Tarte Au Citron
Tarte au Citron or Lemon Tart is one of those timeless classics of French baking that you will find on dessert menu’s the world over. This recipe is for the classic tarte au citron, and whilst there are many variations on the original, mastering this delightful classic dessert is a first step in becoming an accomplished Pâtissier.
Pâtissiers all over France have for many years tried to put a unique twist on the tart, so some are prepared with a sharper-tasting curd mixture. This works especially well when topped with a really thick layer of fluffy white meringue and ever so lightly browned, an accent which transforms the dish into a tarte au citron meringuée – another staple of the extensive repertoire of delicate French desserts.
For one of the most delicious lemon tarts to be found in France, make your way to Menton on the Côte d’Azur, where they grow their very own ‘Menton lemons’, which possess their own distinctive taste, vibrant colour and shape. The commune of Menton produces more than 150 tonnes of lemons per year – more than enough for the Fête du Citron, celebrated each February. Menton lemons are made all the more delicious when used for the local tarte au citron Mentonnais, a variant which usually includes ground almonds.
You certainly do not have to be French, or even in France to create your own amazing Tarte au Citron, and you don’t have to have access to any fancy lemons, regular lemons will do nicely. The Pate Brisee for this recipe has been in my recipe file every since I studied at Le Cordon Bleu; it is a classic French pastry dough, and produces amazing results!
This Tarte au Citron recipe really is super easy and it is always a showstopper classic. Plus, the Vitamin C from the lemons helps your body to produce collagen- a much needed ingredient for radiant skin. That’s the only excuse I need to have a second slice…
Tarte au Citron
Equipment
- 24 cm loose bottom tart tin 9.5 inches
- Baking Beads
- Pastry Brush
- Rolling Pin
- Electronic digital scales
Ingredients
Pate Brisee (Pastry Case)
- 200 grams Flour [ 7 ounces ] All purpose
- 100 grams Butter [ 3 1/2 ounces ] small dice and chilled
- 1 egg lightly beaten
- 1/2 teaspoon vanilla extract good quality
- 5 grams salt
- 5 grams sugar I use caster sugar, but that is not necessary
- 10 ml water [ 2 teaspoons ]
Creme de Citron
- 3 large Eggs
- 150 gram Sugar [ 5 1/3 ounce ]
- Zest of 1 lemon approx 10-12 grams- I've used medium to large lemons
- Juice of 3 lemons approx 100 ml- I've used medium to large lemons
- 30 grams Butter [ 2 Tablespoons ] Room temp
Instructions
Pastry Case
- Gather and weigh your ingredients
- Sift Flour in a round bowl, add sugar, salt & butter
- Lightly beat egg and add a drop of water and the vanilla
- Work/rub flour and butter with fingers to a sandy texture. Add egg, rolling mixture into a ball. Or use the pulse setting on a food processor until it is just mixed through, then add the egg, pulse again and transfer to the work surface to knead gently and roll into a ball.
- Wrap flat in cling film and chill 15-20 minutes [ Note 1 ] Heat oven to 180c [approx 350F] and place rack in the middle
- Remove from fridge [15 minutes before you roll ] Roll out pastry dough to the size and thickness you require
- Gently place the pastry dough into the baking tin, making sure it is pressed completely along the edges and trim evenly across the top.
- Place a round of greaseproof paper in the bottom of the uncooked tart case and add some baking beads.
- Using a pastry brush, brush the sides of the tart case with an egg wash
- Bake the tart case on 180c [ 355 F ] for 15 minutes or until golden. Remove from the oven and place on a wire rack.
- When the baking beads are cool enough to handle, remove them and the paper.
Creme de Citron
- Gather and weigh your ingredients
- Combine eggs, sugar, lemon, zest and butter and whisk in round metal bowl.
- Place the bowl over a pan of simmering water and continue whisking to the ribbon stage [ Note 2 ]- approximately 10 minutes
- Pour warm cream into warm pastry case
- Chill for at least 30 minutes
- Pop whatever fruit or garnish you want on top and sift some icing sugar onto the top just before serving
