Cook and Scale
French Lemon Tart
8 servings · 80 min total
A crisp sweet pastry case filled with a smooth, bright lemon custard that balances sharp citrus against buttery richness. The tarte au citron of Paris bistros.
Ingredients
- 200 g wheat flour
- 100 g butter, cold and cubed
- 60 g powdered sugar
- 1 egg yolk
- 2 tbsp water
- 4 egg
- 150 g white sugar
- 1½ dl lemon juice
- 1 tbsp lemon zest
- 1¼ dl heavy cream
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the pastry dough — Rub the butter into the flour and icing sugar, then bind with the egg yolk and water to a dough. Wrap and chill for 30 minutes.
- 2.
Blind-bake the tart shell — Heat the oven to 180C. Roll out the pastry, line a tart tin, prick the base, and blind-bake for 15 minutes until pale gold. Lower the oven to 150C.
- 3.
Make the lemon filling — Whisk the eggs with the sugar, then whisk in the lemon juice, zest, and cream until smooth. Pour the filling into the warm tart shell.
- 4.
Bake and chill the tart — Bake for about 25 minutes until the filling is just set with a faint wobble. Cool completely, then chill before dusting with icing sugar to serve.