Pawaru-Grahmata

№ 33IX. nodaļa

Citronu torte

Lemon and scrambled-egg tart

  • Serves 8
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Zitrohnu torte.

Modernizētslpp. 386–388 · PDF 400–402
8 porcijas

The book gives 10 or 12 eggs to scramble, ½ mārciņa of clarified butter (about 210 g), 6 yolks, 3 or 4 lemons, 4 or 6 rusks and 2 white rolls, with sugar to taste. We use about two fifths.

Method

5 soļi
  1. Beat the 4 eggs and cook them gently in a small pan with the 10 g butter, stirring, until they are set in soft curds but not dry: the book's "thick scrambled egg". Press them through a coarse sieve or colander, or mash very finely with a fork. Leave to cool.
  2. Beat the butter with the yolks until creamy. Beat in the lemon zest and juice, crushed rusks and soaked roll, then sugar to taste: it should taste clearly sweet against the lemon. Stir in the scrambled egg.
  3. Heat the oven to 200 °C (180 °C fan). Roll out two thirds of the pastry and line a 22 cm tart tin. Spread the filling in it. Cut the rest of the pastry into strips, lay them over the top in a lattice and brush them with beaten egg.
  4. Bake for 15 minutes, then turn the oven down to 180 °C (160 °C fan) and bake for 20–25 minutes more, until the pastry is golden and the filling set.
  5. Serve lukewarm or cold.

Notes

What the book says vs. what we added

10 or 12 eggs are scrambled thick in a pan and pressed through a colander; ½ mārciņa of clarified butter is beaten with 6 yolks, the grated peel and juice of 3 or 4 lemons, 4 or 6 crushed rusks, 2 white rolls soaked in milk and enough fine sugar to make it sweet; the scrambled egg goes in, and it is all baked in a puff-pastry case under a lattice of pastry strips. The amounts, glaze, temperatures and times are ours.

Why scrambled egg

the cooked curds give the filling body without flour, so it bakes to a soft, slightly cheesecake-like texture.

Lighter version (the book's "or")

whisk 2 egg whites stiffly and fold them in last. Leave off the lattice and lay small sugar biscuits around the edge instead. Bake gently at 170 °C (150 °C fan) for 35–40 minutes, until risen and set.

Variation 2, lemon-peel tart

pare the peel of 4 unwaxed lemons fairly thickly, soak it for 2 hours in cold water, changing the water twice, then simmer it in fresh water for 30–40 minutes until soft. Chop it very finely or purée it. Boil the juice of the lemons (pips removed) with 250 g sugar until thick and syrupy, about 5 minutes, stir in the peel and leave to cool. Pour into a pastry case, cover with a lattice or a decoratively cut lid and bake at 190 °C (170 °C fan) for 30–35 minutes. The book uses 8 or 10 lemons and "plenty" of sugar; this bitter-sweet filling is close to a marmalade.

Variation 3, lemon slices and almonds

the day before, peel 3 lemons, slice them thinly, remove the pips, sprinkle with 150 g sugar and leave overnight. Next day pour off the juice and boil it until syrupy; simmer the peel in water until soft and cut it finely. In a pastry case, layer 100 g finely ground almonds, a spoonful of syrup, the peel and the lemon slices, and repeat until full. Cover with a decorated lid, brush with egg yolk and bake slowly at 180 °C (160 °C fan) for 40–45 minutes. The book gives no amounts for this version; it is very like an American Shaker lemon pie.

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