Lemon tart


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)
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Last modified on: September 18th 2019
For 3 tarts, you will need:

Change these quantities to make:
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.
Lemon tart
In a mixing bowl, cut 510 g butter into small pieces and leave at room temperature to soften.

Stage 2 - 5 min.
Lemon tart
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
Lemon tart
Blind bake the tart case made with 900 g sweetcrust pastry (pâte sablée).

Stage 4 - 3 min.
Lemon tart
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
Lemon tart
Put the pan on low heat and stir constantly...

Stage 6 - 6 min.
Lemon tart
...until the mixture thickens.

Stage 7 - 2 min.
Lemon tart
Pour the hot filling mixture through a fine sieve into the bowl with the butter...

Stage 8 - 5 min.
Lemon tart
...and push through the sieve with a soft spatula, leaving only the lemon zest, which can be discarded.

Stage 9 - 2 min.
Lemon tart
Mix the butter thoroughly into the lemon mixture.

Stage 10 - 2 min.
Lemon tart
Finish with a quick blitz from a blender to give a smooth, creamy lemon filling.

Stage 11 - 3 min.
Lemon tart
Pour the filling into the tart case while it is still hot. Smooth the top if necessary and refrigerate until serving.

Stage 12
Lemon tart
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
Lemon tart
Candy the lemon slices by simmering in 300 g caster sugar with 300 g water for 15 minutes.

Stage 14
Lemon tart
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 recipe870 RDI=330 %5,420 RDI=510 %3,900 RDI=590 %59,790 RDI=2,990 %250,350 RDI: 2,990 %
Per 100 g30 RDI=10 %180 RDI=20 %130 RDI=20 %1,990 RDI=100 %8,350 RDI: 100 %
Per tart290 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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