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Lemon Crème Brûlée Tart

Lemon Crème Brûlée Tart


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Ingredients

Crust

  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 teaspoons (or more) chilled whipping cream
  • 1 egg white, beaten to blend

Filling

  • 3/4 cup plus 2 tablespoons sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon (packed) finely grated lemon peel

Recipe Preparation

For crust:

  • Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.

  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.

For filling:

  • Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.

  • Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.

  • Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

Recipe by Sarah Patterson Scott,Reviews Section

  1. For the pastry, place the flour, salt and diced butter in a food processor, whizz in short bursts until it looks like fine breadcrumbs, then tip into a mixing bowl (or, in a mixing bowl, rub the flour into the butter with your fingertips). Add about 3 tablespoons cold water and mix with a fork, until it roughly binds together. Tip out and lightly knead into a ball.
  2. On a lightly floured work surface, roll out the pastry to fit a 24cm tart tin. Slip the pastry over the rolling pin and line the tart tin, gently pressing it into the mould. Roll the pin over the top of the tin to cut off the excess pastry. Lightly prick the base with a fork and line with baking paper. Fill with baking beans and chill in the fridge for 30 minutes.
  3. Meanwhile, start the filling. Place the finely grated lemon and orange zest in a bowl. Measure the lemon juice into a jug and add enough orange juice to make up 175ml. Mix into the zest with the eggs and sugar. Lightly whisk, then cover and chill.
  4. Heat the oven to 190°C/fan oven 170°C/mark 5. Bake the pastry base on a baking sheet for 10-15 minutes or until golden. Remove the beans and paper and bake for 10 minutes or until it looks dry.
  5. Strain the tart filling, skim off any froth and gently stir in the double cream. Carefully pour into the hot tart case and return to the oven. Immediately reduce the heat to 150°C/fan oven 130°C/mark 2. Bake for 25-35 minutes, depending on your oven, or until the filling has barely set and has a slight wobble. Remove from the oven and leave to cool in its tin for at least 45 minutes. Remove it from its tin and, once completely cold, serve either plain, lightly dusted in icing sugar or caramelised.

To drink: A late-harvest sweet Riesling or Sauvignon, or a rich Sauternes with good acidity: Berrys' Sauternes 2008, made at Château Doisy-Védrines, £12.75 for 37.5cl, Berry Bros & Rudd (0880-280 2440). Wine recommendations by Joanna Simon.

Photographs: Tara Fisher | Food preparation and styling: Bianca Nice | Table styling: Alexander Breeze


Lemon Crème Brûlée

Lemon creme brulee is one of my favorite desserts. It&rsquos lusciously lemony, with a thick custard and a layer of perfectly bruleed sugar. It&rsquos deliciously impressive, but not nearly as complicated as you might think. Follow my exact instructions below and you&rsquoll get it right on the first time. These delightful little custards need to be topped and bruleed right before you serve them, but the custards themselves can be made in advance and frozen until you need them. Serve on it&rsquos own for a decadent dessert or add strawberries and a glass of champagne for a special anniversary, birthday or even Valentine&rsquos Day.

This post is not sponsored, however you may find affiliate links within the post. If you make a purchase, your price will not change but I may receive a small commission. Thank you for supporting the businesses that support Renee Nicole&rsquos Kitchen.

Creme brulee has always been one of those desserts that has mystified me. It&rsquos the one dessert that can convince me to order dessert at a restaurant, even when I&rsquom full. From the glasslike sugar crust that tastes of roasted marshmallows at the top, all the way through the thick, creamy custard that leaves me scraping the bottom of the dish for more.

Somewhere along the way I convinced myself that creme brulee was a dish better left to the professionals. Something that tastes that good couldn&rsquot be easy to make, could it? I&rsquod never even had a homemade version, so I somehow thought it wasn&rsquot possible. Wow, was I wrong!!

My first and second attempt included using the broiler. I learned that some broilers are much hotter than others and this only works with broilers that get really hot. If your broiler doesn&rsquot have a tendency to burn things after 4 minutes or so, you may need a torch. My broiler works just fine for creme brulee, but I was lucky enough to receive a kitchen torch for Christmas. (Thank you Ele, Matty, and Caitlin!)

