La tarte au citron - Lemon Tarte

La tarte au citron - Lemon Tarte

Prep Time


Cook Time



6 people
La tarte au citron

Chef Franck Pontais is committed to creating innovative dishes using quality ingredients only.  He never stops pushing the boundaries of his creativity and aims to bring people together around delicious and beautiful food.


Ingredients for the sweet pastry

  • 4 cups Plain flour
  • 2 cups caster sugar
  • 3/4 cup unsalted butter
  • 1 pinch table salt
  • 1/2 teaspoon baking powder
  • 2 small eggs

Ingredients for the lemon mix filling

  • 5 medium eggs
  • 1/2 cup double cream
  • Lemon zest from 5 lemons
  • 1 cup caster sugar
  • Juice from 5 lemons


Method for the sweet pastry

  • 1 In a large mixing bowl or a mixer, combine the flour, caster sugar, baking powder and the salt
  • 2 Cut the butter into small pieces , combine the butter using your hand until it makes a sandy type of texture
  • 3 Add the eggs and form a dough, do not overwork and let rest for at least 3 hours
  • 4 Once rested, roll out the pastry to 3 mm - 5 mm thickness and line a tart tin with it
  • 5 Cover with baking parchment paper and fill with baking beans
  • 6 Cook in a oven at 200C for about 15 minutes, let it cool down and remove the beans

Method for the filling

  • 1 Break the eggs into a bowl, add the lemon juice, the lemon zest and the caster sugar
  • 2 Whisk the mix until the ingredients are all well combined
  • 3 Add the double cream and whisk again
  • 4 Pour the filling into the cooled baked pastry case almost to the top
  • 5 Bake for 35 to 40 minutes at 300F or until just set but with a slight wobble in the middle
  • 6 Chill and cut into portions or use a pastry cutter (as pictured) if you don’t want the pastry crust
  • 7 Garnish with dry candied lemon slice or a dust of icing sugar



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