Candlemas: Tarte au Citron (Metric Measurements)

Joyeux printemps!

Beannachtaí an Imbolc daoibh!

Happy Spring!

To celebrate the turn of the season, have a bright and zingy tarte au citron!

Across many cultures, the first days of February are celebrated as the start of Spring. In France, there is Le Chandeleur, or Candlemas in English; in Ireland and Scotland, there is Imbolc, which is a pagan spring celebration. Nowadays, February the 1st in Ireland is St Brigid's Day.

Both Candlemas and Imbolc are celebrated using the colours of red, orange, and yellow and circular shapes, as both festivals are celebrations of the sun. So, what better than this delicious French confection that is yellow, round, and features the lovely springtime flavour of lemon.

 

This took a few attempts to get right, but eventually I found that the same ratio of liquid to egg as a traditional quiche works wonders. Whatever ratio of sugar to lemon juice to cream or butter you use, you take the overall weight of the liquid, divide it in two, and that is the weight of the egg you will need.

Mine cracked ever so slightly on cooking because since my oven had a new element installed I still haven't got the hang of it. It runs a little hot now, and I've burnt my fair share of bakes since the new element!

INGREDIMENTS

For one 20 centimetre (8 inch) tarte

One deep blind-baked 20 centimetre (8 inch) pastry case

280 millilitres (10 UK fluid ounces) fresh lemon juice, about 4 big lemons

1 rounded tablespoon lemon zest, about 2 big lemons

140 grammes (5 ounces) unsalted butter

140 grammes (5 ounces) caster sugar

280 grammes (10 ounces) whole egg, about 5 large or 6 small eggs

Salt, to taste

METHOD

• Preheat the oven to 150C (300F). Put the eggs into a large mixing bowl and whisk well to break them up.
• In a saucepan, cook the lemon juice, sugar, and butter until it just comes to the boiling point.
• Using a large balloon whisk, very slowly ladle in the hot lemon mixture while whisking constantly, so the eggs don't scramble.
• Once the whole mix is incorporated, return it to the saucepan and heat very very gently until it begins to thicken slightly (about 60C, if you have a thermometer).
• Pour the custard through a sieve into the blind-baked pastry case, tapping well to release any air bubbles. Bake on the centre shelf for 10 to 15 minutes, or until the surface to dry and set, and there is a jelly-like wiggle under the surface. If you bake it for too long, the surface will crack, but it'll taste just fine.
• Allow to cool to room temperature before chilling in the fridge for at least 4 hours before serving. Serve with cream or crème anglaise.