Tarte Au Citron From Girardet

A simple but delicious cake recipe:

Dough: unfortunately you have to make a larger mass of it, because you can not divide 1 egg … But keeps a few days in the refrigerator, is even easier to prepare after 1 or possibly 2 days in the refrigerator (rips less easily when rolling out). Take out of the refrigerator at least 1 hour before.

Stir flour, sugar and salt together, add butter in pieces and stir with the dough choppers until everything together looks like a coarse semolina.

Add egg and egg yolk and mix only until the dough is homogeneous (as little as possible, otherwise the dough will be hard !!).

Leave to rest in the refrigerator for a few hours before use (so that the dough does not contract during baking), remove from the refrigerator at least one hour before further processing.

Note: the dough is difficult to prepare because very “fragile” ! Then the “Tarte au citron” itself:

Preheat the stove to 250 °C.

Roll out the dough and line the buttered and floured pan with it (it’s best to lay it out on a paper and turn it out: you must not roll out this dough directly into the pan, otherwise it will “stick” to the pan after baking, despite the butter and flour!)

Blind bake for about half an hour at 250 °C. Attention: cover the bottom with a double aluminum foil, which is pulled up to the edges of the mold. Watch very well towards the end: this dough tends to burn, of course exceptional at the fo

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