Tarte au Citron

Make Ahead and Storage

Refrigerated for 3 days. Do not freeze — the filling weeps.

How to Make Tarte au Citron

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1. Rub the butter into the flour, icing sugar and salt to fine crumbs, then bring together with the yolk and water. Wrap and chill 60 minutes.

   Mark done

2. Roll thin and line a 24 cm tart tin, leaving the excess hanging over the edge. Chill 30 minutes.

   Mark done

3. Blind bake at 180°C / 350°F with beans for 20 minutes, remove the beans and bake 10 minutes more until sandy and pale gold.

   Mark done Start 20 min timer

4. Brush the inside with beaten egg and return to the oven for 2 minutes to varnish it. Trim the overhang with a knife.

   Mark done Start 2 min timer

5. Whisk the eggs, sugar, lemon juice and zest in a bowl over simmering water for 10 minutes, until thickened to a custard.

   Mark done Start 10 min timer

6. Take off the heat and whisk in the butter a few pieces at a time until glossy. Strain into the case.

   Mark done

7. Bake at 150°C / 300°F for 20 minutes, until set at the edges and still wobbling in the middle. Cool completely, then dust with icing sugar.

   Mark done Start 20 min timer

Related guides: Prep, cook and total time · Pan and tin size.

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A Few Pointers

• Seal the case with egg wash. It is what keeps the base crisp.
• Pull it while the middle wobbles. It sets as it cools.
• Trim the overhang after baking, not before.

Good Alongside

Crème fraîche · Espresso · Fresh raspberries

Questions About Tarte au Citron

Tarte au Citron Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.