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Tarte aux Citron Recipe From NIce Cuisine Nissarde

Lemon Tart - Tarte aux Citron - La Tarta al Limoun

Carnets de cuisine du Comté de Nice
A delicious lemon tart that can be baked as one large tart or served in smaller tartlets to share, Enjoy! 
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people

Ingredients
 
 

For the Dough:

  • 1 cup flour
  • 1/2 cup butter
  • 1 oz almond powder (see note)
  • 3 oz icing sugar
  • 1 egg
  • 1/2 eggshell water if necessary
  • a pinch of salt
  • 1 lemon for zest

For the Lemon Cream:

  • 5 oz caster sugar
  • 4 egg yolks
  • 1 1/2 oz cornflour
  • 1 cup milk
  • 2/3 cup lemon juice
  • 1 lemon for zest
  • 2 oz butter

For the Candied Lemons:

  • 2 whole lemons
  • 7 oz caster sugar
  • 5 oz water
  • 1 lemon for juice

Instructions
 

To Make the Pastry:

  • Pour the flour, almond powder, sugar and salt into a bowl and mix. Add the butter cut it into small pieces, and mix to incorporate the butter into the flour.
  • Form a fountain and pour in the beaten egg. Gather the dough with your fingers until it is homogeneous without overworking it. Add a little water (the equivalent of half an eggshell) if necessary.
  • Crush the dough with the palm of your hand (milling) to incorporate all the elements. Form the dough into a smooth, soft ball. Set aside in a cool place for at least two hours.

To Make the Candied Lemons:

  • Cut the lemons into 2 mm slices. Blanch the lemon slices for 2 or 3 minutes, then drain them. Mix 15o ml of water, the lemon juice with the caster sugar and bring to a boil in a pan. Add the lemon slices. Cook over low heat for about 30 minutes until they become translucent and melting. Set aside to cool.

Blind Bake the Pastry:

  • Roll out the pastry to a thickness of 2/3 mm and fill a 26 cm diameter and 2 cm high tart mould (or several small tart moulds) with butter.
  • Prick the pastry with a fork. Set aside in a cool place while the oven heats to 350° F (180° C).
  • Place a sheet of baking paper with peas or beans on top of the pastry. Pre-bake for 15 minutes. Remove the paper and peas and continue baking at 320° F (160° C ) for 15-20 minutes (depending on the oven and the size of the pies). Remove from the pie tin and allow to cool on a wire rack.

Make the Lemon Cream:

  • Zest the lemon. Squeeze the equivalent of 3 to 4 large lemons to obtain 150 g of juice.
  • Mix the eggs with the sugar, cornflour and lemon zest, then whisk in the milk.
  • Add the lemon juice, heat in a saucepan over medium heat and bring to a boil, stirring. Continue over moderate heat until thickened, stirring constantly. Remove from the heat and whisk in the butter, cut into cubes.
  • Set aside for a moment before garnishing the tart shell.

Assemble the Tart:

  • Pour the lemon cream over the tart base, leave to set in a cool place for at least two hours, and then arrange the slices of preserved lemon.

Notes

As a variation, make the recipe without the preserved lemons and without almond powder.
Keyword Lemon, Tarts
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