Bichon au citron

Bichon au citron is a traditional French dessert, known for its unique combination of sweet and tangy flavors. The dessert is made from a base of sweet pastry, filled with a lemon cream, and topped with a meringue. The name "Bichon au citron" translates to "lemon puppy" in English, a playful nod to the dessert's fluffy meringue topping that resembles a Bichon Frise's curly fur.

Ingredients

The main ingredients of Bichon au citron include pastry dough, lemon juice and zest, sugar, eggs, and butter. The lemon cream filling is typically made by combining lemon juice and zest with sugar, eggs, and butter, then cooking the mixture until it thickens. The meringue topping is made from whipped egg whites and sugar.

Preparation

To prepare Bichon au citron, the pastry dough is first rolled out and used to line a tart tin. The lemon cream filling is then poured into the pastry shell and baked until set. Once the tart is cool, the meringue topping is piped onto the tart and lightly browned under a grill or with a blowtorch.

Variations

While the traditional Bichon au citron is made with a lemon cream filling, variations of the dessert may use other citrus fruits such as orange or grapefruit. Some versions may also include additional flavorings such as vanilla or almond extract in the pastry dough.

Serving

Bichon au citron is typically served chilled, often with a dusting of powdered sugar on top. It is a popular dessert in France, particularly in the summer months when lemons are in season.

See also

• List of French desserts
• Lemon tart
• Meringue

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  Bichon au citron