Lemon Tarte – Tarte au Citron Recipe, a classic Preparation with a lot of Love for Detail

Violà my recipe Lemon Tarte 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!

The Tarte au Citron attractively photographed. The tarte is covered with lemon slices cooked in sugar.

1. Tarte au Citron, an Evergreen with surprising Details

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

For this you also need a tarte or flan form.

You can also put the lemon slices cooked in sugar whole on the tart.

2. Bake with French Ease

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.

Small cakes from the French bakery. Tart with apricots, caramelized strawberries, lemon tart and cherry tart.

3. 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.

Print Recipe
5 from 32 votes
5 from 32 votes
Lemon Tarte Recipe
Lemon tart, tarte au citron. Baking a French classic for a fine dessert or café. Exact description of the preparation for a successful result.
Prep Time1 hr
Cook Time50 mins
Total Time2 hrs 50 mins
Course: Desserts and Sweets
Cuisine: French Recipes
Keyword: Gluten Free Recipes
Servings: 6 Persons
Calories: 971kcal
Author: Thomas Sixt
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
Shortcrust Pastry
  • Sieve the flour and icing sugar into a bowl. Form a hollow in the middle.
  • 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.
  • Wrap the dough ball for the shortcrust pastry in a plastic wrap and let it rest in the refrigerator for at least 1 hour.
  • 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 the shortcrust pastry between two layers of cling film or baking paper to a thickness of approx. 3 mm.
  • Cut out the dough round.
  • 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.
  • Let the baked short pastry tartes cool in the tin. Remove the peas as soon as possible.
  • Reduce the oven temperature to 150° C. Put the eggs, egg yolk and sugar in a bowl.
  • Stir with cream, lemon juice and lemon dust.
  • 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
  • Wash and dry the lemons. Then cut the lemons into 2mm thick slices.
  • 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.
  • The lemon slices are now glassy and the peel soft. Now remove the lemon slices with the skimmer and drain.
  • Cut the lemon slices in half and arrange them in a star shape on a board.
  • Carefully place the lemon topping with a dough card in the middle of the tartes.
  • Bon Appetit!

4. Calories (kcal) Lemon Tarte, the Nutritional Values at a Glance

Nutrition Facts
Lemon Tarte Recipe
Amount Per Serving
Calories 971 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 19g119%
Polyunsaturated Fat 8g
Monounsaturated Fat 11g
Cholesterol 268mg89%
Sodium 864mg38%
Potassium 576mg16%
Carbohydrates 109g36%
Fiber 7g29%
Sugar 36g40%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.

5. Further Recipe Ideas...

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

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!