Is there a more iconic French dessert than Tarte au Citron (Lemon Tart)? Every restaurant and boulangerie on the Côte d’Azur will have a slightly different version. some served sprinkled with icing sugar, some topped with soft meringue. Here is one of the best I have come across, from UK based chef Raymond Blanc who runs Le Manoir aux Quat’Saisons hotel and restaurant in Oxforshire. But if, like me, you are a big fan of meringue, finish it off with this luscious topping.
Tarte au Citron Recipe
1Ingredients (for 4-6 people)
- 120 g unsalted butter, at room temperature, diced
- 75 g icing sugar, sifted
- 3 egg yolks
- 250 g plain flour
- 2 tablespoons water
- 5 medium organic or free-range eggs
- 150 g caster sugar (I found 100g was enough as I find most desserts too sweet)
- 85 ml lemon juice
- 2 tablespoons finely grated lemon zest
- 150 ml double cream
2Ingredients (for the meringue)
- Pinch of salt
- 100g of icing sugar
- 3 egg whites
3Preparation
Making the Pastry
1. With a spatula, mix the soft butter and icing sugar to a cream, then beat in 2 of the egg yolks. Add the flour and rub the butter mixture and flour together. Add the water and form a ball.
2. Knead the pastry on a floured work surface until blended.
3. Wrap in cling film and refrigerate for 30 minutes.
Making the lemon cream
1. In a large bowl, whisk together the eggs, sugar, lemon juice and zest.
2. Whisk in the cream and then chill in the fridge.
Finishing the Pastry
- Evenly roll out the pastry into a circle 3 mm thick. Roll the pastry over the rolling pin and unroll it over a 24 cm loose-bottomed tart tin.
- Take a small ball of pastry and gently press it all around the base of the tart to ensure a snug fit.
- Prick the base of the pastry all over with a fork and refrigerate for 30 minutes.
Pre-heat the oven to 160°C/ 325°F
Cooking the Pastry
- Line the pastry case with aluminium foil and fill with dried beans.
- Bake for 10 minutes, remove from the oven and lift out both foil and beans.
- Return the tart tin to the oven and bake for a further 20 minutes.
- Brush the inside of the pastry with the remaining egg yolk and return to the oven for 1 minute. Turn the oven down to 140°C/ 275°F.
Cooking the Lemon Tart
- Pour the lemon cream mixture into a saucepan and warm gently.
- Pour into the pastry case and bake for 25 minutes.
- Remove from the oven and leave to cool while you make the meringue.
Meringue Preparation
- Add a pinch of salt to the egg whites then beat them until they form soft peaks.
- Next add the sugar and continue beating them with a whisk until they are firm.
- Cover the lemon cream with the meringue, either using a piping bag or freestyle,
- Then return the tart tin to the oven on top grill setting at 150°C.
- Bake until the meringue shows a light golden colour (approx. 10 minutes).
Take the lemon tart out of the oven and leave to cool down on a rack for 30′. Serve with crème fraiche or plain yoghurt.
INSIDER TIP: If you don’t have the time to make the pastry from scratch, you can always buy ready-made pâte sablée (short crust pastry).
