Tarte Citron

In the high heat of summer, dessert is often limited to frozen novelties.  Bowls of brightly colored sorbet are served alongside elaborate sundaes and chilled dessert soups.  While I love a good frozen confection, I still enjoy a broader menu.  For something different yet still refreshing, why not make a tarte citron your vibrant summer centerpiece?  
Tarte au Citron
Author: Joe the Baker
  • 6 ounces sugar
  • 3 ounces butter
  • Teaspoon vanilla extract
  • Teaspoon salt
  • 2 whole eggs
  • 2 egg yolks
  • 4 ounces citrus juice
  • Pre-baked tart shell
  1. Melt together the butter and sugar in a medium pot.
  2. Remove from heat and add the remaining ingredients in order.
  3. Strain into the prepared tart shell and bake at 250F until the custard completely sets, about 20 minutes.
  4. Allow to cool completely before decorating or storing.
Recipe Notes

Setting this custard all the way is essential for stability in the hot summer months. Whip up some fresh meringue to finish this tart in the classic American fashion, or sprinkle with granular sugar and brûlée for added crunch.

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