This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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!
57 K 3.7/5 (6 reviews)
1 hour 35 min.
Easy
4.15 €
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
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: Tarte Jurassienne, Cottage cheese tart, How to roll out pastry for a tart, Chocolate tart, Shortbread apple tart, ... See them all 45
Egg
Like these other recipes: Apple custard tart, Flamiche, Mustard baps, Baked eggs with chicken and spinach, Grated potato cakes, ... See them all 248
Caster sugar
Like these other recipes: Pink Reims biscuits, Little caramelized peach tarts, Brioche Tatin, Little apple and verbena tarts, Baked Alaska, ... See them all 369
Other recipes you may also like
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here. November 6th 201999 K5 10 days 50 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025355 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011373 K4.0 1 hour 15 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011302 K4.7 55 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
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.