I can now say that I&rsquove made a few versions of creme brulee, including a spiked egg nog version for my family&rsquos Christmas dinner. The version I&rsquom sharing today is inspired by the lemon tree in my backyard. Our lemon tree is out of control this year. I&rsquove been brainstorming ways to use these lemons that doesn&rsquot fully rely on giving them away to friends.

Limoncello, preserved lemons, crystalized lemon peel, lemon juice &ndash which can be frozen for lemonade and popsicles this summer (and spiked with that lemoncello!), lemon poppyseed muffins, and the list goes on. Before we get to all those luscious lemony treats &ndash and we will get to some of them &ndash I want to share this masterpiece: Lemon Creme Brulee.

For Valentine&rsquos Day this year we are going seafood, with Sage Browned Butter Seared Scallop Pasta. It&rsquos deliciously simple dish that is perfect for a romantic dinner for two, but what good is a romantic dinner if it isn&rsquot followed by a special dessert? Lemon Creme Brulee is the perfect compliment. With it&rsquos light, lemony flavor it&rsquos not too rich or heavy, and it&rsquos much easier to prepare than you would ever expect.

You will need:

Amazon carries the same refillable kitchen torch that I received for less than $25, which is well worth it for the accuracy it provides. Don&rsquot forget to order the fuel for it as well.

I&rsquove lightened this lemon creme brulee recipe slightly, by using half & half for part of the creme. If you omit too much of the cream, there isn&rsquot enough fat to create the thick creamy custard texture.

After you have heated the cream make sure you add it to the egg yolks very slowly, while whisking constantly, or you will cook the eggs. Once you get about half of the warm cream into the egg yolk, the mixture should be tempered enough to speed up, but don&rsquot just dump it in.

If your bowl won&rsquot sit still while you whisk with one hand and pour with the other, take a wet a paper towel and place it under your bowl. It should hold it in place right where it needs to be. (This also works for cutting boards that like to slip around.)

I prefer heavy duty aluminum foil for covering these custards as they bake. It helps to lock in the moisture that is created by the steam resulting in quicker, more even cooking. To check if they are done, carefully lift the corner for the foil so that you can see the center of one of the custards then gently shake the rack. If the center of the custard looks like liquid continue to cook them. If the center looks set, but jiggles like gelatine then they should be done.

Make sure to cool them to room temperature before refrigerating for a minimum of 3 hours to cool completely.


This lemon creme brulee also requires the use of real sugar to get the topping just right. The topping should be thick enough to shatter like glass when hit with the back of a spoon, but not be so thick that it cuts your mouth or gets caught in your teeth. There isn&rsquot anything romantic about picking candy out of your teeth after a meal. For a narrow 4 ounce ramekin it takes about a teaspoon and a half of sugar. If you are using a wider ramekin it will need more sugar, so adjust accordingly.

The topping should be fired up just before serving or it will turn soft. If using a broiler, use the back of the spoon to smooth out the sugar and ensure even coverage. You are not in control of where the heat is focused, so even sugar coverage is key. Check them every minute and rotate them as needed to prevent burning.

If using a torch on your lemon creme brulee, I find that getting the sugar perfectly even isn&rsquot as important, but still make sure to cover the entire top with sugar. You can&rsquot just heap it on and expect it to work. If one spot thinner it will melt a bit quicker, but you can move the heat away before actually burning that spot.

Keep the torch moving the entire time it is in contact with the dessert. The entire topping will melt and then burn together to create the finish. If it smells like roasted marshmallows you are doing it right. Here is a video of the torching process (don&rsquot be too harsh, it&rsquos my first video attempt!)

Caution: If using the constant on function of the torch, be sure to turn it off when you put it down. It&rsquos a flame. It will catch things on fire if it comes into contact with them. I always make sure that my fire extinguisher is ready and working whenever I play with fire in the kitchen. (No, I didn&rsquot have to learn this the hard way, and I don&rsquot want you to either.)

This recipe makes 4, 5 ounce lemon creme brulees. When making the recipe for two people, you can cut it in half, or make it all and freeze two of the portions. To freeze, wrap in aluminum foil, then place in a freezer safe zip top bag. They should keep about 3 months in the freezer. When ready to use thaw in the fridge and brulee the tops just prior to serving.

