Tarte au Citron

Experience the essence of French patisserie-making with our Tarte au Citron recipe. This classic dessert, boasting a buttery crust and vibrant lemon filling, strikes a perfect balance between sweetness and citrusy zing. Simple yet sophisticated, this Tarte au Citron promises a delightful culinary adventure in every bite.

To prepare this dessert, reach for our Flan and Quiche Tin. This versatile piece of bakeware provides superior heat retention to deliver an even bake each and every time. Of course, the key to any successful Tarte au Citron is getting the right consistency with the filling. Be sure to beat the mixture until smooth and creamy throughout.

Our Tarte au Citron recipe takes just under an hour to prepare and serves between four and six portions. To get started, add the below ingredients to your grocery list and read the step-by-step instructions to guide you through this recipe. Bon appétit!

Sift the flour, salt and icing sugar together in a bowl. Rub in the butter until the mixture resembles breadcrumbs and add the water. Bring together to form a dough, cover and place in fridge for at least 30 minutes.

Dust a work surface and a rolling pin with some flour and roll the pastry out thinly. Line a Le Creuset Bakeware 26cm quiche/flan tin. Chill in the fridge for a further 30 minutes.

Roll off the excess pastry with a rolling pin, line with baking paper and fill with baking beans. Bake blind at 180°C/160°C fan /Gas Mark 4 for 15 minutes. Remove beans and cook for a further 5 minutes.

To make the filling beat the egg and caster sugar together thoroughly, add the lemon juice and then stir in the cream.

Pour the mixture into the baked pastry case and bake at 130°C /110°C fan/Gas Mark ½ for 35-45 minutes or until the filling is starting to set but is still slightly wobbly in the middle.

Remove from oven and allow to cool.

Remove the tart from the tin on to a heat proof serving plate, sprinkle the surface with caster sugar and caramelise with a blow torch.