Tartelette au citron à ma façon

This is a classic of French cuisine. This week I wanted to prepare something that was simple yet tasty. The thing about Tarte au Citron, (or the small version, tartalette) is to find just the right balance between the lemon acidity and the delicate sweetness of the pastry. It seems easy, but believe me, things can go wrong quite fast if you don't pay attention at certain details. 

Tarte au Citron is supposed to be originated in the city of Menton, in France, which has held a festival called Fête du Citron since 1930. Lemon has been the emblem of this city since it arrived from China through the Arabs. Et voilà, c'est ça la histoire!

Now, let's get started, I am sure you will really enjoy it. It can be prepared one or two days ahead, it's perfect for a dinner party. If you don't have much time to make your own pastry, there is no problem. Just buy it and that will be fine. Tartalette au Citron is great with coffee, just try it. It's a happy combination of flavours, you will be surprised.

Prep: 1 hour
Cooking: 40 minutes
Yield: 4

Pastry:
250 g plain flour
50 g icing sugar
50 g ground almonds
160 g unsalted butter
2 egg yolks

For the lemon filling:
4 lemons
zest of 1 lemon
4 eggs
160 g caster sugar
80 g unsalted butter

Preparing the pastry:

Cut the butter in small cubes and heat gently until  it's melted. Put this melted butter in a bow with sugar and 2 egg yolks. Add the flour and the ground almonds, then, gently mix everything.

When this mixture becomes smooth, if needed, add 1 or 2 tablespoons water, then you can wrap it in cling film and leave it in the fridge for 1 hour.

Next step, Preheat the oven to 200C/400F/Gas 6. Grease the tart tins with butter. Dust the base of the tins with flour. Then, get the pastry and start working on it. Cut small circles and put it gently inside the tins. Slightily prick the borders with a fork. Now, you should get the tart tins and put it in the oven to cook for 20 minutes until they get a golden colour. But before that, you should learn this trick: put some beans or rice inside the tins and cover it with aluminium foil.

After 20 minutes take the tart tins outside oven, then lift out the foil and beans. Set aside to cool while you make the lemon filling. Reduce the oven temperature to 170C/325F/Gas 3. 

Preparing the lemon filling:

For the filling, break the eggs into a large bowl and whisk together with sugar and lemon juice. 

Pour the mixture into a saucepan and add the butter. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat.

Fill the tart tins with warm lemon cream. Drizzle lemon zest on top of each little tart tin and bake it for about 20 minutes. Allow to set at room temperature. Once it has cooled completely, put it in the fridge.