I am a fan of food that is easy to prepare. However, it is a myth that it has to come in a box, frozen concentrate, or pre-washed to be convenient. After my wife, Brenda, suggested we get a box mix for lemon bars, I decided to resurrect this Betty Crocker recipe and present it as an up town dessert, Tarte Au Citron. It is disarmingly simple and sublimely delicious. One word of warning, do not substitute. You cannot get these results with anything other than real butter, fresh lemons, and real eggs. So take a few minutes to prepare this pretty dish, serve up a small slice and toss some fresh berries on top to satisfy the healthy food police. They will never suspect how lazy and decadent it really is.
TARTE AU CITRON
For the Crust
- 1 cup all purpose flour
- ¼ cup powdered sugar
- 1 stick (1 cup, 8 oz) butter cut into small cubes
For the Filling
- 2 eggs
- ¾ cup sugar
- Juice & zest of one lemon
- ½ tsp baking powder
- ¼ tsp salt
- Preheat oven to 350 F.
- Sift flour & powdered sugar together and cut in butter until mixture is crumbly. You should be able to see flakes of butter in the mixture.
- Press mixture into a buttered eight inch tart pan. If mixture is too dry add a little lemon juice to the mixture.
- Bake on middle rack for 20 minutes.
- Combine remaining ingredients in a mixing bowl and beat until fluffy, about three minutes.
- Pour into hot tart shell and bake on middle rack for 25 to 30 minutes until filling is set.
- Cool completely and remove from tart pan. Garnish with fruit or dress with powdered sugar. Be sure not to use too much powdered sugar.