The Easiest French Lemon Tart
ID: 78e7a3ab...
A foolproof, stress-free French Lemon Tart (Tarte au Citron) featuring a sweet shortcrust pastry and a silky, no-cook lemon custard filling. No butter or double boiler required!
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🍳 Cooking Flow
Roll out the sweet shortcrust pastry, line the tart pan, and blind bake with weights at 200°C (400°F) for 12-15 minutes. → Whisk the eggs, egg yolk, and caster sugar together, then mix in the cream and lemon juice. → Skim off any foam from the custard and strain it through a fine sieve. → Pour half of the custard into the baked tart shell, place it in the oven, fill it to the brim with the rest, and bake at 180°C (360°F) for 20-25 minutes. → Let the tart cool, unmold, and decorate with clear glaze, lemon slices, lime zest, and mint.
Cooking Steps
Brief Cooking Order
Roll out the sweet shortcrust pastry, line the tart pan, and blind bake with weights at 200°C (400°F) for 12-15 minutes. → Whisk the eggs, egg yolk, and caster sugar together, then mix in the cream and lemon juice. → Skim off any foam from the custard and strain it through a fine sieve. → Pour half of the custard into the baked tart shell, place it in the oven, fill it to the brim with the rest, and bake at 180°C (360°F) for 20-25 minutes. → Let the tart cool, unmold, and decorate with clear glaze, lemon slices, lime zest, and mint.
Introduction
A foolproof, stress-free French Lemon Tart (Tarte au Citron) featuring a sweet shortcrust pastry and a silky, no-cook lemon custard filling. No butter or double boiler required!
Step 1
Lightly dust a 20cm tart pan (preferably with a removable bottom) with a small amount of flour.
Step 2
Roll out the sweet shortcrust pastry dough between two layers of plastic wrap until it is larger than the tart pan.
Step 3
Transfer the rolled-out dough (still in plastic wrap) onto a baking sheet and place it in the freezer for 5 minutes to firm up.
Step 4
Peel off the top plastic wrap, flip and lay the firmed dough gently over the tart pan, and press it into the bottom and sides.
Step 5
Roll a rolling pin over the edges of the pan to cut off any excess pastry. Repair any cracks using excess pieces of dough.
Ingredients List
Important Notes
To avoid a metallic taste in lemon-heavy recipes, avoid using reactive metal utensils, whisks, bowls, or sieves. Use glass, ceramic, silicone, or synthetic tools instead.
Placing the rolled dough in the freezer for 5 minutes makes it much easier to handle and transfer into the tart mold without tearing.
Pre-filling the tart halfway before placing it in the oven, then topping it up once it's on the oven rack, prevents spilling the liquid custard.
Use conventional oven heat (not fan-forced) to bake the custard evenly and prevent it from boiling and bubbling on the edges.
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