Lemon tart


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!
3,0293.8/5 for 5 ratings
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Last modified on: September 18th 2019

For 1 tart, you will need:

Change those ingredients for: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 27 min.6 min.1 hour 33 min.
Keeping: 1or 2 days in the fridge, covered with plastic film.
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Step by step recipe


Stage 1 - 5 min.
Lemon tart : Photo of step #1
In a mixing bowl, cut 170 g butter into small pieces and leave at room temperature to soften.

Stage 2 - 5 min.
Lemon tart : Photo of step #2
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).

Stage 3 - 1 hour
Lemon tart : Photo of step #3
Blind bake the tart case made with 300 g Sweetcrust pastry (pâte sablée).

Stage 4 - 3 min.
Lemon tart : Photo of step #4
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
Lemon tart : Photo of step #5
Put the pan on low heat and stir constantly...

Stage 6 - 6 min.
Lemon tart : Photo of step #6
...until the mixture thickens.

Stage 7 - 2 min.
Lemon tart : Photo of step #7
Pour the hot filling mixture through a fine sieve into the bowl with the butter...

Stage 8 - 5 min.
Lemon tart : Photo of step #8
...and push through the sieve with a soft spatula, leaving only the lemon zest, which can be discarded.

Stage 9 - 2 min.
Lemon tart : Photo of step #9
Mix the butter thoroughly into the lemon mixture.

Stage 10 - 2 min.
Lemon tart : Photo of step #10
Finish with a quick blitz from a blender to give a smooth, creamy lemon filling.

Stage 11 - 3 min.
Lemon tart : Photo of step #11
Pour the filling into the tart case while it is still hot. Smooth the top if necessary and refrigerate until serving.

Stage 12
Lemon tart : Photo of step #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
Lemon tart : Photo of step #13
Candy the lemon slices by simmering in 100 g caster sugar with 100 g water for 15 minutes.

Stage 14
Lemon tart : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Pistachio custard tart, Apricot and almond cream tart, Simple maple-syrup tart, Crust for tea, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Gâteau Basque , Tomatoes Provençal, Quick Strawberry Millefeuille, Two-stage beef chuck , ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Cookies, Buckwheat pancakes, Sushi, Chocolate eclairs, Eggs en Cocotte à la Française, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Blackcurrant, vanilla and lime verrine , Pistachio powder or paste, Home-made terrine of foie gras, Profiteroles, ... All

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