• Peter Alton

Tarte au Citron Recipe

Updated: Sep 22, 2020

This recipe is one of my sons favourites. It has just the right balance of sweetness and sharpness. It is perfect with fresh whipped cream on a Summer's day


For the pastry

175g Sieved Plain Flour •

100g Butter, chilled and cut into small cubes

25g Icing Sugar

1 Free Range Egg Yolk • 1 Tbsp Cold Water

For the filling

5 Free Range Eggs

125ml Double Cream

225g Castor Sugar

4 Lemons, juice and zest

Icing Sugar for dusting


1. To make the pastry, combine the flour, butter and icing sugar in a bowl or food processor. Mix thoroughly until the mixture resembles breadcrumbs then gradually add the egg yolk and water.

2. Mould into a ball and gently knead being careful not to overwork the pastry. Wrap in Clingfilm and chill for 15 minutes.

3. Grease a 23cm/9in loose-bottomed, fluted edge tart tin and dust the base with flour.

4. Roll out the chilled pastry into a round shape slightly larger than the tin. Using a rolling pin drop the pastry gently into the tin and ease into the corners and edges. If the pastry cracks or splits use any leftover pastry to patch. Finally lightly prick the base with a fork.

5. Cover loosely with cling film and chill in the fridge for 30 minutes.

6. Preheat the oven to 200C/400F/Gas 6.

7. Next remove the Clingfilm and make a cartouche out of greaseproof paper and fill with baking beans ensuring the beans cover the base of the flan.

8. Bake blind for 12-15 minutes then remove the greaseproof paper and beans. Carefully trim the excess pastry from the sides using a sharp knife and return to the oven for an additional 10-12 minutes or until the pastry is dry and lightly coloured.

9. Reduce the oven temperature to 170C/325F/Gas 3.

10. For the filling, place the eggs into a large bowl and whisk together with a wire whisk. Add the double cream, castor sugar, lemon juice and zest whisk again until smooth. Pour this into the cooled baked pastry case and bake for about 30-35 minutes until just set but with a slight give in the centre.

11. Leave to cool for a few minutes before removing from the tin. Serve with a light dusting of icing sugar.

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