Lemon tart
Classic lemon tart with a buttery biscuit base and a smooth, tangy lemon cream that is perfectly set. The refreshing and elegant dessert that never fails for any occasion.
What lemon tart is and why it comes out of the oven while it still wobbles
Lemon tart is a dessert of French origin, the tarte au citron: a base of crushed digestive biscuits and melted butter, pressed into an 18 cm loose-bottomed tin and baked, topped with a cream of eggs, sugar, the zest and juice of two lemons and double cream, which sets in the oven at 160 °C in 20-25 minutes. It serves 4 in 55 minutes of work, plus 1 hour of cooling and at least 2 hours in the fridge before unmoulding. The keys: use fresh lemons, because the zest brings the essential oils that bottled juice lacks; let the base cool before pouring in the cream; and take it out of the oven while the centre still wobbles, because overbaking makes the cream grainy. Decorate with icing sugar, lemon slices and mint.
Instructions
-
Biscuit base
Blitz the biscuits in a food processor until you have fine crumbs, or place them in a bag and crush with a rolling pin. Mix the crumbs with the melted butter and a pinch of salt until all the biscuit is evenly coated. Press the mixture firmly with the back of a spoon into the base and sides of an 18 cm loose-bottomed tin. Refrigerate for 10 minutes to firm up.
-
Bake the base
Preheat the oven to 180 °C (top and bottom heat). Bake the biscuit base for 10-12 minutes until firm and lightly golden. Allow to cool completely before adding the cream.
-
Make the lemon cream
Wash the lemons thoroughly. Finely grate the zest from both (yellow part only, avoiding the bitter white pith). Squeeze the juice from both and measure: you need about 60 ml. In a large bowl, beat the eggs with the sugar until the mixture is pale and slightly foamy. Add the lemon zest, lemon juice and double cream. Stir well until fully combined.
-
Bake the cream
Reduce the oven to 160 °C. Pour the lemon cream over the cooled biscuit base. Bake for 20-25 minutes: the cream should be set around the edges but still have a slight wobble in the centre (like a set custard). Do not overbake or the cream will become grainy.
-
Cool and refrigerate
Remove the tart from the oven and leave to cool completely at room temperature for at least 1 hour. Then refrigerate for a minimum of 2 hours (overnight is best) before unmoulding and serving. The cold rest sets the cream and deepens the flavours.
-
Unmould and decorate
Run a thin knife around the inside edge of the tin and release the clasp. Slide the tart onto a serving plate. Dust with sifted icing sugar just before serving and decorate with lemon rounds and mint leaves if desired.
Nutrition information
| Calories | 340 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 32 g |
| Sugars | 24 g |
| Fat | 21 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Can I use bottled lemon juice?
For the best result, always use fresh lemons. Bottled juice lacks the aromatic acidity and freshness of natural lemon. Also, the zest — which provides the essential oils — can only be obtained from fresh lemons.
Why has my cream turned grainy?
The most common cause is overbaking: the egg proteins coagulate and split the cream. Bake at 160 °C and remove the tart when the centre still has a slight wobble. The refrigerating stage will finish setting it.
Can I make the base with a different type of biscuit?
Yes. Digestive biscuits are the most neutral and work perfectly. You can also use speculoos (which add a spiced note), ginger biscuits or graham crackers. The ratio remains the same.
You might also like
– /5
No ratings yet — yours can be the first.
Ratings and comments will be available very soon.
Comments
No comments yet. Tried the recipe? Tell us how it turned out.