Just desserts: Tarte au citron and fun tutti frutti semifreddo

Posted on: 22nd Oct 2016 by: Aldo Zilli

This week’s book is called 100 Ways With Eggs and covers a host of egg-based dishes and recipes and how to cook them. I have chosen a classic tarte au citron and a fun tutti frutti semifreddo for you this week – enjoy and get cracking!

Tarte au citron

100g butter, softened

100g caster sugar

1 vanilla pod

Finely grated zest of 1 lemon

2 eggs, lightly beaten

250g plain flour

Icing sugar, to dust

For the filling:

9 eggs

400g caster sugar

Juice and grated zest of 5 lemons

275ml double cream




(plus chilling time)


To make the shortcrust pastry beat the butter and sugar together in a stand mixer or in a bowl with an electric handheld whisk until pale – about 5 minutes. Split the vanilla pod lengthways using a small, sharp knife and scrape the seeds out into the creamed butter mixture. 

Add the lemon zest and beat again to incorporate. With the whisk running, gradually add the eggs, mixing until fully incorporated. Gently mix in the flour but do not over-work the dough. Bring the dough together into a ball with your hands, wrap in clingfilm and refrigerate for at least 2 hours, but overnight if possible.

Preheat the oven to 180°C/356°F/Gas Mark 4. Take the pastry out of the fridge and roll it out on a lightly floured surface to a rough circle at about 25cm in diameter.

Loosely wrap the pastry around the rolling pin and transfer it to a prepared tart pan. Unravel the pastry into the pan. Gently coax the pastry neatly into the curves and angles of the pan, press lightly into the sides and cut off any excess with a small, sharp knife.

Lay a sheet of baking parchment over the pan and fill with baking beans. Put on a baking sheet and bake in the preheated oven for 10-15 minutes.

Lower the oven temperature to 160°C/320°F/Gas Mark 3. Remove the paper and beans from the tart pan and return the tart case to the oven for 5-10 minutes. Remove from the oven.

Lower the temperature to 130°C/266°F/Gas Mark ½. For the filling, put the eggs and sugar in a mixing bowl and whisk with a balloon whisk just to combine. Whisk in the lemon juice and zest. Finally, stir in the cream. Pour the mixture into a jug.

Put the tart case back into the oven, as far forward as you can without the pan falling off the oven shelf. Pour the filling slowly into the tart case. Push the tart further into the oven, close the door and bake for 30-40 minutes or until it just starts to set in the centre but still wobbles.

It will continue to cook when it is out of the oven. Allow to cool, then remove from the pan. Dust with icing sugar to serve.



3 eggs, plus 2 egg yolks

100g caster sugar

500ml double cream

3 tbsp candied citrus fruit, finely chopped

Cookies, to serve




Combine the eggs, plus the yolks and sugar in a heatproof bowl and set over a saucepan of simmering water. Whisk the mixture with an electric handheld whisk on high speed for about 5 minutes, until it turns into pale yellow ribbons and has thickened. Turn off the heat and place the bowl with the egg mixture over a bowl of iced water to cool.

Pour the cream into a large bowl and beat until thick and soft peaks form. Fold the cooled egg mixture through the cream until thoroughly incorporated. Fold in the candied citrus fruit and pour into a clean bowl. Cover with clingfilm and freeze until firm. 

Scoop and serve with cookies.