At the end of the day, lemon creme brulee is a dessert. It&rsquos a decadent, luscious, treat that you should enjoy on a special occasion. Creme brulee was not created for your health, but for pure enjoyment of every, single, delicious, bite. Go on, go for the full fat version and enjoy yourself. Afterall, if Valentine&rsquos Day didn&rsquot count as a special occasion, you wouldn&rsquot be re-creating restaurant quality desserts at home to celebrate.

Now PIN this recipe, pop that bottle of champagne, kiss your lover, and fire up that torch!


Valrhona and Measured Indulgence: New Lemon White Chocolate Tart

When most people talk about becoming a pastry chef, it’s usually French pâtisserie they are referring to: puff pastry, buttercream, profiteroles, chocolate ganache. Can you imagine making crème brûlée or pâte sucrée by any other method than the French way? And yet, it’s a French pastry chef who is trying reinvent the classics of French pâtisserie. In July I was invited by Valrhona to attend a special conference on “La Gourmandise Raisonnée”, that promised a modern perspective on making pastries less of a guilty pleasure and more of a measured indulgence.

Valrhona’s trademark feves

The one-afternoon-only event was held in downtown San Francisco and featured some of Valrhona’s chocolate masters from their famed Ecole du Grand Chocolat, including chef Frederic Bau himself, the author of this chocolate reference book. It’s a rare opportunity to meet such a pastry luminary all the way on the west coast, so I said yes straightaway to the invite. Who says no to Valrhona?

The mind behind measured indulgence: Chef Frederic Bau

Chef Bau helped found the Valrhona Ecole du Grand Chocolat in 1989 and is currently the creative director. He admitted that France is quite proud of its pastry tradition, so naturally many pastry chefs there are reluctant to tinker with the classics – after all, when you go to France, you are expecting perfect croissants and éclairs, not some sad watered-down versions. However, Bau is committed to the concept he calls “measured indulgence”. He emphasizes that it’s not about counting calories, or creating diet food, but about cutting away the excess sugar and fat. In a way, his crusade reflects the trend towards simple, ingredient-driven cuisine in the US. As Alice Medrich has noted in her chocolate books, paring out the butter and cream from some of her recipes has brought out the flavor of the chocolate and made the results more refined and intense. Similarly, Bau sees many classic French recipes as a celebrations of excess and indulgence. Is there room to edit them down while preserving their essential nature? He challenged himself to look at some of his favorite desserts with a fresh eye and a minimum of nostalgia.

Chef Bau and Dr. Hanh speaking at the demo

Bau is a French pastry chef at heart, though, so his goal was to achieve the best taste possible “without concession”. Throughout his presentation he emphasized that while he worked with nutritionists, he is not a food scientist so he is not as interested in doing fancy caloric analyses or using food substitutes. To that end he partnered with a medical nutritionist, Dr. Thierry Hanh, to evaluate some popular French desserts and give suggestions on what were some of the most extravagant aspects of their composition, to give Bau a direction of how to reformulate them.

Chocolate panna cotta

We had a tasting of about six desserts to illustrate the Measured Indulgence concept. The first dish was a panna cotta made with Valrhona’s Coeur de Guanaja. Bau’s reworked version contains less cream and sugar, yet retains the silky texture and full chocolate flavor, thanks to the high chocolate, low cocoa butter Coeur de Guanaja. My favorite Valrhona chocolate pearls were sprinkled over the top.

Crème brûlée with hazelnut feuilleté

Next, chef Bau took on another rich and sugary dessert, crème brûlée. He determined that most of the sugar content in the traditional recipe was sprinkled on top of the cream for bruleeing. He eliminated that sugar and substituted hazelnut feuilleté “crisps” on top to imitate the crunch of the torched sugar. This was probably the most different take on a classic dessert that he presented.

Mini-Paris-Brest

A take on that old warhorse, Paris-Brest. Bau explained that this was a difficult dessert to “m.i.”, as all the components were quite rich. His approach here was to replace most of the animal fats (butter, cream) with vegetal fats such as hazelnut oil, which he feels is more healthful. While the original Paris-Brest is a bicycle wheel-inspired ring, here the minimized version is more like a cream puff. The pâte à choux pastry has the butter replaced with hazelnut oil as Bau notes, it’s meant as a base for the filling, so why does it need so much fat? The praline whipped ganache has the amount of cream and eggs reduced, but it’s whipped slowly for a long time to achieve the same luscious density as the original version, thus resulting in the same mouthfeel.

