Tarte au citron

Tarte au citron

Based on 66 ratings

Difficulty

Medium 👍
40
min.
Preparation
70
min.
Baking
45
min.
Resting

Ingredients

Servings:-12+
175 g all-purpose flour
100 g butter (cold)
25 g confectioner’s sugar
eggs
1 tbsp water (ice-cold)
225 g sugar
60 g mascarpone
60 ml whipping cream
lemons (zest and juice)
butter for greasing
confectioner’s sugar for serving
Metric
Imperial

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

Nutrition per serving

Cal
293
Protein
6g
Fat
15g
Carb
34g

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.
  • 175 all-purpose flour
  • 100 butter
  • 25 confectioner's sugar
  • 1 egg
  • 1 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.
  • 5 eggs
  • 225 sugar
  • 60 mascarpone
  • 60 ml whipping cream
  • 4 lemons (zest)
  • 150 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.