We bring the taste of France home with this delicious tarte au citron. You don’t even have to go to a confectionary or patisserie for this. Only a few ingredients are enough to decorate this wonderful lemon tart on the table. Once you make them, you’ll want to make them again and again. Very tasty!
Did you know that lemon tart, also called “lemon pie,” is the most popular dessert in the United States? In France, tarte au citron is one of the top 3 most popular desserts with a long tradition dating back to the Middle Ages.
Historians do not agree on the origin of this tart. But perhaps someone stuffed a lemon pudding into a dough and the beginnings of tarte au citron were laid. The ingredients for the filling have been around since the Middle Ages: lemon, sugar and eggs. Lemons have been cultivated in Europe since the 13th century.
If you want to try other French desserts, check out our recipe for fluffy madeleines with honey or homemade apple fritters. If you’re looking for some French delicacies, you can also check out our recipes for these delicacies and cook them yourself:
Tarte au Citron: French baking made easy
Are you looking for a classic French dessert? Then the succulent tarte au citron is just the thing. It makes a great dessert or afternoon tea accompaniment and is prepared with just a few ingredients.
For the dough:
For the lemon filling:
For the dough, cream together small pieces of butter, icing sugar and a pinch of salt. Now stir in an egg. Then you can sift flour over it and knead everything. Chill in cling film for about an hour.
After the dough has rested, shape it into a circle (about 30cm in diameter) on a floured work surface. Place in a greased tart pan and press the edges. Chill again for about 30 minutes. In the next step, punch the dough a few times and cover with baking paper. Now place the lemons on the baking paper and “bake blind” in the hot oven for about ten minutes. Take out, discard the baking paper and the lemons.
For lemon filling, first wash the lemon in hot water. Now squeeze a tablespoon and squeeze the lemon. Carefully melt the butter in a small saucepan. Beat two eggs, egg yolks and sugar until creamy. Add lemon zest and juice, fold in butter and almonds.
In the last step, spread the mixture prepared for the lemon tart on the pre-baked base and bake for another 30 minutes. Allow to cool slightly before serving.