Raspberry baba rhum

This was one of the prettiest desserts at the conference, a raspberry baba rhum. Here Bau replaced some of the sugar in the soaking syrup with apple pectin, reducing the sugar overload. The cake in the photo is hidden beneath a swirl of milk chocolate ganache, and rests in a pool of raspberry and star anise soaking syrup.

Lemon tartlet

When we came to the lemon tart, I was excited since it’s one of my favorite French desserts. Bau also claimed this was one of his favorites, but that Dr. Hanh was horrified when he saw the ingredient list! He asked Bau why there had to be so much butter in the lemon curd, when he wasn’t looking to make buttercream, and he wasn’t even looking for the curd to taste like butter. We’re all used to making lemon curd with a lot of butter to give it that creamy, luscious texture, but Bau took the observations to heart and went back to the drawing board. He realized that using cocoa butter would create a similar mouthfeel, so he substituted white chocolate (which is mostly cocoa butter) into the recipe, and also reduced the amount of eggs. Although it seems almost not a lemon curd recipe, the result, a lemon white chocolate tart, tasted virtually the same. Here, Bau does a rather modern presentation by piping the curd between two shortcrust biscuits and dotting some meringue on top. The result achieves the same pleasing contrast of textures that Bau adores in his lemon tart, but in a much more streamlined format.

Valrhona chocolate mousse

Finally, a little chocolate mousse. It’s interesting that so many of the desserts presented are soft and creamy – usually this is associated with large amounts of cream or eggs to create that luxurious texture. But as Bau explained this mousse was “low everything” – no milk, yolks, and very little sugar. The softness of the mousse was achieved through careful emulsion, and the use of gelatin and apple pectin. If you remember my chocolate mousse experiments (inspired by Bau’s book), it certainly demonstrated that more does not always equal better. Some of the simplest, most streamlined versions of mousse I actually found the tastiest.

Naturally, once I got home I was excited to try out some of Bau’s recipes in my kitchen. Valrhona was kind enough to send me some of their white chocolate, since I mentioned I really wanted to make the lemon white chocolate tart. In essence the technique is the same: combine lemon juice, sugar, and eggs and cook until thickened. However, instead of adding in butter, you pour the curd over the white chocolate. It sets up in the refrigerator just like regular lemon curd. I could taste a slight hint of white chocolate initially Valrhona’s Ivoire couverture does have a mild milky, faintly grassy white chocolate taste. However, it seemed to fade over time as the tart “aged” over a day or so. Be sure to use the best white chocolate you can get for this recipe it’s the cocoa butter in the chocolate that will give the lemon cream its rich mouthfeel, and lower quality brands of white chocolate can contain very little cocoa butter.

I also drizzled some white chocolate over the tops of the tarts, which set up to give them a nice little crunch – that contrast in textures that makes this dessert so pleasurable. Although I’ve rarely turned down a good lemon tart, now I have another reason to indulge just a little more. Thanks Valrhona and chef Bau for such a thought-provoking presentation!

I was invited to attend the Valrhona Measured Indulgence conference and was sent a bag of Ivoire couverture for my use. All opinions in this post are my own.


Lemon Crème Brûlée Tart

When life hands me lemons, I like to make lemonade, lemon loaf, lemon squares, and lemon pies. My favorite thing in the world to make though is this Lemon Crème Brûlée Tart. This has been in my baking repertoire since 2004 when I found it in a Bon Appetit magazine. It’s become a family favorite and my good friend Tracey’s as well. Tracey is a formally trained chef at the Cordon Bleu and Stratford cooking school. She also owns an incredible gourmet food company called Epicuria. This lemon tart impresses her, which makes me puff out my chest a little bit. We all have to have something that we can be proud off in our recipe file. This is mine.

Lemon Crème Brûlée Tart

1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tbsps chilled unsalted butter, cut into 1/2 inch cubes
4 tsps (or more) chilled whipping cream

1 egg white, beaten to blend

3/4 cup plus 2 tbsps sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel

For crust: Combine flour, sugar and salt in processor blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into a ball flatten into disk. Wrap and chill at least 2 hours. Preheat oven to 350F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.

For filling: Whisk 3/4 cup sugar, cream, yolks and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in centre, about 30 minutes. Cool completely, about 1 hour. Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour. Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices if desired. Serve.

