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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!

6,1703.8/5 for 5 ratings

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Last modified on: September 18^th 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

Change those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 27 min.	6 min.	1 hour 33 min.

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

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...

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).

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,925 Kcal or 16,433 Kj	44 gr	373 gr	255 gr
196 %	17 %	35 %	39 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
327 Kcal or 1,369 Kj	4 gr	31 gr	21 gr
16 %	1 %	3 %	3 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,925 Kcal or 16,433 Kj	44 gr	373 gr	255 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?

For 1 tart : 4.19 €

Note : These prices are only approximate

Change currency:

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: Chocolate tart, Blackberry and almond fondant tart, How to roll out pastry for a tart, Cherry and pistachio tarts, Simple maple-syrup tart, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Sausage buckwheat pancakes, Beurre d'escargot, Cabbage julienne with ham, French custard tart, Harvest Gratin, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Leek and artichoke tart à la piémontaise, Grapefruit moelleux, Sweet pastry, Breton galettes (pancakes), Quiche Bretonne, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Chocolate eclairs, Santiago Cake, Sweetcrust pastry (pâte sablée), Doughnuts, ... All

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