French lemon tart (tarte au citron)

French lemon tart is my version of the popular French lemon tart, tarte au citron. It has a crunchy sweet shortcrust pastry shell filled with a tangy lemon custard and will make you feel as though you are sitting in a French patisserie.

This lemon dessert can easily be prepared by following a few simple steps. It is perfect for family meals, fine dining or afternoon tea and as the ingredients are readily available it can be enjoyed throughout the year.

The pastry case can be prepared ahead of time for convenience, but if you want to save time you could opt to use a ready made pie crust. In this case simply jump to the heading "To prepare the lemon custard filling" and continue from there.

The quantities in this French lemon tart recipe are sufficient for around 8 servings.

Ingredients for the sweet shortcrust pastry

• 160g plain flour - also known as all purpose flour. No speciality flour is needed to make this pastry. You will also need a little extra flour for rolling out.

• 80g butter - chilled. Either salted or unsalted. I have used butter to make this pie crust as I like the flavour but you could substitute margarine if you prefer.

• 50g icing sugar - this adds a slight sweetness to the pastry.

• 1 egg - the egg adds texture to the pastry and a richness of flavour.

• 1 teaspoon vanilla extract - ideally use vanilla extract but if you don't have any you could use vanilla essence but make sure you use a good quality brand.

• Water - use water only if your pastry is too dry and add a little at a time.

Ingredients for the lemon custard filling

• 5 eggs - the eggs add richness to the lemon curd and help it to set. This recipe uses whole eggs rather than just the yolks so you are not left wondering what to make with the egg whites.

• 150 ml double cream - in the UK double cream has around 48% fat content and is ideal for this lemon curd filling. If you are outside the UK try to match this as closely as possible.

• 3 lemons - use both the juice and the zest to give your tart it's tangy lemon flavour. As this recipe uses the zest it is better to use unwaxed lemons if possible. If not, then wash and dry the lemons before zesting.

• 150g caster sugar - caster sugar is better than granulated sugar as it is finer and dissolves more quickly.

• Icing sugar - dust a little icing sugar over the tart just before serving to add that finishing touch.

Equipment needed

In addition to standard kitchen equipment you will need a 20cm diameter loose bottomed non-stick flan dish. If you don't have one, see "Tips" below.

To prepare the pastry

The easiest way to prepare the pastry dough is to use a food processor.

Place the flour in a food processor. Cut the butter into pieces and add to the flour. Pulse until it is the consistency of breadcrumbs.

Add the icing sugar, egg yolk and vanilla extract and pulse again until the pastry forms a single mass. Add the egg white if the dough is too dry (which may be the case particularly in cold weather) and pulse again. If it still looks to need more liquid add a little water, a small amount at a time, and pulse again until the pastry is the right consistency to roll out.

If you do not wish to use a food processor or don't have one then the pastry can be prepared by hand.

Wrap in cling film and chill for at least 30 minutes before rolling out.

Roll out on a lightly floured pastry board to form a shape of a circle, about 3 mm thick. Carefully lift and place over a 20cm diameter non stick loose bottomed metal flan tin. Gently press into place and trim any excess pastry. Cover and place in the fridge until you are ready to add the filling.

To prepare the lemon tart filling

Start by zesting and juicing the lemons.

Next, whisk the eggs in a large bowl.

Add the cream, lemon zest, lemon juice and caster sugar and whisk again.

To assemble and bake the lemon tart

Heat the lemon custard to around room temperature and then pour into the pastry case to just below the top of the pastry.

Bake the tarte au citron in the centre of a preheated oven at 170^oC, 325^oF, gas mark 3 for around 30 minutes or until firm.

Place on a wire rack to cool. Carefully remove from the tin when cool and place on a plate and chill. The lemon curd may crack slightly but I think this adds to the attractiveness of the tart.

Dust with a little icing sugar just before serving.

FAQs

Tips

1. The pastry case can be prepared ahead of time, covered with cling film and either stored in the fridge until the next day or frozen. The frozen pastry cased will defrost fairly quickly at room temperature when you are ready to use it.
2. If you don't want to make pastry you could use a ready made pastry case to make this lemon curd pie.
3. If you don't have a loose bottomed non-stick flan tin you could use a similar sized ceramic dish but place a sheet of non-stick baking parchment in the base of the dish before lining with the pastry.
4. While you are making pastry it is worth preparing more than one batch as there will be same amount of washing up for two or three batches. You will then have pastry prepared to use for another recipe such as cherry Bakewell tart or pistachio frangipane.

Other pastry desserts