Mary Berry teaches you how to make the filling for a tarte au citron.
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you will need the zest of four unwaxed lemons and 150 ml of lemon juice for the filling break 5 eggs into a bowl and whisk together with 225 grams of caster sugar if you use granulated sugar you would get speckles on top of the tart whisk until it becomes smooth then add the zest and lemon juice and mix again until they're well combined finally add 125 ml of double cream it's time to check on the pastry case that's it right I can you see that's got a gentle brown on the outside yeah and then just lift it out and you notice how it doesn't stick and you can see now that most of it the pricking has filled up the holes yeah it looks under done in the middle and therefore that has to go back in the oven for 10 to 12 minutes until it dries out you're gonna take that to its full bake before it goes back in again with the fat absolutely the full bake because you remember when we were judging and we've got to think about a soggy bottom you've got to get that awesome at the pastry really really dry the pastry needs another 10 to 15 minutes until it is completely dried out when the pastry case is fully baked allow it to cool to finish off the top transfer the filling to a jug and give it a quick stir to check the lemon zest is well mixed in now most people I expect would tour that into their walk to the oven and with a not very steady hand it might go over the side and get between the pastry and the tin so if you put that on the oven shelf in the oven now yep and then you just gently pour that in and as a matter of interest that was exactly a pint so that's ready to bake yes ready it's in the oven and the oven is set over cook it and it might have bubbles in it which would be make it tough net and if you overcook it a crack will form and to know when it's done and we'll have a look at it it should have a wobble in the middle ate the tart at 160 centigrade or 140 fan for about 35 minutes