Lemon Tart, Tarte au Citron

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A sweet and tangy Tarte for this week’s Fiesta Friday. This lemon tart is made with a pâte sablée and lemons. A simple and easy treat for the weekend. Perfect to indulge whilst relaxing at home, around a hot tea.

A big thank you to our wonderful host Angie from The Novice Gardener  and thanks to  Jhuls @The Not So Creative Cook and Mila @milkandbun  for co-hosting this week Fiesta Friday !

If you haven’t joined Fiesta Friday, come join the weekly fiesta with wonderful bloggers and recipes!

Serves: 5

Ingredients: (for the crust/pâte sablée)

  • 300g of wheat flour
  • 125g of soft butter
  • 100g of icing sugar
  • A pinch of salt
  • 1 egg
  • 25ml of water

Procedure: Easy

  1. In a food processor, add the flour, the pinch of salt, the icing sugar, 1 egg and the soft butter.
  2. Start to mix all the ingredients together until you assemble the dough.
  3. Slowly add the water and continue to mix, until it holds like a ball.
  4. The dough now is ready.
  5. Wrap the dough in a plastic wrap and keep it into the fridge for 30 minutes.
  6. After 30 minutes remove the dough from the fridge.
  7. Grease 5 individual removable bottom tart pans (13 centimeters and 3 centimeters deep).
  8. Dust with flour a clean surface.
  9. Cut the dough in 5 equals balls.
  10. With a rolling pin, flatten the first ball of dough the size of your tart pan.
  11. Add delicately the flattened dough into the tart pan.
  12. Poke the bottom of each crust.
  13. Proceed the same way for the rest of the dough.
  14. Preheat the oven to 180C degrees.

PicMonkey Collage

Ingredients: (for the filling)

  • 3 lemons
  • 200g of caster sugar
  • 4 eggs
  • 2 teaspoons of cornstarch
  • 100g of melted butter

Procedure:

  1. Remove the zest of the lemons and put them into a large bowl.
  2. Squeeze the juice of the lemons and set the lemon juice aside.
  3. In the large bowl with the lemons zest, add the sugar and the eggs.
  4. Start to whisk energetically until the cream becomes yellow pale and creamy.
  5. Pour the cornstarch, the lemon juice and finally the melted butter.
  6. Continue to whisk.
  7. Pour the creamy mixture into each crust until the top and bake for 45 minutes (depending the oven) or until the Lemon Tart becomes golden brown.
  8. Remove from the oven and allow to cool for 1 hour.

I like the balance between the sweetness and the sourness of the lemon tart. No meringue on the top of this one, and perfect with tea!

Bon Appétit.

PS: You don’t need to precook the crust.

I baked this lemon tart for the first time when I was living in Paris (I was a young child), and once a week I prepared something sweet or just a simple dish for my family. The recipe has since not changed a bit, and I still savour it as much as the first time!

73 thoughts on “Lemon Tart, Tarte au Citron

  1. Were you giving out your address which I might have missed due to my absence? Oh darn, how gorgeous are these individual tarts! The pastry always looks a tad intimidating, but one of these days I’m just gonna have to try these Linda. Brilliant, as always!

    • Thank you so much for your sweet words, Loretta 🙂 Trust me, this crust is very easy to prepare (you can use a food processor) if you want. In this recipe you don’t need to precook the crust. Very simple and do let me know how it turns out.

  2. Yay! You are little early today, Linda. And I am happy you are because I get to taste this amazing desert of yours. Thanks for bringing such beautiful dish. Happy FF and enjoy your weekend! ❤

  3. Pingback: Fiesta Friday #59 | The Novice Gardener

  4. Linda this tart looks fabulous and they love it here- sure you lived in Paris! All French are crazy about lemon tart! I’m on strike recently, don’t really cook much but I guess I should resume my responsibilities in the kitchen- my boyfriend would be so happy 😛👏👏

    • Marta you are welcome 😉 It is true that they are very popular in Paris and always served with a cup of tea and slices of lemon on the side. Ha, ha, ha, you are on strike 😀 and for how long? I love your idea, take a break (fais toi chouchouter)…Have a wonderful week. I’m on my way to go to swim 😉 xx

  5. The lemon filling recipe is so simple yet delicious and flavorful. Eggs and lemon and corn starch. Love the sweet and sour combination. I must try this soon 🙂 And the tart shells were not pre baked yet they are so amazingly cooked along. Excellent one Linda 🙂

  6. I love lemon tarts! The sourness of the lemon contrasting beautifully with the sweetness of the crust … simply divine! Your tart looks stunning and the pics are so lovely!

    • Thank you so much, Shy 🙂 Usually I don’t feel comfortable with pre-baking crust (never know when is the best time to remove the crust from the oven). With this recipe is simple and classic. I hope you will love it 🙂

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