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!
36K 6 3.7
Last modified on: September 18th 2019
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 27 min. | 6 min. | 1 hour 33 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 12,297 Kcal or 51,485 Kj | 140 gr | 1,163 gr | 800 gr |
| 615 % | 54 % | 110 % | 121 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 410 Kcal or 1,717 Kj | 5 gr | 39 gr | 27 gr |
| 20 % | 2 % | 4 % | 4 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,099 Kcal or 17,162 Kj | 47 gr | 388 gr | 267 gr |
| 205 % | 18 % | 37 % | 40 % |
How much will it cost?
- For 3 tarts : 12.33 €
- Per tart : 4.11 €
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: Tarte Bourdaloue, Plum tart "En passant par la Lorraine", Simple maple-syrup tart, Plum tart, Strawberry tart, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Cockles and cabbage with smoky cream sauce, Cashew-nut and Parmesan biscuits, Kouign-amann, Caramelised apple pie, "Moelleux" cake batter, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Jam doughnuts, Apple custard tart, Chestnut moelleux, Cantucci di Prato, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Strawberry, kiwi and mascarpone verrines, Ice-cream Vacherin, Cookies of the Camisards, Candied grapefruit peel, ... All |
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