Here what you need. Although it is in French. But the photo will give an idea. Any way you refer to the list of supplies.
Today I am making a quick version of lemon tarte. I usually I do my own crust and use vanilla pod. But today I am in a hurry. I have guests coming in few hours.
Separate your eggs. Use only the yolks. But please do not throw away the egg whites....
You can scramble the egg whites and add them to salads. You can freeze them to do meringue or quiche. refrigerate them covered with a towel. 1day later they will b perfect for macaroons
Prepare your mould. Best is the removable bottom moulds
Put a parchment paper. I use the packaging one.
Put your pebbles before baking. Otherwise the Crust will rise in the middle. I go through these tedious details just in case a beginner is trying to use the recipie
Put your crust in the Oven. It is preheated on convection bake or just on bake if you don't have a convection oven. Cook for 10 mins. In the meantime start whisking the egg yolks
6 egg yolks 140 grms. i freeze the egg whites to do meringues. Or i refrigerate them covered with a towel. In 2 days they will be perfect to do macaroons.
Add the the 2 envelopes; they make 20 grms of sugar with vanilla extract...exceptional shortcut. Otherwise use normal sugar and a tsp of vanilla extract
Add over the yolks. AND, Immediately start your mixer. Never add sugar to eggs and let it stand . Sugar will cook the eggs and the result is not the same
Start your mixer on medium then high
While the mixer is working. And on a very low fire, You stir the 120 grams of butter and 100 grams of sugar untill sugar melts
Add the lemon rind
After 10 mins this is what they should look like. Light yellow color and doubled the volume.
10 mins; time to take out the tart crust. It will be almost cooked but not golden
Take out the pebbles and cook it for further 5-7 mins untill golden. Mine would look Dark or burnt like. color of the dough made with whole wheat flour. Organic products are not always glamourous
Put the eggs over the butter sugar mixture. It should not b very hot. Otherwise you will b making omelette.
You start on high heat for 1 min then go on medium adding the lemon juice bit by bit. Or most of it and keep turning untill it is thick. I
It looks done
It is cooked when the custard, on a back of a spoon, leave a line when wiped with the finger. You take it out off the fire and keep turning untill you can touch the casserole with your hands 5 mins...
Take out the crust all golden and pour your custard while the crust is very hot. This makes the custard spread evenly. Give it a shake to even out the cream leave to cool. You have your lemon tart
Lemon tart - tarte au citron that has lemon haha