Tarte au Citron
One of the joys of living on Hornby is sharing a meal with friends, and this lemon tart is one of my favourites for serving this time of year.
100g ground almonds
1 cup flour
3 T. sugar
6 T chilled butter
2 T. ice cold water
2/3 cup fresh lemon juice
1/2 cup sugar
3 T. crème fraiche/sour cream
4 large eggs
Combine ground almonds, flour, salt, and sugar. Cut in butter as for pastry. Add cold water and form a ball. Make into a disc and chill one hour.
Roll dough to 12 inch round and put in tart pan with removable bottom. Make sides thicker than bottom. Pierce all over with a fork and bake at 375 degrees for 30 minutes or until brown. Cool on rack. Maintain oven temperature.
For filling, whisk lemon juice and sugar, blend in crème fraiche, then whisk in eggs one at a time until well blended. Pour into crust. I find it easiest to put the crust on the oven rack and pour filling directly in there…saves spilling as you transfer from counter to oven.
Bake about 35 minutes covering top if browning too fast.
Cool, then refrigerate about 2 hours. Garnish with lemon slices.