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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!

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Last modified on: September 18^th 2019

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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

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long will it take?

Time required for this recipe:

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

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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.

Keeping

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

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
19,931 Kcal or 83,447 Kj	290 gr	1,805 gr	1,302 gr
997 %	111 %	170 %	197 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
1,993 Kcal or 8,344 Kj	29 gr	181 gr	130 gr
100 %	11 %	17 %	20 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
19,931 Kcal or 83,447 Kj	290 gr	1,805 gr	1,302 gr
997 %	111 %	170 %	197 %

% 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).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 1 tart : 4.11 €

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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: Peach and green tea tart, Mini almond-morello tarts, How to roll out pastry for a tart, How to make a good pastry tart case , Flaked almond tart, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Potato Waffles with Smoked Salmon, Cajun pulled pork, Turban of sole with langoustines, Crispy prawn rolls, Lime confectioner's custard (pastry cream), ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Choux pastry (pâte à choux), Cantucci di Prato, Mustard baps, Chocolate almond cookies, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Ciabatta, Strawberry feuilleté, Poaching syrup, Pancake batter, ... All