Tarte au Citron

So we needed to whip up a quick pud for our second Christmas with the girls. We went for a tart au citron (lemon tart) because we didn’t want anything too rich or stodgy. Plus this was super super quick for us to make during our busy day.

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Everyone loves a traditional tart, especially a lemon one as it’s sweet but also has that tart, sour taste of the lemon and is a good change from all the chocolate we have been eating during the holidays!

But still it is Christmas after all and it’s still time to indulge.

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We began by blind baking a a pastry case till it was golden brown and crisp. We used a small, shallow tart tin and rolled our pastry out reeeeally thin because we didn’t want too much pudding (plus there was only 5 of us), however you can use a slightly bigger tart tin or a deeper one, there is enough filling, we had a little left over.

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Tarte au Citron
Serves 8
crisp pastry case with a creamy, tart lemon filling
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
Shortcrust Pastry
  1. 200g plain flour
  2. 100g butter, chilled
  3. 1 egg
  4. 2 tbsp icing sugar
  5. 2 tbsp cold water
  6. 1 tsp lemon juice
Lemon filling
  1. 3 eggs
  2. 1 egg yolk
  3. 95ml double cream
  4. 170g caster sugar
  5. 3 lemons, juice & zest
Instructions
  1. In a food processor blitz together the butter and icing sugar for the pastry to create a breadcrumb texture, combine the egg and enough water to form a smooth dough, wrap in cling film and refrigerate for 15mins.
  2. On a floured surface, roll out the pastry large enough to line a 20cm tart tin, pushing in at the edges (no need to trim the top yet), prick the base with a fork a few times and pop in the fridge for another 20mins.
  3. Blind bake your pastry case for 10mins at 200C (line with baking parchment & baking beans or rice), then reduce the temperature to 180C, remove the beans and parchment and bake again for another 10mins or until the pastry is a golden brown.
  4. Trim the excess pastry from the edge using a sharp knife, brush away any pastry crumbs from the inside of your tart case, leave to cool.
  5. To make your filling whisk together the eggs in a bowl, then whisk in the rest of the ingredients.
  6. Pour the mixture into your tart case and bake in the oven at 170C for around 30mins (it should still have a slight wobble in the centre), leave to cool.
Baking a Mess http://www.bakingamess.co.uk/
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We dusted ours with a heavy sprinkle of icing sugar to finish it off just to make it look extra pretty. Another way you can also finish is to use a clear glaze on top, a lot of the tarte au citrons you buy in the shops have this, you can just use a little bit of powedered gelatine & some water. Alternatively you can dust with icing sugar and use a blow torch for a creme brûlée finish – this is a really nice touch!

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We did attempt to take a couple photos for you of the tart once it was sliced, but unfortunately the tart didn’t last long and was devoured in a few minutes. (It was extremely hard to resist).

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