Tarte Citron (lemon tart) is a simply amazingly tasty, zingy dessert from France. This recipe is for a shallow-fill one, but more usually the recipe will be for a deep-fill one. It goes well either as a dessert, or simply as a mid-morning snack with a cup of coffee.
- 1 pack pre-rolled rich shortcrust pastry
- 5 lemons
- 5 eggs
- Pinch salt
- 250 g caster sugar
- 150 g butter, cut into small cubes
- Fresh fruit or icing sugar for topping
- Preheat the oven to 200 ° c.
- Remove the pastry from the fridge.
- Grease a 24 cm loose-bottomed cake tin, then roll out the pastry. Using the rolling pin, carefully lay the pastry over the tin then push it gently onto the base and sides. Pierce the base a couple of times with a fork, then blind bake (with beans) for 10 minutes.
- Remove the beans then bake for a further 10 minutes. Set aside to cool.
- Grate the lemon rind then quarter and squeeze the juice from the lemons. Add the juice to a pan and bring it to the boil.
- Add the eggs, salt, sugar and lemon rind to a mixing bowl and whisk well, Slowly add the hot lemon juice, continuing to whisk. When done, pour the mixture into a saucepan and cook on a low heat, stirring frequently, until it thickens.
- Pour the mixture back into the mixing bowl and stir, whilst gradually adding the butter. When fully mixed, pour into the cake tin and place in the fridge for at least 3 hours to set.
- Serve the tarte citron either on its own, or with a little cream and/or fresh fruit pieces.
I hope you enjoy this tarte tatin recipe!
If you like desserts, try our saffron rice pudding.