Pleasantville note: I don’t put mine under the broiler. I find it’s too easy for it to burn and get away from you. I use my kitchen torch which gives me more control. If you use your broiler, don’t take your eyes off the tart!


Lemon Thyme Crème Brûlée Recipe

Ever since we bought the Oxylaser Blowtorch I’ve been pining for an opportunity to use it. My sister Céline has (at least) as much of a sweet tooth as I do, so I decided to make us Lemon Thyme Crèmes Brûlées for dessert on Saturday.

I found a disturbing number of very different crème brûlée recipes out there, calling for widely discordant oven temp, cooking time and quantities of eggs/cream/sugar. They starred various ingredients for flavor, and I was tempted by several combinations : rosemary and vanilla, cinnamon and orange flower water, as well as a version that included chunks of honey spice cake! As is often the case, I ended up using several recipes for inspiration, choosing the ones I figured should work, and sort of blended several into my own version. For flavor, I decided to use lemon and thyme, which I had on hand and sounded like a promising duet.

And without further ado, my friends, let me share that recipe…

Lemon Thyme Crème Brûlée

– 40 cl whipping cream (use full fat, otherwise the crème will not “take” as well)
– 10 cl milk
– 5 or 6 twigs of fresh thyme
– a teaspoon of lemon zest. I used roasted and ground lemon zest from a jar that I got at a gourmet food store in Paris called Lafayette Gourmet, but you could use fresh and mince it very finely.
– 4 egg yolks
– 80 g sugar
– liberal amounts of cassonade (crystallized brown sugar)

(Serves 4. These have to be prepared the night or the morning before.)

In the oven, I inserted the dripping pan, poured simmering water (a fourth of an inch deep) in it, and preheated the oven to 160°C (350°F).

I brought the whipping cream and milk to a boil (it boiled over of course, I’ll just have to get used to the phenomenon, or pay closer attention), moved the saucepan out of the heat and put in the thyme (from Patricia and Stéphan’s window sill) and lemon zest to infuse for about 15 minutes.

I beat together the egg yolks and the sugar. I strained the cream and milk mixture to get rid of the twigs – but reincorporated some of the zest and thyme leaves – and beat it into the eggs and sugar. I poured the mixture into four shallow crème brûlée ramequins and put them onto the dripping tray in the oven. After about 45 minutes, I took them out (still a little wobbly), left them to cool on the counter, then put them into the fridge.

Right before serving, I sprinkled a nice amount of cassonade evenly on each ramequin. The Blowtorch was fetched and, in a palpably tenser atmosphere, the team was organized : Céline would light the match, Maxence (being the man of the house) would work the torch, and I would – bravely – take pictures. At first the flame kept going out, but once we figured out how the torch worked, boy, did we caramelize the living glucose out of that sugar!

The crème brûlées were delicious. Lemon and thyme work incredibly well, the flavor was very subtle and the sugar layer was caramelized to perfection.

What I will do next time : the cream part was a tad undercooked, so I will try turning off the oven and leaving them in for another 15 minutes to set. I will also try using 30 cl of whipping cream and 20 cl of milk, this should work too and result in a lighter cream. Finally, I will use a little less sugar (maybe 50 g) in the cream, because the sugar crust brings a good deal of sweetness in itself.


Lemon Crème Brûlée Tart - Recipes

My mother completely falls for design, be it in the form of furniture, porcelain, cutlery or architecture, she and the rest of my family are quite obsessed with pleasing the eye. In her house you find far more than one set of plates, she has them in bulk, in all forms, materials and colours used for different occasions and needs. She can talk about miniature porcelain birds and vase collections with such passion that even I (only sometimes) believe I might need an elegant sparrow on my table. We have a lot in common, but here we’re different, I’m a bit more of a minimalist and prefer my home clear and – compared to hers – empty but our minds meet when it comes to handcrafted products. The art of dedicating a lifetime to a material and shaping it with respect to the highest standards of quality is more than just fascinating, it’s admirable.

