Recipes
La Tarte au Citron
A tart without the bother. Fold it square so the cream stays home.
How to make it
- Pour wheat batter and spread it thin.
- Cook it pale and soft on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Smear the lemon curd.
- Dollop the whipped cream.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 6,50 €. At the usual helpings it costs about 1,20 € to make (0,40 € of batter and 0,80 € of fillings), before any discount and less for home-grown fillings. Mastery stamps and the market's charm cards raise the price; see mastery.
The notebook page
The page is missing at first. It turns up the first time you serve this crêpe well. Until then the stub reads:
It smells of lemons and of a dairy. Curd and whipped cream, in a square.
It belongs to the set Les Douceurs, worth 4 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Prescription: lemon curd, whipped cream. A square. Pale and soft."
— Docteur Inès (pale and soft)
What you need
Guests only order it once the shop has Lemon curd (245,00 € at the market) and Whipped cream (100,00 € at the market).