Ma recette de la tarte citron (façon Cédric Grolet) !

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

In a bowl, combine all-purpose flour, powdered sugar, and salt.

Cut in unsalted butter until the mixture resembles coarse crumbs.

Press the mixture into a tart pan to form the crust.

Prick the crust with a fork and bake for 15-20 minutes until lightly golden.

In another bowl, whisk together egg yolks, whole eggs, and granulated sugar until pale.

Add fresh lemon juice, lemon zest, and vanilla extract, mixing well.

Slowly whisk in olive oil until fully incorporated.

In a separate bowl, whip heavy cream until soft peaks form.

Gently fold the whipped cream into the lemon mixture until combined.

Pour the filling into the baked tart crust.

Bake for 25-30 minutes until the filling is set but slightly jiggly in the center.

Remove from the oven and let cool to room temperature.

Chill in the refrigerator for at least 2 hours before serving.

Dust with powdered sugar before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens