A sweet and tangy Tarte for this week’s Fiesta Friday. This lemon tart is made with a pâte sablée and lemons. A simple and easy treat for the weekend. Perfect to indulge whilst relaxing at home, around a hot tea.
If you haven’t joined Fiesta Friday, come join the weekly fiesta with wonderful bloggers and recipes!
Ingredients: (for the crust/pâte sablée)
- 300g of wheat flour
- 140g of soft butter
- 100g of icing sugar
- A pinch of salt
- 1 egg
- 25ml of water (less or more depending of the quality of your flour)
- In a food processor, add the flour, the pinch of salt, the icing sugar, 1 egg and the soft butter.
- Start to mix all the ingredients together until you assemble the dough.
- Slowly add the water and continue to mix, until it holds a ball.
- The dough now is ready.
- Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Grease 5 individuals removable bottom tart pans (13 centimeters and 3 centimeters deep).
- Dust with flour a clean surface.
- Cut the dough in 5 equals balls.
- With a rolling pin, flatten the first ball of dough the size of your tart pan.
- Add delicately the flattened dough into the tart pan.
- Poke the bottom of each crust.
- Proceed the same way for the rest of the dough.
- Preheat the oven to 180C degrees.
Ingredients: (for the filling)
- 3 lemons
- 200g of caster sugar
- 4 eggs
- 3 generous teaspoons of cornstarch
- 100g of melted butter
- Remove the zest of the lemons and put them into a large bowl.
- Squeeze the juice of the lemons and set the lemon juice aside.
- In the large bowl with the lemons zest, add the sugar and the eggs.
- Start to whisk energetically until the cream becomes yellow pale and creamy.
- Pour the cornstarch, the lemon juice and finally the melted butter.
- Continue to whisk.
- Pour the creamy mixture into each crust until the top and bake for 50 minutes (depending on the oven) or until the Lemon Tart becomes golden brown.
- Remove from the oven and allow to cool for 1 hour.
I like the balance between the sweetness and the sourness of the lemon tart. No meringue on the top of this one, and perfect with tea!
PS: You don’t need to precook the crust.
I baked this lemon tart for the first time when I was living in Paris (I was a young child), and once a week I prepared something sweet or just a simple dish for my family. The recipe has since not changed a bit, and I still savor it as much as the first time!