Tart de Citron

1. 1

   Roll out your tart crust dough to 2 mm thick.

2. 2

   Press into the tart pans and bake.

3. 3

   (Bake with baking weights at 170C for 15 minutes, take out the weights, and bake for another 5 minutes.)

4. 4

   When baked, brush the bottoms of the inside of the crusts with a beaten egg.

5. 5

   Bake for another 3 minutes.

6. 6

   Heat the lemon juice, sugar, and butter in a pot until the butter and sugar dissolves.

7. 7

   Put the gelatin in ice water.

8. 8

   In a bowl, beat the egg with a whisk.

9. 9

   Mix in the mixture from Step 3 a little at a time.

10. 10

    Once it is all mixed together, return the mixture to the pot.

11. 11

    Turn the heat to medium-low and mix well with a spatula.

12. 12

    When the mixture has thickened, turn off the heat.

13. 13

    Add the gelatin.

14. 14

    Strain the lemon curd into a bowl.

15. 15

    Place the bowl in ice water.

16. 16

    Mix with a spatula until it cools completely.

17. 17

    Once cooled, pour into the tart crusts and chill in the refrigerator.

18. 18

    I topped with chopped pistachio.

19. 19

    It's stuffed full of lemon curd.

* Per serving · 4 servings · Values may vary.

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