I love a good tarty lemon tart. I have a small lemon tree but it yields so many lemons. The good thing is that my Hubby loves Tarte au citrons or lemon tarts and I love making them.
I have made many tarts in my time and I’m constantly looking for an easy recipe. I have found an Eric Lanlard tart shell recipe and this is the one I use all the time now. The only difference with mine is that I use a food processor to make the job easier and faster. He uses the traditional method by rubbing the ingredients together using your hands. Feel free to do either of those methods. The filling is inspired by Mary Berry. Sometimes I use the same filling recipe to make a curd. I just cook it slowly untill thick. This filling is quite tart, and that’s the way hubby likes it, you can use less lemon zest if you don’t like it as tart.
This recipe for the tart shell makes more than one shell. You can freeze any left overs. It can keep for about 2-3 months. Just defrost in the fridge for 24 hours.
Sweet shortcrust pastry
- 300g plain flour
- 4 tbs caster sugar
- 200g cold unsalted butter, chopped into cubes
- 2 egg yolks
- 2 tbs cold water
- 2 tsp vanilla paste
- 5 eggs, lightly beaten
- 125ml thickened cream
- 225g caster sugar
- juice and zest of 4 lemons
- icing sugar for dusting
- In a bowl of an electric food processor add the flour, sugar and butter. Pulse until mixture resembles bread crumbs.
- Add the rest of the ingredients and process until the mixture comes together. Turn off as soon as the dough comes together into a ball.
- Turn out onto a lightly floured bench and knead together for a minute. Roll into a ball then cover with clingfilm and chill for about 30 mins in the fridge.
- After 30 mins, roll our the pastry on a lightly floured bench slightly bigger than your tart tin.
- Grease a loose bottom tart tin then gently lift the pastry onto the tin and press firmly but gently into place ensuring there are no gaps between the pastry and the tin.
- Let any excess pastry hang over the edge then trim. Prick the base with a fork cover and then chill the pastry for 30 mins.
- Turn on oven 180degC (160degC fan forced)
- Blind bake pastry. Place a large piece of baking paper over the base and sides of the pastry and fill the base with baking beans.
- Bake for 10-15mins or until just set, then remove the paper and beans and cook for a further 10mins or until golden.
- While the tart is baking, make the filling. In a large bowl, mix together all the filling ingredients.
- Pour filling into baked tart shell and bake 30-35mins until there is a slight wobble in the middle.
- Leave to cool slightly before removing from the tart tin.
My tarte au citron is served on my Maxwell and Williams marble tray 40cm x 30cm with Gold handle RPP $49.95
I love lemon curd. It’s so easy to make. Sometimes, I just whip it up and serve it in a jar on top a biscuit crumb base and topped with whipped cream. Like my recipe here. It can be used as a topping on top of cupcakes as well. Lemon curd can be used in many ways but I think the best way, I found, is in this cake.
I found this recipe in a women’s weekly cookbook and it may look hard to make but it’s actually quite simple. This is definitely a show stopper! It can be served as a dessert after dinner or as a sweet treat for afternoon tea.
The cake is best eaten after being chilled overnight but, hey, who can wait that long? Not my family, that’s for sure!
- 4 egg whites (at room temperature)
- 1 cup ground almonds
- 1 cup caster sugar
- 125g white chocolate, coarsely grated.
- 1 1/4 cups thickened cream
- Preheat oven to 160degC and grease a 24cm springform pan and line base with baking paper.
- Beat egg whites and 1/4 cup of the sugar in a small bowl until firm peaks form. Add remaining sugar and beat on high speed for about 5 minutes or until sugar is dissolved.
- Fold the chocolate and ground almonds into the meringue mixture. Spread mixture into the pan and bake for about 40 minutes. Cool meringue in the pan.
- Beat the cream until soft peaks and fold in the lemon curd (recipe below)
- Spoon the curd mixture onto the meringue and refrigerate several overs or overnight until firm.
- 250g cold butter, chopped
- 2 eggs, lightly beaten
- 2/3 cup lemon juice
- 1 1/3 cups caster sugar
- 2 egg yolks
- Place the butter in medium saucepan. strain the egg yolks into the pan.
- Add the remaining ingredients and stir over low heat, without boiling for about 10 minutes or until mixture thickly coats the back of a wooden spoon.
- Transfer curd to medium heatproof bowl. Cover, refrigerate until cold.
I need to make this again very soon!
What do you do when you have lemons? You make lemonade of course!
It’s lemon season at the moment. They are abundant on trees. I’m proud to own a lemon tree and it bore fruit for the first time this year. Since it’s my tree’s first year fruiting, it only had 6 lemons. I managed to use them to bake a lemon meringue cake (of which, I am hoping to blog very soon).
I got my hands on some cheap lemons and I knew what I wanted to do with them. I wanted to make lemonade. I found a recipe by the Hairy Bikers and it was easy and quick. I keep the lemon syrup in the fridge and make the lemonade when needed (or requested).
Makes a jug full.
- 8 medium sized lemons
- 1.2kg white sugar
- 75g citric acid
- Slice the lemons thinly, removing any pips and place in a large heatproof bowl
- Add the citric acid and the sugar
- Pour 700ml of boiling water
- Leave to cool then sieve into a jug
- To serve, dilute with water or soda water. Serve with ice and some fresh lemon slices