Lemon tart
Lemon tart (tarte au citron) is one of France's great classic desserts, though there are many different versions. This is more or less the classic version, with sweetcrust pastry and a creamy filling that uses both lemon zest and juice for a deliciously tart tart!
36K 6 3.7
Last modified on: September 18th 2019
Keywords for this recipe:For 1 tart, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
170 g butter - 3
110 g caster sugar - 4
10 g Vanilla sugar - 5
2 lemons - 6
150 g egg ( How to... ) - 7 4 slices lemon (optional)
- 8 100 g caster sugar (optional)
- 9
100 g water (optional) - Total weight: 1,000 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 27 min. | 6 min. | 1 hour 33 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
In a mixing bowl, cut 170 g butter into small pieces and leave at room temperature to soften.
Stage 2 - 5 min.
Pour 110 g caster sugar and 10 g Vanilla sugar into a medium-sized saucepan, then zest 2 lemons over.
Mix in with a whisk, cover and leave the sugar to absorb all the flavour of the lemon zest (this can be prepared the day before and left overnight in the fridge, which is even better).
Mix in with a whisk, cover and leave the sugar to absorb all the flavour of the lemon zest (this can be prepared the day before and left overnight in the fridge, which is even better).
Stage 3 - 1 hour
Blind bake the tart case made with 300 g Sweetcrust pastry (pâte sablée).
Stage 4 - 3 min.
Take the pan containing the sugar and lemon zest. Add 150 g egg, the juice of both lemons and mix with a whisk.
Stage 5
Put the pan on low heat and stir constantly...
Stage 6 - 6 min.
...until the mixture thickens.
Stage 7 - 2 min.
Pour the hot filling mixture through a fine sieve into the bowl with the butter...
Stage 8 - 5 min.
...and push through the sieve with a soft spatula, leaving only the lemon zest, which can be discarded.
Stage 9 - 2 min.
Mix the butter thoroughly into the lemon mixture.
Stage 10 - 2 min.
Finish with a quick blitz from a blender to give a smooth, creamy lemon filling.
Stage 11 - 3 min.
Pour the filling into the tart case while it is still hot. Smooth the top if necessary and refrigerate until serving.
Stage 12
If you would like to add a touch of decoration, cut 3 or 4 slices of lemon (a mandolin is the ideal tool for this).
Stage 13
Candy the lemon slices by simmering in 100 g caster sugar with 100 g water for 15 minutes.
Stage 14
Arrange the lemon slices around the top of the tart.
Remarks
Using the same basic idea, you can make this tart with other citrus fruit: lime, grapefruit, orange, etc.
Keeping
1or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,099 Kcal or 17,162 Kj | 47 gr | 388 gr | 267 gr |
| 152 % | 13 % | 27 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 410 Kcal or 1,717 Kj | 5 gr | 39 gr | 27 gr |
| 15 % | 1 % | 3 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,099 Kcal or 17,162 Kj | 47 gr | 388 gr | 267 gr |
| 152 % | 13 % | 27 % | 30 % |
How much will it cost?
- For 1 tart : 4.11 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Lemon and lime custard tart, Parisian-style chocolate custard tart, Hazelnut and chocolate biscuits, Peach and green tea tart, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Panettone, Apple custard tart, Plain cake, Pretzels, Provençal colombier for Pentecost, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, Kouign-amann brioche, Scrambled eggs (Oeufs brouillés), Rabbit terrine, Provençal remoulade sauce, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Pizza dough, Pears and caramelised walnut samosas , Crème caramel, Fruit crémeux, ... All |
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.330K5 50 min. July 30th 2021
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.193K4.1 1 hour 55 min. February 21th 2011
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .311K4.8 1 hour 12 min. October 13th 2010
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.168K4.6 28 min. August 15th 2010
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.137K4.8 2 hours 35 min. December 5th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.