Tarte au citron

It happens once in a while that I buy too many lemons, because usually I have no idea what I am going to cook from my long list and because I can hardly resist their smell. Luckily, it happened again! I wanted to prepare a nice lemon sorbet, but the weather turned really cold and rainy so I decided rather to bake something. I picked Pierre Hermé's tarte au citron. If you haven't tried it already and you are a lemon fan, well then this is a must! I am already longing for it again and how great it is that I still have two portions of pate sucrée in my freezer!


Ingredients:
500 g flour
4 pinches of salt
300 g diced butter (room temperature)
1/2 vanilla pod
190 g powder sugar
60 g ground almond
2 eggs

Sieve flour, add salt and butter cubes and with the help of your fingers mix it so that it is like crumbled. Mix powder sugar with vanilla and add to the flour mix. Add eggs and knead a dough, but do not overknead! Leave it for 4 hours in the fridge. (this recipe is enough for 3 26-28 cm cake form) Blind bake pastry.

5 lemons
240 g powder sugar
4 eggs
160 ml lemon juice
300 g diced butter (room temperature)

Mix the zest of the lemons with powder sugar and whisk in eggs, after add lemon juice. Cook it over steam until it thickens (82-83°C). Let it cool down to 60°C and mix in butter. Cool cream and fill the pastry. Chill for 2-3 hours.