Lemon Tart
From the garden to the French pâtisserie
Some recipes begin with a trip to the supermarket. This one begins in my own backyard.
With a lemon tree practically throwing fruit at me, a classic French tarte au citron was always going to make the A to Oui list.
Buttery pastry, gloriously sharp lemon filling and a little taste of French pâtisserie, courtesy of the garden. What's not to love?
The French have a wonderful way of taking a handful of simple ingredients and turning them into something rather special. Tarte au citron is a perfect example: a crisp, sweet pastry shell filled with smooth, tangy lemon custard. No towering swirls of meringue needed here. Just sunshine-yellow filling, a little sweetness and plenty of zing.
Of course, making pastry has its own little adventures. Shrinking sides, pastry that refuses to behave and the temptation to keep opening the oven door are all part of the fun. But when that first slice comes out clean and the filling catches the light, it's worth every minute.
And when the lemons come from your own garden? Even better.
