My lemon tart

My lemon tart

It can be made up to 36 hours in advance and it is just the classic French ” tarte au citron”. You’ll love it!

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My lemon tart

4 June 2020
: 10
: 1 hr 20 min
: 20 min
: 45 min
: easy

This is the French tarte au citron classic recipe. This dessert can be served warm or cold and the left overs are excellent on the following day too. It’s best when stored at room temperature or in the least cold part of your fridge.

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Ingredients
  • FOR THE SUGAR CRUST DOUGH
  • 250 g flour with yeast
  • 125 g butter
  • 100 g sugar
  • 1 egg
  • 2 tsp milk
  • FOR THE BATTER
  • 200 g melted butter
  • 150 g sugar
  • 3 organic lemons : juice and zest
  • 5 large eggs
Directions
  • Step 1 For the dough, mix all the ingredients into a ball. Let it sit for 1 to 12 hours. Spread the dough with your finger tips onto one or 2 pie dishes covered with wax baking sheet or on silicone individual dishes.
  • Step 2 Mix the eggs and the sugar. Heat the oven up to 180°. Grate the lemons to get the zest and press the fruit to collect the juice. Warm up the butter at a very low temperature. Mix it all together to get a cream like batter. Pour this preparation onto the sugar crust dough and delicately place in the oven. Check while baking which should take about 20 to 30 minutes.


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