Tarte Au Citron

Quite simply the best for feeding a crowd! These quantities are perfect for filling a 28cm tart ring with a little filling left over to pop into a clean jam jar, providing fresh lemon curd to serve with toast,meringues or as a filling for a Maderia cake.

There are a number of eggs - it is a decadent dessert and worth every one!

Category:  Desserts  - 


For 10 people


  • 350 g plain flour
  • 175 g unsalted butter
  • 100 g icing sugar
  • 3 egg yolks
  • 7 lemons, chopped {mosgloss=zest}and juice
  • 350 g white sugar
  • 6 eggs
  • 9 egg yolks
  • 300 g unsalted butter, softened

Tarte Au Citron Directions

  1. Pre-heat oven to 180 degreesC
  3. 1. Place flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the remaining ingredients, pulse and a dough will be formed. Remove and wrap in plastic film. Chill for about 30 minutes.
  5. 2. Roll the pastry to fit your tart tin and {mosgloss=bake blind} for 10 minutes, remove the beans and paper and return the pastry case to the oven for a further 5 minutes or until cooked but not coloured. Remove.
  8. Turn the oven up to 220 degrees C. Make the filling.
  10. 3. Place the lemon zest and juice, sugar, eggs and yolks into a large saucepan. Over a low heat, whisk until the sugar has dissolved.
  12. 4. Add half the butter and continue to whisk until it has melted and the mixture has begun to thicken slightly. Add the remaining butter and continue to whisk. As the eggs cook the mixture will thicken enough to coat the back of a spoon. At this stage remove from the heat and continue to whisk until it cools slightly (whisking prevents the mixture from curdling).
  14. 5. Pour filling into the pastry case (and the leftover into a clean jar). Bake for about 10 minutes until the surface begins to brown.
  17. Serve chilled.

  18. There is enough mixture here for a 28cm tart and 4 tartlettes.