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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!

38K 3.7/5 based on 6 reviews

Last modified on: September 18^th 2019

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For 2 tarts, you will need:

1 600 ml Sweetcrust pastry (pâte sablée)
2 351 ml butter
3 220 ml caster sugar
4 20 ml Vanilla sugar
5 4 lemons
6 300 ml Egg
7 8 slices lemon (optional)
8 200 ml caster sugar (optional)
9 200 ml water (optional)

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

Change measures: Metric

Metric weight Metric volumes

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 351 ml butter into small pieces and leave at room temperature to soften.

Stage 2 - 5 min.

Pour 220 ml caster sugar and 20 ml Vanilla sugar into a medium-sized saucepan, then zest 4 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 600 ml Sweetcrust pastry (pâte sablée).

Stage 4 - 3 min.

Take the pan containing the sugar and lemon zest. Add 300 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 200 ml caster sugar with 200 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
39,863 Kcal or 166,898 Kj	579 gr	3,610 gr	2,603 gr
1,993 %	223 %	341 %	394 %

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 2 tarts : 8.22 €
Per tart : 4.11 €

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: Apricot and almond cream tart, Key Lime Pie for Jeremy, Strawberry tart, Apple amandine tarts from Brélès, How to make tart cases, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Parcels of fish fillet in spinach, The total turnip, Turnip top soup, Beurre blanc sauce, Potatoes with prawns, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Spinach brik parcels, Paris flan filling, Crunchy little pieces of fish, Cheese Soufflé, Escalopes in a sesame crust, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Croissant dough apples, Brioche galette, Grandma Solange's biscuits, Poaching syrup, ... All

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