Lemon Tarte Recipe for fine Tarte au Citron

Lemon tarte - tarte au citron Recipe Image
Lemon tart - tarte au citron recipe image © Thomas Sixt

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is a chef, food photographer and cookbook author.
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Violà here you find my Lemon Tarte Recipe for sweet treats.

I will show you step by step how to successfully bake lemons with many pictures.

The Tarte au Citron is a classic French variant of a tart.

You can serve it as a dessert or in the afternoon to your guests.Lemons are rarely used as a whole in Germany.

In this original version they are blanched in slices and placed on top of the cake.

Now quickly tie the baking apron around you and I wish you good luck!

1. Recipe Lemon Tarte

Now follows my recipe for a fine pastry. Have fun with it!

If you have any questions regarding the preparation of the Tarte au Citron,

please do not hesitate to contact me via the comment function.

Lemon Tarte Recipe

Baked, photographed and written down by chef Thomas Sixt.

Servings 6
Calories 971
Total Time 170 Min.

Simple guide for baking lemon tart.

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Lemon tarte - tarte au citron Recipe Image
Lemon tart – tarte au citron recipe image © Thomas Sixt

Preparation Time

60 Min.

Cook Time

50 Min.

Ingredients

Shortcrust Pastry

125 g Flour (finely sieved)
2 tbs icing sugar (finely sieved)
1 pinch Salt
75 g butter (lukewarm)
1 pc egg yolk
1-2 tbs lemon abrasion (from an organic lemon)
200 g dried peas or dried beans (to weigh down the shortcrust pastry during baking)

Filling for the Tarte

3 pc eggs
2 pc egg yolk
160 g fine brown sugar
125 ml Cream
120 ml lemon juice (from 3 lemons)
2 tbs lemon abrasion (from an organic lemon)

Glazed Lemons for the Topping

3 pc small lemons (organic and thoroughly washed)
130 g Sugar
200 ml Water

Instruction

Shortcrust Pastry

to sift flour
Sieve flour

Sieve flour

Sieve the flour and icing sugar into a bowl.

Form a hollow in the middle.

dough ingredients in a mixing bowl
dough ingredients in bowl

Prepare dough

Add butter, egg yolk and a pinch of salt to the bowl.

Mix the ingredients with your hands.

Start in the bowl and gradually work through to the outside.

Knead well and form a ball.

dough ball
Dough processed and shaped into a ball

Chill dough

Wrap the dough ball for the shortcrust pastry in a plastic wrap and let it rest in the refrigerator for at least 1 hour.

butter molds
brush the molds with butter

Prepare cake molds

Preheat the oven to 200° C.

Grease a 2 cm deep and approx. 21 cm wide baking tin for tart or flan.

It is also possible to use small tart moulds in portions.

roll out dough
Roll out the dough between cling film

Process dough

Roll out the shortcrust pastry between two layers of cling film or baking paper to a thickness of approx. 3 mm.

cut out the dough
Cut out the tart dough for the molds.

Shape dough

Cut out the dough round.

Bake the dough with peas blind
Bake tarts, the dough stays in shape by adding peas.

Blind baking

Line the prepared mould with it and remove the dough residues at the edge.

Cover the dough with baking paper and weigh down with dry peas or beans and bake for 10-12 minutes.

baked tartes with peas
Tartes with peas baked blind.

Finish cake bases

Let the baked short pastry tartes cool in the tin.

Remove the peas as soon as possible.

Filling

Lemon filling for the tarts
Prepare the tart filling.

Prepare filling

Reduce the oven temperature to 150° C.

Put the eggs, egg yolk and sugar in a bowl.

Mix the tart filling
Tart filling ready to fill.

Filling complete

Stir with cream, lemon juice and lemon dust.

Pour the batter into the tart
Fill the prepared batter into the tart.

Baking

Pour the filling into the cooled shortcrust pastry tin.

Bake for 50 minutes until the filling has set.

Take out of the oven and let cool.

Glaze Lemons

Lemon wedges
Lemon wedges for the Tarte au Citron.

Prepare lemon

Wash and dry the lemons.

Then cut the lemons into 2mm thick slices.

Lemon wedges when boiling in sugar water
Boil lemon wedges.

Lemon boil

Dissolve sugar in 200 ml hot water in a small pot or saucepan.

Briefly blanch the lemons in boiling water for 3 minutes.

This is recommended in many books, I left it out!

Cook the lemon slices in water with plenty of icing sugar at low heat for 15 minutes until soft.

cooked lemon slices
Lemon wedges freshly cooked in sugar water.

Lemons ready

The lemon slices are now glassy and the peel soft.

Now remove the lemon slices with the skimmer and drain.

Lemons put to star
Boiled lemons placed on a lemon star.

Prepare cake layer

Cut the lemon slices in half and arrange them in a star shape on a board.

Top the tart with lemons
Top the lukewarm tart with the lemons.

Put on lemons

Carefully place the lemon topping with a dough card in the middle of the tartes.

Lemon tart with shortcrust pastry
The Tarte au Citron photographed appealingly. The tart is topped with lemon wedges cooked in sugar.

Serve

Decorate the lemon tartes with mint and serve.

Bon Appetit!

Cousine

2. Nutritional Values

3. Bake Cake Base for Lemon Tart Perfectly

Besides the expected ingredients you also need dried peas.

I can also warmly recommend dried beans, which have a little more weight.

The shortcrust pastry is first baked with dried peas for weighting down

Tip from Chef Thomas Sixt

For this you also need a tarte or flan form.

baked tartes with peas
Tartes with peas baked blind.
Bake the dough with peas blind
Bake tarts, the dough stays in shape by adding peas.

4. Steps to Prepare Lemon Tart

The preparation of three different ingredients I show you below in the recipe in detail:

  1. shortcrust pastry
  2. cream as filling
  3. blanching lemons

This sounds complex, but you can make baking for this wonderfully easy.

You can prepare a shortcrust pastry first. This can also be done the day before!

You can bake the shortcrust pastry one day in advance.

This can be done even earlier, but then you should freeze it in the mould.

You can prepare the lemon top at your leisure while baking the shortcrust pastry plus the filling.

The dough and filling take a good 50 minutes. The cooking for the lemon top takes about 15 minutes.

Tarte au Citron with whole lemon wedges
You can also place the lemon slices cooked in sugar on the tart whole.
Lemon tart with shortcrust pastry
The Tarte au Citron photographed appealingly. The tart is topped with lemon wedges cooked in sugar.

5. Further Recipe Ideas…

Exactly suitable:

Lemon muffins
Apricot tart with puff pastry
Apricot cake with shortcrust pastry – Apricot tart french style
Cherry cake
Cherry pie with puff pastry

Remember for Christmas: Tarte recipe from cookie dough

Comments, Cooking Questions and Answers

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