fully mine. The next moment I realized that my daughter didn't know exactly on what she was saying no so I made her taste it. She took a bite, almost forced, like it was the most disgusting food, but when she had it on her tongue she looked at me and she said: "I want the whole slice!". Forget about having my own lemon tart :):):) ...

  • 1 shortcrust pastry (~400g)
  • 4 eggs
  • 100g sugar
  • 2 organic lemons (juice & zest)
  • 20g corn starch
  • 90g butter (melted as liquid)

  1. Stretch the shortcrust pastry on the bottom of a nonstick tart pan. If your pan is not non-stick, use baking paper.
  2. Lay some ceramic balls or lentils on the pastry and bake it for 20 minutes at 200ºC in the oven.
  3. With a mixer, combine the eggs with sugar, then add the juice and the zest of the organic lemons, corn starch and butter.
  4. Continue to bake for 30 minutes, keeping the temperature at 200ºC.
  5. Let it cool and serve it simple or with some whipped cream or meringue.

Recipe inspired from Cuisine des copaines, no 17.


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