Top this citrussy sponge with lemon icing and candied peel. Butter a deep, loose-bottomed, 18cm cake lemon icing and line the base with baking parchment. Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour.
Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
Will keep in an airtight container for up to four days, or in the freezer for up to a month. When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler.
Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Curated cheese, delivered straight to your door. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. It has a pastry shell with a lemon flavored filling. Usually recipes include blind-baking before adding the custard.
Sometimes the tart is dusted with icing sugar prior to serving. Alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case. A dessert very similar to the lemon tart is the lemon pie, usually served for dessert, made with a crust usually made of shortcrust pastry and lemon custard filling. BBC – Food – Recipes : Tarte au citron”. This dessert-related article is a stub. You can help Wikipedia by expanding it.