lemon tart - tarte au citron
Zesty lemon tart
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Based upon the French classic tarte au citron (lemon tart). Zesty lemon filling and short (crumbly) sweet, biscuit pastry. Perfect for a sweet treat or to impress guests as a fitting dessert course.
Servings
10
Prep Time
15min+chill time
Cook Time
60min
Servings
10
Prep Time
15min+chill time
Cook Time
60min
lemon tart - tarte au citron
Zesty lemon tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Based upon the French classic tarte au citron (lemon tart). Zesty lemon filling and short (crumbly) sweet, biscuit pastry. Perfect for a sweet treat or to impress guests as a fitting dessert course.
Servings
10
Prep Time
15min+chill time
Cook Time
60min
Servings
10
Prep Time
15min+chill time
Cook Time
60min
Ingredients
Pastry
Filling
Servings:
Units:
Instructions
Pastry
  1. Mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Ensure the butter is cold. Mix in the egg yolks. If the pastry appears to be dry (breaks up) add 1-2 tbsp water until it comes together. Roll into a ball and divide in half. Freeze the other half to use for another recipe.
  1. Flatten out the pastry with the palm of your hand and wrap in cling film, chilling for at least 30 minutes. Once chilled, roll out the pastry on a lightly floured surface to about the thickness of a pound coin, then lift into a 23cm tart tin. Press down on the bottom and sides (with a piece of leftover pastry), then trim off the excess. Stab a few holes in the bottom with a fork. Put back in the fridge for 30 minutes.
  2. Heat the oven to 160C/140C fan/Gas 3. Line the tart with foil and fill with rice (I prefer not to use beans as they can leave indents in the pastry) and bake blind for 10 minutes. Remove the tart from the oven and lift out the foil and discard.
Filling
  1. To make the filling, beat all the ingredients together, except for the zest. Sieve the mixture and then stir in the zest. Now pour the mixture into the hot pastry case and bake in the oven for 30 - 25 minutes until set.
  2. Leave the tart to cool, before removing from the tart tin. You can serve at room temperature or chilled.
Recipe Notes

The tart will keep okay in the fridge for several days.  Although it tastes best fresh, you could make this a day in advance.

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Nutrition Information

Amount Per Serving
Calories 596kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
32g
19g
38mg
69g
2g
29g
10g
49%
95%
2%
23%
8%
20%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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Nutrition Information

Amount Per Serving
Calories 596kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
32g
19g
38mg
69g
2g
29g
10g
49%
95%
2%
23%
8%
20%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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