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Tart au Citron (French Lemon Tart)
Tart au Citron (French Lemon Tart) is a traditional French recipe for a classic tart of lemon-flavoured egg custard baked in a pâté sucrée shell. The full recipe is presented here and I hope you enjoy this classic French version of: French Lemon Tart (Tart au Citron).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6–8
Rating: 
Tags : Milk RecipesBaking RecipesFrench Recipes
Tart au Citron (French Lemon Tart): Classic French recipe for a rich lemon custard tart baked in a pâté sucrée (French flan pastry) shell. A single slice of the tart served on a white plate drizzled with cassis sauce.
Ingredients:
175g
pâté sucrée (French flan pastry)
2 large eggs
100g caster sugar
finely-grated zest of 2 large lemons
juice of 2 large lemons
100ml double cream
icing sugar for dusting
Method:
Prepare the pâté sucrée according to the recipe, then roll out and use to line the base and sides of a 20cm diameter flan ring. Prick the base lightly with a fork then line with baking parchment and baking beans. Transfer to an oven pre-heated to 190°C and bake blind for 15 minutes. Remove from the oven, take out the baking parchment and baking beans then set aside.
For the filling, beat the eggs together with a sugar using an electric whisk until the mixture is very pale and thick (when you take out the whisk the mixture should fall off in ribbons). At this point mix in the lemon juice and zest.
Beat the cream until just thickened then fold this into the lemon and egg mixture. Ladle the lemon mixture into the blind-baked and cooled tart shell. Return to the oven and bake at 190°C for about 25 minutes, or until the filling is lightly-puffed and golden.
When done, remove from the oven and dust lightly with icing sugar. This tart can be served warm or cold.
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