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!
35K 6 3.7
Grade this recipe:

Last modified on: September 18th 2019

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Lemon tart
In a mixing bowl, cut 170 g butter into small pieces and leave at room temperature to soften.

Stage 2 - 5 min.
Lemon tart
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).

Stage 3 - 1 hour
Lemon tart
Blind bake the tart case made with 300 g Sweetcrust pastry (pâte sablée).

Stage 4 - 3 min.
Lemon tart
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
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 100 g caster sugar with 100 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
Whole recipe
Energetic valueProteins CarbohydratesFats
4,099 Kcal or 17,162 Kj47 gr388 gr267 gr
205 %18 %37 %40 %
Per 100 g
Energetic valueProteins CarbohydratesFats
410 Kcal or 1,717 Kj5 gr39 gr27 gr
20 %2 %4 %4 %
Per tart
Energetic valueProteins CarbohydratesFats
4,099 Kcal or 17,162 Kj47 gr388 gr267 gr
205 %18 %37 %40 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 tart : 4.11 €

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)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, How to make tart cases, Tarte Bourdaloue, Key Lime Pie for Jeremy, Peach and green tea tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Smart plum tart, Leek and potato soup, Gâteau Breton (Brittany butter cake), Nanou's chocolate cake, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Gratin-style spinach and chicken omelette , Buckwheat almond biscuits, Nanou's apple and almond cake, Foie gras fingers, Sorrel omelette, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Black sesame flan, Praline, Pavlova, Sweetcrust pastry (pâte sablée), ... All
Other recipes you may also like
Ali Baba bread
Ali Baba bread
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
37K5 4 hours 23 min. December 10th 2017
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Sicilian Epiphany Pie
Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.
65K3 1 hour 1 min. January 7th 2024
Potimarron and celeriac autumn soup
Potimarron and celeriac autumn soup
This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
52K4.6 51 min. December 30th 2019
Creamy spinach and potato gratin
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
58K4 1 hour 5 min. December 17th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page