1 | In a mixing bowl, cut 170 g butter into small pieces and leave at room temperature to soften. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-4.webp) |
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). | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-5.webp) |
3 | Blind bake the tart case made with 300 g Sweetcrust pastry (pâte sablée). | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-3.webp) |
4 | Take the pan containing the sugar and lemon zest. Add 150 g Egg, the juice of both lemons and mix with a whisk. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-6.webp) |
5 | Put the pan on low heat and stir constantly... | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-7.webp) |
6 | ...until the mixture thickens. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-8.webp) |
7 | Pour the hot filling mixture through a fine sieve into the bowl with the butter... | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-9.webp) |
8 | ...and push through the sieve with a soft spatula, leaving only the lemon zest, which can be discarded. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-10.webp) |
9 | Mix the butter thoroughly into the lemon mixture. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-11.webp) |
10 | Finish with a quick blitz from a blender to give a smooth, creamy lemon filling. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-12.webp) |
11 | Pour the filling into the tart case while it is still hot. Smooth the top if necessary and refrigerate until serving. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-13.webp) |
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). | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-14.webp) |
13 | Candy the lemon slices by simmering in 100 g caster sugar with 100 g water for 15 minutes. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-15.webp) |
14 | Arrange the lemon slices around the top of the tart. | ![Lemon tart : etape 25 Lemon tart : etape 25](/images/recettes/desserts/tartes/1029-0.webp) |
Using the same basic idea, you can make this tart with other citrus fruit: lime, grapefruit, orange, etc.