Lemon Tart
Indulge in the classic French dessert with our Lemon Tart recipe. Combining a crisp pastry shell with a smooth, tangy lemon filling, this tart is a symphony of textures and flavors. It’s a sophisticated dessert that’s as pleasing to the eye as it is to the palate, perfect for impressing guests or treating yourself.
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Preparation 1 h 00
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Rest 1 h 00
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Baking 15 min
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Servings 6
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Level Intermédiaire
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Energy ≈ 460 kcal / serving
Ingredients
Crème de citron
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Tip
For a slightly stronger flavor, add lemon zest to the lemon cream.
Pre-requisite recipe
Preparation steps
Pâte sablée
Crème citron
Montage
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Lemon Tart
Indulge in the classic French dessert with our Lemon Tart recipe. Combining a crisp pastry shell with a smooth, tangy lemon filling, this tart is a symphony of textures and flavors. It’s a sophisticated dessert that’s as pleasing to the eye as it is to the palate, perfect for impressing guests or treating yourself.
Tip
For a slightly stronger flavor, add lemon zest to the lemon cream.
Ingredients
Crème de citron
- Jus de citron jaune (juice) : 20 centiliters
- Caster sugar : 200 grams
- Unsalted butter : 200 grams
- Eggs : 6
Preparation steps
Pâte sablée
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Make the shortbread dough following the steps in the enclosed recipe.
Bake the pastry according to the recipe and set aside.
Crème citron
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Place the sugar in a saucepan.
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Add eggs, lemon juice (about 5 squeezed lemons) and mix.
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Cut butter into pieces and melt over low heat.
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Increase the heat and whisk vigorously.
The cream will gradually thicken.
Remove from the heat when it starts to boil.
Montage
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Pour the cooled lemon cream over the tart base and smooth with an angled spatula.
Cover with film and refrigerate for 1 hour.
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