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tarte au citron (lemon tart)

Lemon tart

Truly a thing of beauty

Preparation40 Mins
Cooking Time55 Mins

In nineteenth-century France, the lemon tart was so revered that it was served to the King as a symbol of wealth and goodness. It is relatively simple to make and so worth it for the zesty lemon tang and creamy custard - a delicious sweet and sour experience that cannot fail to delight your guests. Perhaps this is why it has always been one of the most popular recipes on my website.

Ingredients Required

For the sweet pastry

unsalted butter, at room temperature, diced
icing sugar, sifted, plus extra for dusting
egg yolks
plain flour
2 tbsp

For the lemon cream

medium organic or free range eggs
caster sugar
lemon juice
2 tbsp
lemon zest, finely grated
double cream

Cooking Method

Chef tips

"You could prepare double the quantity of pastry and freeze half for another dessert, if you wish."


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This recipe is adapted from the book Simple French Cookery

Raymond brings authentic French family cooking to your kitchen. In these simple-to-follow recipes, he describes the basic techniques required to create traditional French food at home. Step-by-step instructions and photography accompany every stage, from starters and soups, fish, meat and vegetable dishes, through to a selection of irresistible desserts.

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