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 1 tart, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
170 g butter - 3
110 g caster sugar - 4
10 g Vanilla sugar - 5
2 lemons - 6
150 g egg ( How to... ) - 7 4 slices lemon (optional)
- 8 100 g caster sugar (optional)
- 9
100 g water (optional) - Total weight: 1,000 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 170 g butter into small pieces and leave at room temperature to soften.
Stage 2 - 5 min.
Pour 110 g caster sugar and 10 g Vanilla sugar into a medium-sized saucepan, then zest 2 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 300 g Sweetcrust pastry (pâte sablée).
Stage 4 - 3 min.
Take the pan containing the sugar and lemon zest. Add 150 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 100 g caster sugar with 100 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 |
| 4,099 Kcal or 17,162 Kj | 47 gr | 388 gr | 267 gr |
| 152 % | 13 % | 27 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 410 Kcal or 1,717 Kj | 5 gr | 39 gr | 27 gr |
| 15 % | 1 % | 3 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,099 Kcal or 17,162 Kj | 47 gr | 388 gr | 267 gr |
| 152 % | 13 % | 27 % | 30 % |
How much will it cost?
- For 1 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: Cherry and pistachio tarts, Pistachio custard tart, How to make a good pastry tart case , Blackberry and almond fondant tart, Pear and lime meringue pie, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Canadian apple crumble, Buckwheat almond biscuits, Caramelized pear custard tart, Baked sea bass fillet with lemon and tarragon, Apple Tatin Terrine, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Rémoulade dressing, Potimarron and Parmesan tart, Caramelized pear custard tart, Flognarde, French Family Cake, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Pie, Caramelized apple "moelleux" cake, Choux pastry (pâte à choux), Vanilla ice cream, New tiramisu, ... All |
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.257K3.9 46 min. February 21th 2011
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...298K3.8 21 min. February 21th 2011
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.301K4.3 2 hours 36 min. December 31th 2013
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.266K3.8 2 hours 26 min. September 10th 2018
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.215K4 1 hour 4 min. April 8th 2023
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.