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!
45 K 3.7/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: September 18th 2019
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 30 min.
Cooking: 6 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
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.
Lemon tart
In a mixing bowl, cut 170 g butter into small pieces and leave at room temperature to soften.

Stage 2 - 5 min.
Lemon tart
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
Blind bake the tart case made with 300 g sweetcrust pastry (pâte sablée).

Stage 4 - 3 min.
Lemon tart
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
Put the pan on low heat and stir constantly...

Stage 6 - 6 min.
Lemon tart
...until the mixture thickens.

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

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

Stage 9 - 2 min.
Lemon tart
Mix the butter thoroughly into the lemon mixture.

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

Stage 11 - 3 min.
Lemon tart
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
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
Candy the lemon slices by simmering in 100 g caster sugar with 100 g water for 15 minutes.

Stage 14
Lemon tart
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 recipe290 RDI=110 %1,810 RDI=170 %1,300 RDI=200 %19,930 RDI=1,000 %83,450 RDI: 1,000 %
Per 100 g30 RDI=10 %180 RDI=20 %130 RDI=20 %1,990 RDI=100 %8,350 RDI: 100 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
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)
Other recipes you may also like
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11th 2011309 K4 2 hours 60 min.
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018413 K4.8 7 min.
Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi
This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).
April 29th 2012102 K 15 45 min.
Gratin slices with spinach
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
March 20th 201396 K4.1 1 hour 35 min.
Amaretti
Amaretti
Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
May 31th 201571 K4.5 1 hour 3 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 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.

Back to top of page