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Tarte Au Citron (Lemon Tart) – My 100th Post!

Following on from yesterdays “lesson” on how to create the perfect pastry, I shall show you how to make a delicious, yet relatively healthy, lemon tart. The Great British Bake Off, a televised British baking competition, first prompted to me to attempt such a dessert. One week the contestants were charged with following a recipe, devised by the goliath of British baking Mary Berry, for lemon tart. The standard set by Mary looked so incredibly delicious I had to go away and create this fantastic, decadent tart for mere pittance.

The thing I most love about this recipe, which is taken from a GoodFood magazine, is that, assuming one has a thin layer of pastry, it doesn’t sit very heavily on one’s stomach. Perhaps this is because instead of using double cream and five eggs, it uses half fat crème fraîche and loses two of the egg yolks. One would think that this may affect the consistency, but I promise you it doesn’t. The recipe for the casing is available in my previous post and under the guidance of Delia it produces a very light and crisp pastry.

I suppose tarts can be rather tricky to bake correctly. However, getting the timing right really isn’t too difficult. It wants to be just set in the middle, with plenty of wobble but no slide. However, once it reaches this point remove it from the oven immediately, otherwise it’ll overcook. One can tell if a tart has been overcooked because it’ll be coming away from the sides of the casing, this means a little too much moisture has evaporated from it. I’m ashamed to admit that I was a little busy when this particular tart was baking and that it did overcook by perhaps 10-20 seconds as a small portion has come away from the edges. However, this hasn’t impaired the flavour or texture at all. Other than that, this recipe is fairly straight forward – Good luck my fellow great British bakers!

Lemon Tart Filling

Serves 12-16


•3 eggs and 2 extra egg whites

• 140g icing sugar, plus extra for decoration

• The zest of 4 lemons, finely grated

• The juice of 4 lemons

• 200ml of roughly half fat crème fraîche, although I suppose one could use full fat


1. Heat the oven to 150C. Beat together the eggs until smooth. Sift the icing sugar into a bowl and add the eggs, whisk until there are no lumps. Stir in the zest and the juice and leave to stand in order to let the lemon infuse.

2. Beat the crème fraîche in a bowl until smooth, then sieve in the lemon mixture. Whisk until all the lumps have been removed. Pour half into the pastry case, place it in the oven and then pour in the rest. This method avoids spillages. Bake for 15-20 minutes, or until the filling is just cooked –wobbly, but not coming away from the sides of the casing. Leave it to stand for at least an hour before decorating with icing sugar.

Cost: A bag of 4 lemons currently costs 56p, which is an absolute bargain as a single lemon usually sets one back a whole 30 pence. As such, this tart came in at an exceptionally cheap £2.60. That’s assuming you have to buy the eggs – I didn’t so my tart actually cost around £1.60. Good times.

137 replies on “Tarte Au Citron (Lemon Tart) – My 100th Post!”

Hey, I have just started reading your blog and am really enjoying it! I am overseas and on a budget at the moment so it is perfect to find recipes that are not overly complicated with lots of ingredients etc…
keep up the good work!

oh, gorgeous. Nothing like a good lemon tart. We are on the same wavelength…I just made a lemon-raspberry tart (Dorie Greenspan recipe–it’s in my backlogged post queue and will probably not even be seasonal when I get it up) that was fantastic–so lemony, almost puckery with all that zest. I have a hard time knowing when these egg custard tarts are done…the “insert a knife” test doesn’t work and I’m never sure how jiggly is too jiggly. Anyway, yours looks absolutely perfect, and deserving of your perfect pie crust. Congratluations on your 100th post as well!

One of my all time favorite desserts, Lemon Tart. when I worked for Marco Pierre White in London, we made the tarts 2 times a day, once for lunch service and then again for dinner service. If there was left overs I would eat them all, did not matter if there was 1 or 3 pieces I would devour them.
Great site

All the Best Jason

I’m loving this!! the last time i tried to make it.. my tart came out brown and i dunno what happened! Will try again with your recipe! can I use fresh cream? 😀

Btw congrats on your 100th post!!

Congratulations on your 100th post! 🙂 This lemon tart looks delicious and beautiful. I’m pretty sure I can do it both gluten and dairy free. Thanks for the great idea, I will let you know how it goes!

Congratulations on your 100th post! This lemon tart seems so delicious, I want to try. Thank you and how nice to meet with you, I found your blog in dear Cecilia’s Blog, (The Kitchesgarden), with my love, nia

CONGRATS! Only 40 more to go to catch up to you! I’m really glad I found your blog, and, of course, I’ll have to add this to my list of things to make. 🙂
Thanks for your support – starting up is hard but with fellow bloggers like you it’s been easier.

Oooh, this looks so good! I might try this with limes and a grapefruit sorbet. My dad loves key lime pie but I hate making the meringue, Congratulations on your 100 post! I can’t wait to read 100 (+) more

What a great dessert to celebrate your 100th post — congratulations on both! I made your Pork Paprika Stew over the weekend and it was SO tasty, I’m “transforming” the leftovers into quesadillas tonight. (Extended frugalness AND flavor!) 🙂 Congrats again. Well done!

I just finished my lunch and I want this so badly right now. Sadly, the computer screen doesn’t taste as good as it looks right now.

I can’t ever find creme fraiche, but I will definitely scour harder now…and I must try to find a gluten free pie crust recipe.

Thanks for this!

Looks delicious! I’ve yet to make a classic lemon tart and after seeing yours I have to make one too.

I’m terribly jealous that I can’t watch The Great British Bake Off, I’m hoping BBC America will air it but so far they seem quite stuck on Dr. Who. Ah well 🙂

Hi, just browsing through your interesting blog. Just came across this post, I am in the process of making lemon tart myself and already done the base. This looks great however I am going the French way not the British! Will finish it off tomo. (Fingers crossed). Feel free to check it out.Ta!

Made this today and am now really enjoying my second slice (but I am just back from a run). Like your carrot hummus too and plan to make custard tarts very soon. Keep up the good work. The blog looks great and you really know how to cook.

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