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
Last modified on: September 18th 2019
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 - 7 4 slices lemon (optional)
- 8 100 g caster sugar (optional)
- 9
100 g water (optional) - Total weight: 1,200 grams
How long does it take?
Time required for this recipe:
Keeping: 1or 2 days in the fridge, covered with plastic film.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 1 tart : 4.19 €
Source
Home made.More recipes?
This recipe uses (among others) | 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 |
| Butter: 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 |
| Egg: 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 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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