Lemon tart or ‘tarte au citron’ is a wonderful French classic that beautifully balances sweet, sour and crispy components and is a lovely ending to an elegant dinner. The many steps and time to prepare it are absolutely worth it! For a decadent french moment just follow these steps …
Mix in 2 egg yolks
Next add 250 g plain flour and use your fingers to combine it until you have a crumbled mixture
Add 1.5 tbsp of cold water and bring the dough together (make sure not to overwork the dough)
then flatten the ball, wrap in clingfilm and leave in the fridge for about 1 hour. Pre-heat your oven to 160°C when you take the pastry out of the fridge.
Carefully unroll the pastry into a 24 cm round cake tin with a loose bottom
Soften the edge with your fingers
Prick the base and edge of the pastry with a fork
Remove the beans and bake the pastry for another 20 minutes
Juice all three lemons (including the ones used for the lemon zest) – you need 85 ml lemon juice.
Take it out of the oven and let it cool completely, dust with icing sugar to serve (optional)
adapted from Raymond Blanc
- For the pastry:
- 120 g soft butter
- 50 g icing sugar
- 2 egg yolks
- 250 g plain flour
- For the filling:
- 3 egg yolks
- 3 lemons
- 100 g caster sugar
- 5 medium eggs
- 150 ml double cream
- With a spoon or spatula mix 120 g soft butter and 50 g icing sugar until it is nicely combined and creamy.
- Mix in 2 egg yolks until nicely combined
- Add 250 g plain flour and use your fingers to combine it until you have a crumbled mixture
- Add 1.5 tbsp of cold water and bring the dough together (make sure not to overwork the dough)
- For a ball and then flatten the dough slightly to form a disc. Place in the fridge for about 1 hour.
- Just before you take the dough out of the fridge pre-heat the oven to 160˚C
- On a lightly floured surface roll out the pastry dough (to about 30 cm in diameter)
- Carefully roll the pastry around a rolling pin and unroll into a 24 cm round cake tin with a loose bottom
- Cut off any access pastry that hangs over the edge of the tin and soften the edge with your fingers
- Prick the base and edge of the pastry with a fork.
- Line the pastry case with baking paper and fill with ceramic baking beans - bake in the oven for 10 minutes.
- Remove the beans and bake the base for another 20 minutes.
- While the pastry is baking in the oven, finely grate the zest of two of the lemons for the filling.
- Juice all three lemons (including the two lemons that have been used for the lemon zest) - you need 85 ml lemon juice
- Place the lemon zest and juice with 100 g caster sugar and 5 medium eggs into a bowl and mix together until the sugar has dissolved
- To finish the filling, whisk in 150 ml double cream
- Take the pastry out of the oven and reduce the heat to 140˚C - brush the hot pastry with 1 egg yolk.
- Fill in the lemon mixture and bake in the oven for about 30 minutes.
- Take it out of the oven and let it cool completely. Place in the fridge until you serve it and dust with some icing sugar (optional).
- Adapted from Raymond Blanc.