Tarte au Citron aka Classic Lemon Tart
Bring the flair of a French patisserie to your kitchen with this Classic Lemon Tart (tarte au citron). This recipe features a crisp, melt-in-the-mouth buttery shortcrust pastry filled with a bright, velvety lemon custard that strikes the perfect balance between sweet and sharp. It’s a sophisticated dessert that looks impressive but uses simple, everyday ingredients.
Ingredients
For the pastry
- 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour
- 60 g (¼ cup + 3 tbsp) icing (powdered) sugar
- 125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed
- 2 large eggs, yolks only
- 2-4 tbsp ice (ie very very cold!) water
For the lemon filling
- 4 large eggs
- 100 g (¾ cup) icing (powdered) sugar
- 2-3 large lemons
- 120 ml (½ cup) double (heavy) cream
Instructions
For the pastry
- First make the pastry. In a food processor or a large mixing bowl, mix together the flour and sugar. Add in the cubes of cold butter and cut or blend in until the mixture resembles fine breadcrumbs. Ensure no large chunks of unblended butter remain or it will speckle the pastry when it is rolled out. Tip in the egg yolks and blend again until just combined. Add in the ice water a little at a time until the pastry comes together in clumps.
- Tip the dough out onto a clean work surface and gather it together. Squeeze to bring it together, but try to avoid kneading and working it too much or the pastry will be tough. Divide the pastry dough into two equal parts and flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes. At this point, you can freeze the dough for another day, if you wish.
For the lemon filling
- Once the dough is made and has chilled, roll out the chilled pastry to a circle about 2" larger than an 8" tart tin. Fold it carefully over the rolling pin and lift it into the tin. Ease the pastry into the edges. Do not stretch the pastry to make it fit. After lining the tin with pastry, gently fold the overhang of pastry over the tip of the tin. Using the rolling pin, roll over the top of the tin to cut off excess pastry. Prick several holes in the bottom of the pastry, then pop in the fridge to chill for 30 minutes.
- To make the filling, zest the lemons into a large jug and place a sieve over it. Into a bowl, break the eggs then tip in the icing sugar and juice the lemons. Lightly whisk everything together, then pour in the cream and whisk until combined. Pour the filling into the jug through a sieve and stir through to combine the filling with the zest.
- Preheat the oven to 160C/320F. Line the chilled pastry with parchment and fill with baking beans. Bake the pastry shell blind for 10 minutes, then remove the parchment with the baking beans and bake for a further 20 minutes until golden brown and biscuity.
- Lightly brush the pastry with some egg white, then return to the oven for a further minute.
- Slide the oven shelf out and carefully pour the lemon filling into the pastry case, going as close to the top edge as possible. Slowly slide the shelf back in (to prevent spills), then bake the lemon tart for 25-28 minutes until the middle of the filling has a slight wobble. Leave to cool in the tin, then chill overnight.
For the decoration
- Cut four slices of lemon into discs and pat dry. Leave one slice whole, cut two slices in half and one slice into quarters.
- Arrange the lemon slices on the tart. Starting with the whole one in the middle of the pattern, working outwards on either side.
- Place a few raspberries in any spaces between the lemon slices.
- Finally, add a few mint leaves in any gaps, or near the raspberries. Enjoy!
Notes
Nutrition
Calories: 193kcal