La recette d'Irit. : Lemon Tart

(Vue sur le site


Candied Zest:
1 cup lemon zest, julienned
1 cup sugar
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature
1/2 cup sugar
1 large egg, beaten
1/4 teaspoon almond extract
1 Tbsp lemon juice
Lemon curd:
1/2 cup (1 stick) unsalted butter
1/4 cup creme fraiche
2 large eggs
3 large egg yolks
3/4 cup fresh lemon juice
3/4 cup sugar
1 1/2 teaspoon lemon zest
Equipment needed:
10-inch tart pan with a removable bottom
Pastry blender or two blunt dinner knives
Double boiler and several metal mixing bowls


Candied Citrus Zest
1 Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain. Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain.
2 Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in the refrigerator). The next day toss the zest with a little more sugar.

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