Andrew’s Lemony Tart | Andre’s Tarte Citron

My husband is obsessed I would say with anything tangy and citrus. You know those people that would eat a lemon whole, yep he is one of those. So the balance on this recipe is probably more on the tart side so if you find it too much then halve the lemon amount to the recipe.

Lemon tart or as they say in France a Tarte Citron.


120g plain flour 
60g cold unsalted butter in small cubes 
25g icing sugar 
1 egg yolk 
1 tbsp iced water 
1 1/2 cups of caster sugar 
3 eggs 
Zest and juice of three lemons 
Powder sugar to sprinkle over the top


  1.  Sift the flour and icing sugar into a large bowl 
  2. Add the butter and rub together until the mixture looks like crumbs
  3. Turn mixture onto the bench and make a well in the middle. Add the yolk and iced water and combine the mixture until it becomes a dough
  4. Then flatten out into a disc shape, place on and wrap with plastic wrap and put in the fridge for 30 minutes 
  5. Roll out and place on a 20cm pie dish then and place in the fridge for another 10 minutes 
  6. Preheat the oven to 175’c 
  7. Blind bake the pastry for 10 minutes
  8. Place the caster sugar, eggs and lemon zest and juice in a bowl and whisk to combine
  9. Add this lemon mixture to the baked pastry base and return to the oven
  10. Bake the tart for 20 minutes or until filling is set
  11. Remove and set aside to cool
  12. Once cooled sprinkle the powder sugar on top and serve 

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