Tarte au citron

Tarte au citron

Based on 117 ratings

"Wonderfully creamy! If you like your desserts a bit sweet and sour, you should definitely try this recipe!"

Difficulty

Medium 👍

Preparation

40 min

Baking

70 min

Resting

45 min

Ingredients

2Servings
29⅛ g
all-purpose flour
16⅔ g
butter (cold)
4⅛ g
confectioner’s sugar
1
eggs
tbsp
water (ice-cold)
37½ g
sugar
10 g
mascarpone
10 ml
whipping cream
lemons (zest and juice)
butter for greasing
confectioner’s sugar for serving
MetricImperial

Utensils

food processor, plastic wrap, tart pan with a removable bottom (26 cm/10 in.), rolling pin, oven, pie weights or dried beans, parchment paper, zester, citrus juicer, stand mixer or hand mixer with beaters

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How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal293
Fat15 g
Protein6 g
Carb34 g
  • Step 1/6

    Add flour, butter, and confectioner’s sugar to a food processor and pulse briefly. Separate a part of the eggs and add yolk as well as cold water to the food processor. Pulse until dough comes together. Wrap in plastic wrap and let rest in the refrigerator for approx. 15 min.
    • 29⅛ g all-purpose flour
    • 16⅔ g butter
    • 4⅛ g confectioner's sugar
    • egg
    • tbsp water
    • food processor
    • plastic wrap

    Add flour, butter, and confectioner’s sugar to a food processor and pulse briefly. Separate a part of the eggs and add yolk as well as cold water to the food processor. Pulse until dough comes together. Wrap in plastic wrap and let rest in the refrigerator for approx. 15 min.

  • Step 2/6

    Grease a tart pan with some butter. Thinly roll out dough and place in tart pan. Trim edges if needed. Return to refrigerator and let rest for a further approx. 30 min.
    • butter for greasing
    • tart pan with a removable bottom (26 cm/10 in.)
    • rolling pin

    Grease a tart pan with some butter. Thinly roll out dough and place in tart pan. Trim edges if needed. Return to refrigerator and let rest for a further approx. 30 min.

  • Step 3/6

    Preheat oven to 200°C/400°F. Carefully place a sheet of parchment paper on the crust and fill with pie weights. Blind bake the crust for 20 – 25 min. Transfer out of oven, remove pie weights, and set aside to cool. Reduce oven temperature to 180°C/350°F.
    • oven
    • pie weights or dried beans
    • parchment paper

    Preheat oven to 200°C/400°F. Carefully place a sheet of parchment paper on the crust and fill with pie weights. Blind bake the crust for 20 – 25 min. Transfer out of oven, remove pie weights, and set aside to cool. Reduce oven temperature to 180°C/350°F.

  • Step 4/6

    Mix remaining eggs and sugar in a stand mixer until well combined. Add mascarpone and whipping cream. Add lemon zest. Juice lemons and add some of the juice.
    • eggs
    • 37½ g sugar
    • 10 g mascarpone
    • 10 ml whipping cream
    • lemons (zest)
    • 25 ml lemon juice
    • zester
    • citrus juicer
    • stand mixer or hand mixer with beaters

    Mix remaining eggs and sugar in a stand mixer until well combined. Add mascarpone and whipping cream. Add lemon zest. Juice lemons and add some of the juice.

  • Step 5/6

    Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 30 – 35 min. until just set. Remove from oven and let cool.
    • oven

    Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 30 – 35 min. until just set. Remove from oven and let cool.

  • Step 6/6

    Serve dusted with confectioner’s sugar.
    • confectioner’s sugar for serving

    Serve dusted with confectioner’s sugar.

  • Enjoy your meal!

    Tarte au citron

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