Lemon Tart | My Recipe For Tart Au Citron

I have wanted to make a tart au citron (lemon tart) for quite some time, as I love the way it sounds. And it is something we often choose in France. Afternoon treats are always in order when on holiday.

Lemon Tart

And after making this lemon tart I love the way it tastes. It is packed full of flavour and it you like a tart tart, then this one is for you. The lemon tart is easy to make and you can serve this for dessert after a heavy meal to end your dinner with something refreshing. Lemons are a staple ingredient in my fridge and I am hoping now that our garden is taking shape to plant a lemon tree very soon. I use mainly the zest of the lemons and then end up cutting what is left over into quarters or eighths and placing the pieces into the freezer to use instead of ice blocks.

Lemon Tart
Lemon Tart

Tart Au Citron | Lemon Tart

This is the perfect reminder for me of our barge trip through Burgundy
Author: Adapted from Larousse Gastronomique Page 1061

Ingredients

  • 3 eggs
  • 100 g sugar - I used fructose
  • 75 g butter melted
  • Juice and zest of 5 lemons

Instructions

  • Preheat the oven to 240° Celsius
  • Place all of the ingredients into a large bowl and whisk until combined
  • Pour into a prepared pastry shell
  • Bake for 12 minutes
  • Leave to cool completely before cutting

Notes

It is easier to pour the liquid into the pastry shell when in the oven rather than try and carrying a filled pastry shell to the oven

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What I blogged:

 
Lavender and Lime Signature

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40 thoughts on “Lemon Tart | My Recipe For Tart Au Citron

  1. I love lemon tart and make it often or when I have limes – lime tart. I don’t have a sweet tooth so this is a good dessert for a sweet end that’s not actually sweet:)

  2. Wow – there aren’t many ingredients in that recipe are there? Good tip about pouring into the shell, already in the oven. Must remember that one.

  3. Isn’t it amazing how fast we can zip around the world using Social Media? Just here checking out your latest post all the way from Serendipity Farm… a nice leisurely stroll through a delicious lemon tart. I wonder if you could use date paste (or sugar) in place of the regular sugar? It might make for an interesting experiment. I don’t eat eggs (I am vegan) so it might also make for a most interesting experiment to replace those eggs with besan (chickpea) flour or flax/chia eggs and see if what I ended up with was even remotely like what I was supposed to end up with. I have invented some really interesting things that way (not always edible 😉 ). Cheers for the delicious share 🙂

    1. I just love that I have ‘met’ so many people from all over the world, and thank you for the visit! I am sure you can use date sugar as a replacement as I use fructose with great success. I am going to start playing around with palm sugar soon. Not sure about the egg replacement as I have never tried any substitute. Have a super day 🙂

  4. A classic Tandy. I discovered how easy they are to make this winter when I was in France, and they are a joy to make and eat. I know need to compare your recipe and mine to see the differences ! Happy days 🙂

  5. Citrus tarty goodness. I adore lemon desserts, something about them reminds me of afternoons in the kitchen with my Grams. You’ve inspired me to bake this tart on the weekend. Delish!

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