Tarte au citron
Pâte sucrée croustillante et crème au citron onctueuse et acidulée.
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Make the pastry
Rub the flour, butter and icing sugar together with your fingertips until it looks like fine breadcrumbs. Add the egg yolk and water and bring together into a dough, then flatten into a disc, wrap and chill for 30 minutes.
- 200 g flour
- 100 g cold butter
- 60 g icing sugar
- 1 yolk + 1 tbsp water egg yolk and cold water
✅ C'est prêt quand : dough is smooth, holds together and no longer sticky
Line the tin
Roll out the chilled dough thinly and line a 23 cm loose-bottomed tart tin, pressing it into the edges. Prick the base with a fork, chill for 15 minutes, and heat the oven to 180 C (350 F).
- all the pastry dough from step 1
✅ C'est prêt quand : pastry fits snugly in the tin with no gaps and feels firm
Bake the case
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Make the lemon filling
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Bake the tart
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Cool and serve
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Make the pastry
Rub the flour, butter and icing sugar together with your fingertips until it looks like fine breadcrumbs. Add the egg yolk and water and bring together into a dough, then flatten into a disc, wrap and chill for 30 minutes.
- 200 g flour
- 100 g cold butter
- 60 g icing sugar
- 1 yolk + 1 tbsp water egg yolk and cold water
✅ C'est prêt quand : dough is smooth, holds together and no longer sticky
Line the tin
Roll out the chilled dough thinly and line a 23 cm loose-bottomed tart tin, pressing it into the edges. Prick the base with a fork, chill for 15 minutes, and heat the oven to 180 C (350 F).
- all the pastry dough from step 1
✅ C'est prêt quand : pastry fits snugly in the tin with no gaps and feels firm
Bake the case
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the lemon filling
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake the tart
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cool and serve
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The Story Behind the Dish
Lemon tarts have been made in France since at least the 1800s, and the town of Menton on the Riviera, famous for its lemons, celebrates them every year at its Lemon Festival. In Paris, the tarte au citron is a fixture in every pâtisserie window.
The filling is a simple lemon custard: eggs, sugar, cream and lots of juice, baked gently until it sets smooth and glossy.
⭐ Why It's Famous
It's one of the great classics of French pastry, prized for its balance of sweet and sour.
💡 Fun Fact
The Menton Lemon Festival builds giant sculptures from more than 100 tonnes of citrus fruit.
France (Menton and Paris pâtisseries)
43.78°N, 7.50°E
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