How to make a homemade Alsatian lemon tart

In Alsace, fromage blanc is a cornerstone of the regional cuisine. It can be found in the famous Bibeleskas, in cakes and in the traditional White Cheese Pie.

Alsatian lemon tart is not based on buttercream or Italian meringue, like the lemon meringue pie, but on a base of fromage blanc, lighter and subtly tangy.

It is a simple and generous recipe for passing down traditions, which blends Alsatian tradition with the freshness of lemon.

 

Ingredients (6 people)

For the dough

  • 1 homemade shortcrust or shortbread pastry

For garnish

  • 200g of well-drained fresh white cheese

  • 2 untreated lemons

  • 50 g of melted butter

  • 170g sugar

  • 2 eggs

  • 1 egg yolk

  • 40 g de noix de coco râpée

For the finishing touch (optional)

  • A few candied zests

  • A little cooking syrup to drizzle over

Prepare in advance

1. Drain the cottage cheese

Place it in a fine-mesh sieve at least one hour before use. This step is essential to prevent the filling from becoming too runny.

2. Prepare the lemons

Finely zest one lemon and cut the zest into thin strips. Grate the zest of the second lemon. Squeeze both lemons: you should obtain approximately 80 to 100 ml of juice.

Blanch the strands for one minute in boiling water. Drain them. Then place them back in a small saucepan with 20g of sugar and a splash of water. Simmer gently until almost all the liquid has evaporated. Set aside.

3. Build the device

In a bowl, whisk the eggs, yolk and sugar until the mixture turns white.
Add the cooled melted butter, drained cottage cheese, lemon juice, grated zest, and coconut. Mix until smooth.

4. Cooking

Preheat the oven to 180 ° C.
Line the mold with the dough. Pour in the mixture.
Bake for 40 to 45 minutes. The surface should be golden brown and the center slightly wobbly.

Let cool before unmolding.

5. Finishing

Gently brush the surface with a little syrup to give it a shine. Decorate with the candied zest when serving.