Tarte au citron
Tarte au citron, from above
Non vegEggFrance

Tarte au citron

Buttery crust, sharp lemon cream. A tart that wakes you up after a heavy meal.

90 minTime
7 gProtein each
mildSpice
Lemons of the Riviera2 chapters · 1 min read

Make it your way

Grandma's waySweet shortcrust and a baked lemon cream filling.
The original
383kcalsame
7 gproteinsame
1 gfibresame
90minutessame

Tarte au citron.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Butter100 g, cold
Sugar1 cup, divided
Egg5, divided
Lemon juice⅔ cup, from 4 to 5 lemons
Lemonzest of 2
Fresh cream (thickened cream, heavy cream)½ cup
Salta pinch

Method

5 steps
  1. 1Rub butter into flour, 60 g sugar and salt until sandy. Add 1 egg and press into a dough. Chill 30 minutes.
  2. 2Roll, line a 23 cm tin and blind bake at 180 C until pale gold.
  3. 3Whisk 4 eggs with the remaining sugar, then the lemon juice, zest and cream.
  4. 4Pour into the warm shell and bake at 150 C until just set.
  5. 5Cool completely and chill before slicing.
Serve it like this

Serve chilled slices on a plate with a little whipped cream or a few berries, and a dusting of icing sugar.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Tarte au citron: a bread or rice, a side, something to drink and something sweet.

A little snack Chicken vol au vents60 min
A little snack Cheese board20 min
To drink Chocolat chaud10 min
To drink Masala chai10 min
Sign up to send it to your cook