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!
11,0803.7/5 for 6 ratings
Grade this recipe:

Last modified on: September 18th 2019

For 1 tart, you will need:

Change these quantities to make: 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.
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?
Work this out...

Keeping:

1or 2 days in the fridge, covered with plastic film.

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

Whole recipe
Energetic valueProteins CarbohydratesFats
3,925 Kcal or 16,433 Kj44 gr373 gr255 gr
196 %17 %35 %39 %
Per 100 g
Energetic valueProteins CarbohydratesFats
327 Kcal or 1,369 Kj4 gr31 gr21 gr
16 %1 %3 %3 %
Per tart
Energetic valueProteins CarbohydratesFats
3,925 Kcal or 16,433 Kj44 gr373 gr255 gr
196 %17 %35 %39 %
% 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?

Change currency:

Note : These prices are only approximate.

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: Lemon Tart / Meringue Pie, Tarte Jurassienne, Apricot and almond cream tart, Rhubarb tart, Citrus tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Eggs "en cocotte" with spinach, Colcannon, Cannelés, Buckwheat almond biscuits, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Crab Cakes, Chocolate and matcha tea biscuits, Koulibiak in pie dish, Toffee apple upside-down cake, Spinach fritters, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Apple custard tart, Citrus crunch, Almond macaroon cake, Tarte Normande, ... All

Other recipes you may also like

Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
73,7494.0/5 for 20 ratings 1 hour 11 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
87,4854/5 for 8 ratings 2 hours 30 min.
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
62,8294.2/5 for 20 ratings 37 min.
Finger biscuits
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.
105,8375/5 for 1 ratings 1 hour
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
289,676 303.8/5 for 38 ratings 36 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-09-27)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page