Recipe notes by Raymond Blanc
In 19th century France, the lemon tart was so revered that it was served to the king as a symbol of wealth and goodness. It is relatively simple to make and so worth it for the zesty lemon tang and creamy custard – a delicious sweet and sour experience that cannot fail to delight your guests.
You could prepare double the quantity of pastry and freeze half for another dessert if you wish.
About this recipe
This Raymond Blanc’s Lemon Tart recipe is adapted from Raymond Blanc’s cookbook Simple French Cookery which is available to buy on Amazon. Raymond Blanc is the Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.
Discover more at raymondblanc.com.
About Kitchen Secrets
In the simple-to-follow recipes, Raymond describes the basic techniques required to create traditional French food at home. Step-by-step instructions and photography accompany every stage, from starters and soups, fish, meat and vegetable dishes, through to a selection of irresistible desserts.