Spring has arrived, blossom abounds and the sun starts to shine with a slow emerging warmth as the days grow longer. The lemon tart or tarte au citron uses the lemons growing in abundance in our gardens. Lemons are rich in vitamin c and great for our immune system and thankfully available all throughout the year.
Lemons are versatile in so many sweet and savoury dishes, used the lemon tart recipe from British chef Margot Henderson's book You're All Invited a book full of delicious recipes that exude simple generosity and hospitality from the heart.
Lemon tarts have been a popular dish since medievel times. "The term 'tart' occurs in the 14th century recipe compilation the Forme of Cury [a cook book], and so does its diminutive 'tartlet'. The relevant recipes are for savoury items containing meat. A mixture of savour and sweet was common in medieval dishes and typical of the elaborate, decorative tarts and pies which were served at banquets. There was, however, a perceptible trend towards sweet tarts. These usually contained egg custard and fruits of various kinds, which could be used to provide the brillant colours of which medieval cooks were fond: red, white, and pale green from fruits; strong green from spinach, which was used in sweet tarts; yellow from egg, with extra colour from saffron; and black from dark-coloured dried fruits. There are many 16th century recipes for coloured tartstuffs'." Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 785)
The recipe is best prepared in advance. It's superb served chilled with a dollop of fresh Inglenook cream and a cup of tea.