March 13, 2015

Lemon Tart, Tarte au Citron

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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.

A big thank you to our wonderful host Angie from The Novice Gardener  and thanks to  Jhuls @The Not So Creative Cook and Mila @milkandbun  for co-hosting this week Fiesta Friday!

If you haven’t joined Fiesta Friday, come join the weekly fiesta with wonderful bloggers and recipes!

Serves: 5

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)

Procedure: Easy

  1. In a food processor, add the flour, the pinch of salt, the icing sugar, 1 egg and the soft butter.
  2. Start to mix all the ingredients together until you assemble the dough.
  3. Slowly add the water and continue to mix, until it holds a ball.
  4. The dough now is ready.
  5. Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  6. After 30 minutes remove the dough from the fridge.
  7. Grease 5 individuals removable bottom tart pans (13 centimeters and 3 centimeters deep).
  8. Dust with flour a clean surface.
  9. Cut the dough in 5 equals balls.
  10. With a rolling pin, flatten the first ball of dough the size of your tart pan.
  11. Add delicately the flattened dough into the tart pan.
  12. Poke the bottom of each crust.
  13. Proceed the same way for the rest of the dough.
  14. Preheat the oven to 180C degrees.

PicMonkey Collage

Ingredients: (for the filling)

  • 3 lemons
  • 200g of caster sugar
  • 4 small eggs or 3 large eggs
  • 3 generous teaspoons of cornstarch
  • 100g of melted butter

Procedure:

  1. Remove the zest of the lemons and put them into a large bowl.
  2. Squeeze the juice of the lemons and set the lemon juice aside.
  3. In the large bowl with the lemons zest, add the sugar and the eggs.
  4. Start to whisk energetically until the cream becomes yellow pale and creamy.
  5. Pour the cornstarch, the lemon juice and finally the melted butter.
  6. Continue to whisk.
  7. 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.
  8. 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!

Bonne dégustation !

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!

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Filed Under: Desserts, Fiesta Friday, Tarte
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