Lemon Tart or Tarte Au Citrone

This French classic is a family favorite in our house. Even in winter and fall you can find good lemons, so this dessert can bring a little taste of summer.  It is very simple to make, but it does need to be done in stages. The pastry can be frozen so you can make a double batch.  The simple ingredients list:

The sweet pastry:

250g (1 3/4 Cups) plain flour
200g (1 Cup) butter
100g (1 Cup) 10x powdered sugar
pinch of salt
2 egg yolks

In a food processor add the flour, sugar and salt then cube in the butter.


Blitz to combine (once the butter is evenly distributed throughout in pea size pieces stop the blitzing).


 Add the eggs and then blitz again until the mix comes together. Then wrap in plastic wrap and place in the refrigerator for at least half an hour.


Remove from the fridge and then on a floured surface roll out to a thin disk.



Place in a well greased tart pan ensuring that you push the dough into the corners.



Line the pastry shell with parchment paper then add pie weights (rice or beans work well, but we like to use coins as they conduct heat and that helps in the cooking of the pie dough).

Bake (blind) for 15 mins at 375f .


Remove the pie weights and brush the pie with egg wash. Then return to the oven an bake for another 5 to 10 minutes (until golden brown). Remove and allow to cool.

The Filling: 
In a bowl combine:

180g (1 cup) of 10X powder sugar
5 whole eggs
150ml (2/3 cup) heavy cream
juice of 2 lemons

Add the zest from the 2 lemons and mix through.

Slowly pour the mix into the tart shell.  Allow to stand for a few minutes and then brush the surface to remove any bubbles.


Bake in an oven at 300 F for about an hour until set.

Remove and allow to cool then keep in the fridge until needed.

This tarte is light and subtle making it the perfect ending to any dinner, but a very special treat for a weeknight supper.

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