Tarte au citron & coffee with friends

A welcome ray of sunshine, this delicious, velvet smooth tarte au citron is my go-to recipe for a spontaneous fika. It was made famous by the late Roux brothers, and has been a staple pice in french cuisine ever since it appeared on the menu at Le Gavroche in 1967. From that day onwards, chefs across France have made their own individual variations of this classic in an attempt to personalise it. My father was one of them! Inspired by the sharpness of hand-picked lemons when he was a little boy running around on the cobble stones in the french village of Menton, his version is a bit sharper and zestier, but nonetheless an absolute delight for a fika with friends – which is arguably the best thing there is!

What you need:

Preheat oven 190°C
Juice of 1 and 1/2 lemons
1 good-quality organic/free-range egg
1.5 dl granulated sugar
50 g melted butter
1 sheet ready-made shortcrust pastry roll

My father would probably have a heart attack if he knew I was using ready-made shortcrust pastry roll! So of course, if you have time, you can make your own very easy (all you need is flour, butter and some salt).

Line the tart dish with pastry – spike base all over with a fork. Blind bake for 10 minutes.

Whisk egg and sugar until light and fluffy.

Combine the melted butter and juice of lemons into the egg/sugar mix, whisk until blended.

Pour mixture into tart.

Place tart in the oven and bake for approx 20 minutes (or until tart is golden).

Leave the tarte au citron to cool before serving, and enjoy with a cup of bryggkaffe and some good chat with friends!

Happy Saturday everyone!