Friday, January 20, 2012

Citrus tart

I always thought that the cafeteria versions of this were too sweet. Here is a tangier alternative. By the way, if you can get your hands on Meyer lemons, they are far juicier compared to the common Eureka ones. They are also less sour. I don't know how to prices compare elsewhere, but I got a bag of 8 Meyer lemons for $2.49 here...while the Eureka lemons cost $0.70 apiece.

100g butter
120g flour
2 tbsp sugar
0.25 tsp salt

3 eggs
100g sugar
3 tbsp flour
1 tsp lemon zest
0.5 cup Meyer lemon juice
1 tsp vanilla sugar

Mix the flour with the sugar and salt. Melt the butter and mix into the dry components.

Line a 9 inch bakign dish with parchment paper, the sides included. Crumble the dough into it. Press evenly into the shape. Bake in a preheated 360F oven for 20 minutes.

Meanwhile , juice 3-4 Meyer lemons. Mix the flour, sugar, vanilla sugar and lemon zest.

Add the 3 eggs and stir well. Pour in the lemon juice and mix until homogeneous. Do not whisk vigorously.

Pour onto pre-baked crust. Lower the oven temperature to 320F and bake for another 10-15 minutes, until center is barely set.

Turn off oven and cool for 5 minutes in oven. Serve warm or cold.

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