Is the French lemon tart actually French? | Tarte au citron | French Lemon Tart

[@manuscriptsdontburn]

Great recipe and a great video, I really appreciate that you add the whole historical background. And btw, this mechanical whisk is mind blowing, it's the first time I see such a tool. Greetings to you and your family, I've just started following you on Twitter.

[@BakeAcrossEurope]

Thank you! And yes, it's a handy tool! Thank you for following me on Twitter-I share food history there every day. 😄

[@s3cksy]

Another redditor (and new subscriber) stopping by to say cheers. Love the idea for the channel.

[@BakeAcrossEurope]

Thank you 😊 And thanks for watching!

[@jamesstein5087]

Hello, enjoyed this video. My wife and I are huge fans of lemon and will have to try this recipe. That said I’ve made a lot of lemon curd, I prefer the bain-marie method (double boiler). Just worked better for me. As far as what I would like see, maybe a Pâte à Choux series? Really appreciate your use of the metric system and I’m also a fan of All-Clad. Take care.

[@BakeAcrossEurope]

Thanks for watching! I'll have to try the bain-marie method. I'm sure that would be helpful for preventing curdled eggs. Luckily though, the sieve does strain out curdles if they happen on accident! A pâte à choux series is a great idea! I do have one recipe that has choux pastry. Check out my Polish Karpatka video-I would describe that as almost like a cream puff cake.

[@blackletter2591]

This looks delicious and easy, so thankyou. I guess it can also be the basis for a lemon meringue pie.

[@BakeAcrossEurope]

Yes, absolutely! The recipe leaves you with six leftover egg whites. You could definitely turn those into a meringue topping!

[@DissonantSynth]

Divine! Thanks so much. From reddit.

[@BakeAcrossEurope]

Thanks so much for watching and commenting-I'm glad you enjoyed it!

[@DissonantSynth]

​@@BakeAcrossEurope of course! Thank you for sharing your talent and skill, and for the super high quality videos ☀️ May I make a request?

[@BakeAcrossEurope]

@@DissonantSynth of course!

[@DissonantSynth]

@@BakeAcrossEurope if you have the time and think you'd enjoy it, I have yet to find a perfect authentic German apple strudel (apfelstrudel) recipe. Maybe you could try developing one?

[@BakeAcrossEurope]

@@DissonantSynth that's a great suggestion! I have a lot of cookbooks in German, so I'll see what I can come up with! 😊

[@Bellasie1]

Claiming that lemon tart is not French but English is a bit of a stretch! Lemon curd is English alright, but lemon pie (as shown in the video) is a staple of any bakery in France, yet good luck finding it in England other than in... French bakeries!

[@BakeAcrossEurope]

I did mention that in the video! 😊 I simply was sharing its origins, which are not French. But we call it a tarte au citron because it's a staple in French bakeries now.

[@Mandragara]

Can top be brulee'd?

[@BakeAcrossEurope]

Not really. It will caramelize, but it won't create a crackable surface. The acidity from the lemon prevents this. You'd probably have more success brûlée-ing a lemon flavored custard.

[@soniahazy4880]

🪷🌟🧩🙏🦋🎼🤩🌈💎🛸

[@BakeAcrossEurope]

Thank you for watching!