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!
45 K 3.7/5 (6 reviews)
1 hour 35 min.
Easy
1 tart
9 IngredientsLast 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 ( How to... ) - 7 4 slices lemon (optional)
- 8 100 g caster sugar (optional)
- 9
100 g water (optional) - Total weight: 1,000 grams
Change measures:
Times for this recipe
Preparation: 1 hour 30 min.
Cooking: 6 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: 1or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 1,810 RDI=170 % | 1,300 RDI=200 % | 19,930 RDI=1,000 % | 83,450 RDI: 1,000 % |
| Per 100 g | 30 RDI=10 % | 180 RDI=20 % | 130 RDI=20 % | 1,990 RDI=100 % | 8,350 RDI: 100 % |
How much will it cost?
- For 1 tart : 4.15 €
Change currency: 
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: How to roll out pastry for a tart, Hazelnut and chocolate biscuits, Exotic fruit tart, Pear tart with almond cream, Pear, grapefruit and pistachio tart, ... See them all 43
Butter
Like these other recipes: Ramekins of duchess potatoes, Broccoli salad with chervil-lemon mayonnaise, Corsican tarts, Spicy roast cauliflower gratin, Fillet of salmon meunière, ... See them all 463
Egg
Like these other recipes: Shortcrust pastry (pâte brisée), Leek and artichoke tart à la piémontaise, Oat shortbread biscuits, Eggs en Cocotte à la Française, Génoise (Genoa sponge), ... See them all 234
Caster sugar
Like these other recipes: Chocolate sauce, Fraisier (French strawberry cake), Almond tuiles, Apple Strudel, Panettone, ... See them all 357
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011327 K 14 40 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011138 K 24.1 3 min.
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.March 18th 2013294 K3.8 2 hours
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.February 21th 2011370 K5 25 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.April 8th 2023226 K4 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a 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.