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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!
52 K 3.7/5 (6 reviews)
1 hour 35 min.
Easy
3 tarts
9 IngredientsLast modified on: September 18th 2019
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 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 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).
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 % |
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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Citrus tart, Mini almond-morello tarts, Blackcurrant and chestnut verrines, Pear and chocolate tart with a hint of mint, ... See them all 43
Butter
Like these other recipes: Purée of Jerusalem artichokes with foie gras, Lambé salad, Antoinette's caramelized apple cake, Leek and egg frichti, Chicken Brussels pie, ... See them all 476
Egg
Like these other recipes: Chestnut moelleux, How to prepare egg glaze, Gâteau Breton (Brittany butter cake), Flamiche, X-Files cookies, ... See them all 238
Caster sugar
Like these other recipes: Old style brioche, Fresh mint ice-cream, Caramelized apple and walnut cake, Lemon and grated apple tart, Biscuit de Savoie sponge cake, ... See them all 360
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