Classic French Tarte Au Citron - Fresh Lemon Tart

Total Time
1hr
Prep
10 mins
Cook
50 mins

This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.

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Ingredients

Nutrition

Directions

  1. Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
  2. Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
  3. Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar.
  4. Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream.
Most Helpful

5 5

I've made this a number of times. For my pie dish the filling is about double the amount required but it freezes really well so you can save the other half for a later date.

4 5

Tastes great, I should know, I made it twice. I bought a French fluted tart pan, couldn't get the 20 cm specified, so went for 24cm. There was much too much filling and I wound up with a very nice tart, but not enough for the company I was having over that evening for dinner and several small custard cups I baked along with the tart to use all of the extra filling, another way to use this if you don't want to make a tart, they were very pretty too, but not enugh either for the company. I made another pie crust and used it to line a good old American glass pie pan which is much bigger than a tart pan and another batch of filling and the filling filled the American pie pan. It made a very nice lemon custard pie which everyone liked. We still have four custard cups and a small tart pan of tart to go now. The quantity of lemon was fine for us.

4 5

I have made this tart three times now and it tastes delicious. Even a friend who said "I don't like lemons" came back for a second helping. <br/><br/>However, when the tart is cooked the top has always ended up cracking and looking like crazy paving. What am I doing wrong?