When my mother came to visit us in Malta this summer we obviously had to hop into the little Mdina Glass shop in the country’s former capital. The glassware manufacturer offers different design series, as bright and colourful as the land they are made in, we loved it! We also spotted a collection that was new to me, textured glass in vibrant shades of green, blue, yellow and red. It was love at first sight when I saw the turquoise coloured bowls and glasses. So I made a decision, I wanted to go back to visit the company’s manufacturing halls. Last week, I had the chance to meet Mark at the Ta’ Qali Crafts village close to the city of Mdina and I had an insight into the beautiful art of making glassware.

Founded in 1968, Mdina Glass is a relatively young family run business. Although the actual craft seems like quite a male domain – there were only men at the 1400°C (2550°F ) oven – production and product development is in the hands of one of the daughters. It’s a story of success built on respect for the artisans who create the fragile products with their hands and mouth. Mdina Glass calls it the freedom of expression that can be found in every single piece – handmade and unique.

Inspired by such vibrancy, the hot oven’s fire and – of course – Malta, the land of the best lemons, I felt like a lemon crème brûlée tart. A smooth but slightly sour filling refined with cardamom and made with lots of citrus juice and zest, eggs and cream sits on a buttery shortcrust. Caramelized lemon slices made it look pretty before my blowtorch turned the sugar sprinkled on top into a thin, blistered crust. Heavenly!

A quick note: to save time, I didn’t prepare a crème brûlée that has to cool for hours, I mixed heavy cream with crème fraîche and eggs and baked the filling right on top of the pastry instead.

Lemon Crème Brûlée Tart

It’s easiest to bake the tart in a loose-bottom tart pan. You will need a blowtorch for the topping.

For a 23cm / 9″ tart pan you need

flour 200g / 1 1/2 cups
granulated sugar 65g / 1/3 cup
a pinch of salt
butter, cold, 110g / 4 ounces
organic egg yolks 2

organic eggs 2
organic egg yolks 2
heavy cream 100ml / 1/3 cup and 2 tablespoons
crème fraîche or sour cream 3 tablespoons
granulated sugar 100g / 1/2 cup
a pinch of salt
a pinch of cardamom
freshly squeezed lemon juice 3 tablespoons
lemon zest 2 1/2 tablespoons

small organic lemon, very thinly sliced
granulated sugar 4 tablespoons plus a few spoonfuls for the burnt topping
water 4 tablespoons

For the pastry, combine the flour with the sugar and salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and rub the butter into the flour until combined. Add the egg yolks and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a thick disc, wrap in cling film and put in the freezer for 12 minutes.

Set the oven to 200°C / 390°F (top/ bottom heat).

Roll the dough out between cling film and line the tart pan with the flat pastry. Prick with a fork and bake in the oven for 10 minutes or until golden and crisp. Take the pan out of the oven and set aside.

Turn the oven down to 180°C / 355°F and prepare the filling.

In a large bowl, mix the eggs, egg yolks, heavy cream, crème fraîche, sugar, salt and cardamom with an electric mixer until fluffy. Stir in the lemon juice and zest and continue mixing until well combined. Place the tart pan with the pre-baked pastry back into the oven and pour the lemon filling on top. Bake for about 25 minutes or until just set.

Prepare the caramelized lemon sliced while the tart is in the oven. In a wide pan, bring the sliced lemon, sugar and water to the boil and cook until soft and golden brown. This can take 6-10 minutes depending on the thickness of the lemon and the temperature, mind that it doesn’t burn. Pull the pan off the heat and arrange the caramelized fruit on top of the tart. Sprinkle with 1-3 tablespoons of sugar (depending on the desired sweetness) and brown the top gently with a blowtorch.


19 Healthy Citrus Recipes To Boost The Immune System

Citrus Fruits like lemon, orange, grapefruit that good for our health, protect against any kind of infection. These are some healthy citrus recipes to boost the immune system and get lots of nutrients like protein, fiber, and vitamins, especially Vitamin C.

Winter is citrus season. Fresh Citrus Fruits comes at the best during the winter months. They add a nice and refreshing flavor to any kind of recipe any time of the year and give a healthy dose of vitamin C.

Mainly we are going sick and feel so bad because of the cold. And sometimes we are suffering from a fever. To get out of these germs and cold our body needs protein, vitamins, and lots of nutrients. We take healthy foods at that time. These lemon, orange, grapefruit-like citrus fruits help to become healthy ad protect our body again.

Also, citrus fruits are good to take and cover the body from any kind of germs, an infection like bacteria, virus, etc. You can eat citrus fruits directly by the juice or add in the recipes below.

