Pregnancy Friendly Tarte au Citron
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 3 tbsp powdered sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold, cut into ½-inch cubes
- 1 large egg yolk
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp ice water
For the filling
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¾ cup granulated sugar
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 large egg yolksIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 6 tbsp unsalted butter, cut into ½-inch cubes
For serving
- powdered sugar, for dusting (optional)
Instructions
- 1
In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining.
- 2
Stir together the egg yolk and ice water in a small bowl, then drizzle over the flour mixture. Toss with a fork and press the dough together until it just holds when squeezed — it will look shaggy but should not be sticky. If it crumbles apart, add ice water 1 tsp at a time.
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