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French Food Friday...Tarte au citron meringuée

recipe and photo from here
Bonjour mes belles,
This post is a bit later than usual as we were working late last night. The weather is warming up here so I thought that a nice light dessert was in order.....

Tarte au citron meringuée


  • 1   citron jaune
  • 40 g de farine de blé
  • 50 cl de lait
  • 4 œufs
  • 1 pâte brisée
  • 75 g de sucre en poudre

Préchauffez le four à 200°C (th.7). Foncez un moule à tarte avec la pâte brisée. Faites-la cuire à blanc pendant 15 à 20 minutes à 180°C.(th.6)
Lavez très soigneusement le citron et prélevez-en les zestes. Faites bouillir le lait parfumé avec les zestes.
Mélangez la farine, le sucre semoule et les jaunes d'œufs dans un saladier.
Une fois tiédi, versez le lait parfumé au citron dans le saladier.
Ajoutez encore le jus d'un citron.
Versez ce flan sur la pâte à demi-cuite. Faites cuire à four moyen (160°C -th.5) pendant 20 minutes.
Réalisez une meringue italienne. À l'aide d'une poche à douille, décorez la tarte de cette préparation.
Passez au grill (270°C - th.9) pendant 2 minutes. La meringue doit prendre une couleur légèrement dorée


1 lemon
40 g of  flour
 500 mls of milk
4 eggs
1 pastry
75 g of powdered sugar


Preheat oven to 200 ° C (th.7). Line  a pie dish with the pastry. Cook it until it turns  white, this takes 15 to 20 minutes at 180 ° C (gas mark 6)

Wash  the lemon thoroughly and zest the lemon. Boil the milk flavored with zest.

Mix flour, granulated sugar and egg yolks in a bowl.

Once warm, pour the lemon-scented milk in the bowl.

Now add the juice of a lemon.

Pour the custard in the pastry lined tin. Bake in a moderate oven (160 ° C-th.5) for 20 minutes.

Make an Italian meringue. Using a pastry bag, decorate the pie with this mixture.

Place under the grill (270 ° C - th.9) for 2 minutes. The meringue should be a light golden color.

bon appetit à tous, Leeann x


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1/2 cup honey
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2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

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