In search of a dose of tangy summer sweetness? This lemon tart is sure to hit the spot. Lemons are native to Menton, France – just down the coast from Nice – and are the star of one of the recipes featured in our July/August 2023 issue of the magazine: the “South of France Special”.
Cuisine from Nice is a beautiful blend of Provençal, Italian and Mediterranean flavors. This combination from the city’s surrounding cultures results in a unique collection of specialities. For this edition, our friend Franck Schmitt returns to provide a sampling of five classic niçoise recipes to savor the essence of summer in the south of France.
In order to see inside all the flavors of Nice like ratatouille, tomates farcies and pan bagnat, you’ll have to subscribe to the magazine. If you have the magazine, you’ll find the recipes starting on page 71. If you haven’t subscribed yet, see below to get a taste of what you’re missing… Bon appétit!
- 1 ready-to-use shortcrust pastry
- 3 unwaxed lemons from Menton
- 1 unwaxed lime
- 3 eggs
- 2/3 cup (150 g) of granulated sugar
- 2 tbsp (30 g) of butter
- 1 lemon for decoration
- A pinch of salt
Preheat the oven to 355°F (180°C).
Spread the shortcrust pastry in a pie pan. Prick the bottom all over with a fork to prevent bubbling. Bake for 15 minutes. Watch halfway through the cooking time: if the pastry rises, prick it again.
Remove the pie shell from the oven and let it cool.
Grate the zest of the Menton lemons, then squeeze the juice. Pour the juice and zest into a bowl. Add the sugar, a pinch of salt, the eggs, and whisk it all together.
Pour the mixture into a saucepan and heat, stirring without boiling, until you obtain a custard consistency. Add the butter in pieces and continue to beat off the heat.
Spread the lemon curd on the bottom of the pie and let it cool.
Decorate with slices of the remaining lemon.
Photos & recipes by Franck Schmitt