Tarte au Citron
A wonderful lemon tart recipe that is such an easy dessert to make and has a wonderfully refreshing and tangy flavor of fresh lemons. Round off dinner parties in style with a slice of this zesty lemon tart recipe!
Make my super delicious homemade short crust pastry Paté Brisée Sucrée for the crust. You will not be sorry! (You will actually wish you had doubled or tripled the recipe to freeze it to have on hand for other tasty treats.)
What Can 3 Lemons Do?
A wonderful lemon tart recipe that is such an easy dessert to make and has a wonderfully refreshing and tangy flavor of fresh lemons.
The lemon curd filling that makes the basis for this bright, sweet dessert is smooth and creamy while mixing in a bowl.
After it is baked and ready to serve, it is firm, smooth, creamy, and ready for your fork to deliver a succulent mouthful.
What To Use For The Pastry?
Prepare a shortcrust pastry called in France paté brisée yourself from this doable recipe or purchase one at your local grocery store. But don't be timid about making your own, double the recipe and freeze half for another time.
It is also very popular in France and can be found in many bistros and patisseries.
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📖 Recipe
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Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Lemon Tart Recipe ~ Tarte au Citron
Ingredients
- 8 oz short crust pastry homemade short crust pastry Paté Brisée Sucrée or store-bought
- 5 eggs
- 8 oz caster sugar
- 8½ oz double cream
- 3 lemons zested, and juiced
Instructions
- Pre-heat the oven to 400°F/200°C/Gas 6 and grease an 8inch/20 centimeter pie tin/tart tin.
- Roll out the pastry and place over the tin. Press it down into the sides and let the excess hang over the edges. Prick the base with a fork, line with parchment or greaseproof paper and baking beans or uncooked rice, and cook in the oven for 15-20 minutes until golden brown.
Meanwhile, make the filling:
- Whisk the eggs and mix in the sugar. Stir in the cream and lemon juice, sieve the mixture, and then add the zest.
- Take the tart from the oven, remove the paper and the baking beans or uncooked rice, and return to the oven for five minutes.
- Turn the heat down to 300°F/150°C/Gas 2 and pour the lemon mixture into the tart case. Bake for about an hour, or until the filling is just set and the pastry is golden-brown.
- Remove tart from the oven and if there is any trim off the overhanging pastry. Leave the tart to cool completely before putting it in the fridge for three hours.
Notes
- Use my recipe for the homemade short crust pastry Paté Brisée Sucrée, if you possibly can; it will make such a delicious difference.
- Store-bought will do, but once you try my recipe, you will want to double or triple the recipe to wrap and freeze to have on hand.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.