Lemon Tart - Tarte au Citron

    1 hour 25 minutes

    This is my favourite french dessert. The tang of the lemon is wonderful.


    Victoria, Australia
    86 people made this

    Makes: 1 tart

    • 1 or 2 sheets of shortcrust pastry (depending on the size of your flan dish). You can also use home made pastry if you prefer.
    • 4 eggs
    • 2 egg yolks
    • 250g caster sugar
    • 185ml double thick cream
    • 250ml lemon juice
    • fine zest of 3 lemons

    Preparation:15min  ›  Cook:50min  ›  Extra time:20min chilling  ›  Ready in:1hour25min 

    1. Preheat the over to 190 degrees C.
    2. Line the tart flan, or tin, with the shortcrust pastry and chill in the fridge for 20 mins.
    3. Whisk the eggs, egg yolks and sugar together. Then whisk in the cream, lemon juice and zest.
    4. Blind bake the pastry for 10 mins (to do this, line the pastry shell with greaseproof paper, then use either baking beads or dried rice on top). Once done, remove the paper and weights and cook for a furthur 3 - 5 mins. Remove from the oven and reduce the heat to 150 degrees C.
    5. Place the flan on a baking tray, then carefully pour the lemon filling onto the pastry. Bake for 35 - 40 mins, or until the filling has set.
    6. Leave to cool before serving. Dust lightly with icing sugar if you wish.

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    Reviews in English (2)


     -  06 Sep 2012


    I'm a learner when it comes to cooking and this was a great recipe - easy to follow and most importantly it worked and tasted AMAZING !! Thank you for the recipe frenchflair 😊🍋  -  14 Jan 2015