Tarte au Citron

Ingredients

• 3 large lemons
• 1 cupwhipping cream
• 3 eggs
• 1% cups sugar

Method

1. 1

   Preheat oven to 300°.

2. 2

   Grate the rinds off the lemons and reserve.

3. 3

   Squeeze the lemons and set the juice aside.

4. 4

   Break the eggs into a small bowl.

5. 5

   Add the sugar and beat until thick and lemon-colored, approximately 5 minutes.

6. 6

   Whip the cream until soft peaks form.

7. 7

   Fold into the egg/sugar mixture.

8. 8

   Add the reserved lemon juice and rind and fold just to blend.

9. 9

   Roll out the Pate Sablé on a pastry board; cut a circle 10 inches in diameter.

10. 10

    Line a 9-inch pie pan with the dough and flute the edges.

11. 11

    Pour the lemon filling into the pie dough and bake in preheated oven for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 54. The excerpt below is the record exactly as published.

TARTE AU CITRON 3 largelemons 1 cupwhipping cream 3 eggs PATE SABLE 1% cups sugar

Cook this with the app: pantry check, scaling, and the assistant.