Tarte au citron
Lemon tart fills crisp pastry with a rich sweet-tart custard. Blind-bake the shell, thicken the lemon filling on the hob and bake briefly, then chill for stable, even slices.
Additional 3 h — cooling and chilling
How to make it
Prepared 0 of 6 steps
Mix the batter
Reserve 20 g flour for rolling. Rub the rest with 110 g cold butter, icing sugar and salt. Add 1 egg, bring together quickly, flatten and chill for 40 minutes without kneading elastic.
Pre-bake the crust
Roll on reserved flour, line a 24 cm tin and prick the base. Bake at 180 °C for 18 minutes with parchment and ceramic weights, then without weights for 8–10 minutes until dry and pale golden.
Mix the lemon filling
Combine remaining 4 eggs, white sugar, strained lemon juice and fine zest without pith. Set over gently simmering water without touching it and whisk continuously.
Thicken without boiling
Heat for about 8–12 minutes until thickened and 80–82 °C, without curdling the eggs. Remove from the bath, add remaining 50 g butter and strain smooth.
Finish baking the filling
Reduce the oven to 150 °C. Pour lemon filling into the warm shell and bake for 12–15 minutes until edges set and the centre trembles slightly as one mass without a liquid layer.
Chill and slice
Cool on a rack, then refrigerate for at least 2 hours. Unmould cold and cut with a dry, sharp knife. Meringue, mint, fresh lemon slices and icing sugar on top are not included.
Little hint
Use real lemon juice, not a lemon-flavoured drink. Do not whisk fluffy; gentle stirring and moderate heat help prevent bubbles and curdled eggs.
Frequently asked questions
What should I watch out for when cooking?
Use real lemon juice, not a lemon-flavoured drink. Do not whisk fluffy; gentle stirring and moderate heat help prevent bubbles and curdled eggs.
How should I prepare the ingredients?
Reserve 20 g flour for rolling. Rub the rest with 110 g cold butter, icing sugar and salt. Add 1 egg, bring together quickly, flatten and chill for 40 minutes without kneading elastic.
