Tarte au Citron

A classic lemon tart featuring a crisp shortcrust pastry and a zesty, creamy citrus filling. Best served warm or cold.

Baking Vegetarian Dessert Pastry Classic Lemon

Estimated Nutrition

Calories

460.1

kcal / serving

3680.5 kcal total

Carbs

53.2g

per serving

425.2 g total

Fat

24.5g

per serving

195.8 g total

Protein

7.8g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

for the pastry

225

Caster Sugar

piece

Icing Sugar

for dusting

Dairy

100

Butter

cold, cut into small cubes

piece

Egg Yolk

free-range

piece

Egg

free-range

125

Double Cream

Fruits

piece

Lemon

juice and zest

GrainsCereals

175

Plain Flour

plus extra for dusting

Liquids

tbsp

Water

cold

Method

Pulse flour, butter, and icing sugar in a food processor until breadcrumbs form, then add egg yolk and water.

Cool slightly, remove from the tin, and serve dusted with icing sugar.

Grease a 23cm loose-bottomed, fluted tart tin.

Draw a circle on parchment paper 4cm wider than the tin base.

Roll the pastry out on the tin base until it reaches the marked circle.

Ease pastry into the tin and sides, prick with a fork, and chill for 30 minutes while preheating oven to 200°C.

Line with foil and beans, bake blind for 15 minutes, trim edges, and bake for 12 minutes more at 170°C.

Whisk filling ingredients, pour into the cooled case, and bake at 170°C for 35 minutes until just set.

Pulse until clumps form, then gather into a ball and knead briefly until smooth.