We know citrus fruits always help our body and immune system. But what kind of citrus fruits we are talking about? These are some fruits that you can find from December to April. – – Orange – Lemon – Lime – Grapefruits – other hybrids and varieties

What are the benefits you can get from Citrus Fruits:

Like other fruits, citrus fruits are very nutritious, an excellent source of vitamin C, with minerals and plant compounds that help our health strong from any infection. These are also a good source of fiber. They are low in calories, also have anti-inflammatory and antioxidant effects. They could help to protect from cancer risk, kidney stones, and blood pressure. They have lots of nutrients that boost health and protect our brain too!

How to make or use Citrus fruits at home?

There are many dishes that you adding citrus fruits for the flavor that create a delicious and healthy dish, because citrus fruits have lots of good compound and nutrients, adding them that good for health. To make any dishes, peeling the skin off, and there are 3 ways you will prepare or use these fruits in your recipe. 1st take the fruits but check, the fruits have to good in condition (means not riper or decompose condition). Pick the ones that are defect-free and feel heavy for their size. Depending on how you want to use them. By Juicing Process -For juicing, basically squeeze the fruit and use strainer to remove the juice. Zesting Process – If your recipe requires that to need the zest of the fruit, then you remove the zest from the fruit. This process mainly requires flavor in the recipe. Additionally, if you don’t take the juice now, then you can store it at room temperature.

Here a few healthy citrus recipes for Vitamin C and help to keep strong your immune system –


  1. Preheat oven to 300°F.
  2. Arrange 8 ramekins in a large baking dish or roasting pan.
  3. In saucepan combine heavy cream, sugar, lemon zest, and salt. Bring to a simmer.
  4. Meanwhile, in a large bowl whisk egg yolks together until smooth and uniform in color.
  5. Slowly whisk about 1 cup of cream mixture into yolks until combined. Repeat with 1 more cup of cream. Add rest of cream, and mix until smooth and well blended.
  6. Mix in vanilla and lemon extract.
  7. Strain cream mixture through a fine mesh strainer into a large bowl. Discard any solids in strainer.
  8. Divide mixture evenly into 8 ramekins. Set baking dish in center of your oven.
  9. Pour boiling water into dish, about 2/3rd of way up ramekins while being careful not to get any water in cream mixture.
  10. Bake for 30-35 minutes, depending on size and depth of your ramekins. Centers should just barely be set, almost like Jello. A thermometer should read 180°F.
  11. Remove from oven and transfer ramekins to a wire rack to cool for 2 hours. Cover and set in a refrigerator until cold, 4-6 hours.
  12. To serve, sprinkle about 1 1/2 teaspoons of sugar over custard. Rotate to evenly distribute sugar. Ignite torch and caramelize sugar.
  13. Re-chill for 20-30 minutes before serving.

Recipe developed for Dixie Crystals by Erin Sellin @Dinners, Dishes & Desserts.


To Make Lemon Curd

Place the lemon zest, juice, sugar and 60 g of the butter into a saucepan and heat gently over low heat until the sugar and butter have melted.

Place the egg yolks in a clean glass bowl and slowly pour in the lemon mixture, whisking continuously to prevent the eggs from curdling.

Place the glass bowl over a saucepan of simmering water and cook gently, while continuing to stir, for 12–15 minutes or until the lemon curd is thick enough to coat the back of a wooden spoon.

Remove the bowl from the heat and whisk in the remaining butter. Spoon a little (about a tablespoon) of the lemon curd into four individual ramekins. Set aside to cool.

To Make the Crème Brûlée

Preheat the oven to 130 °C.

In a large saucepan, bring the cream to a simmer but do not boil. Remove from the heat and set aside.

Beat the egg yolks, vanilla and castor sugar together until creamy and pale in colour.

Pour the hot cream mixture over the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and stir over low heat for 5–10 minutes or until the mixture thickens slightly and coats the back of the spoon.

Pour the mixture into the ramekins and place in a bain-marie (water bath). Bake in the oven for about 15 minutes or until the custard has just set. (It should still wobble when shaken.) Remove from the oven and refrigerate for a couple of hours or until completely cooled and set.

When ready to serve, sprinkle the top of each crème brûlée with a thin layer of castor sugar and caramelise using a blowtorch. Serve immediately.



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