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!
47 K 3.7/5 (6 reviews)
1 hour 35 min.
Easy
1 tart
9 IngredientsLast modified on: September 18th 2019
For 1 tart, you will need:
- 1
300 ml sweetcrust pastry (pâte sablée) - 2
175 ml butter - 3
110 ml caster sugar - 4
10 ml vanilla sugar - 5
2 lemons - 6
150 ml egg - 7 4 slices lemon (optional)
- 8 100 ml caster sugar (optional)
- 9
100 ml water (optional)
Change measures:
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 175 ml butter into small pieces and leave at room temperature to soften.
Stage 2 - 5 min.
Pour 110 ml caster sugar and 10 ml 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 ml sweetcrust pastry (pâte sablée).
Stage 4 - 3 min.
Take the pan containing the sugar and lemon zest. Add 150 ml 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 ml caster sugar with 100 ml 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: Tatin apple diplomat tart, Apple amandine tarts from Brélès, Cottage cheese tart, Flaked almond tart, Strawberry tart, ... See them all 43
Butter
Like these other recipes: Potatoes with prawns, Nanou's apple and almond cake, Sorrel omelette, Creamy polenta with green asparagus, Coconut tuiles, ... See them all 470
Egg
Like these other recipes: Arizona cupcakes, Italian toast, Shortcrust pastry (pâte brisée), Paté en croute (terrine in a pie crust), Oatmeal cake, ... See them all 236
Caster sugar
Like these other recipes: Pistachio panna cotta with custard, Galette Charentaise, Autumn apple and plum crumble pie, Quince jelly, Soft chocolate-orange cake, ... See them all 360
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