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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!

49 K 3.7/5 (6 reviews)

1 hour 35 min. difficulté

Easy

4.15 €

3 tarts

9 Ingredients

Last modified on: September 18^th 2019

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For 3 tarts, you will need:

1 900 g sweetcrust pastry (pâte sablée)
2 510 g butter
3 330 g caster sugar
4 30 g vanilla sugar
5 6 lemons
6 450 g egg ( How to... )
7 12 slices lemon (optional)
8 300 g caster sugar (optional)
9 300 g water (optional)
Total weight: 3,000 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 30 min.

Cooking: 6 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

If you start now, at 4:00, you will finish around : 6:35.Change start time

To finish around 7pm, you'll need to have started before: 18:00.Change end time

Step by step recipe

Stage 1 - 5 min.

In a mixing bowl, cut 510 g butter into small pieces and leave at room temperature to soften.

Stage 2 - 5 min.

Pour 330 g caster sugar and 30 g vanilla sugar into a medium-sized saucepan, then zest 6 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 900 g sweetcrust pastry (pâte sablée).

Stage 4 - 3 min.

Take the pan containing the sugar and lemon zest. Add 450 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 300 g caster sugar with 300 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	870 RDI=330 %	5,420 RDI=510 %	3,900 RDI=590 %	59,790 RDI=2,990 %	250,350 RDI: 2,990 %
Per 100 g	30 RDI=10 %	180 RDI=20 %	130 RDI=20 %	1,990 RDI=100 %	8,350 RDI: 100 %
Per tart	290 RDI=110 %	1,810 RDI=170 %	1,300 RDI=200 %	19,930 RDI=1,000 %	83,450 RDI: 1,000 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

How much will it cost?

For 3 tarts : 12.35 €
Per 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)

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