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Nutrition Facts
Serving Size 1 (208g) Recipe makes 6 servings The following items or measurements are not included below: 2 lemons, zest of
Calories 500
Calories from Fat 257		(51%)
Amount Per Serving		%DV
	Total Fat 28.6g	44%
	Saturated Fat 10.3g	51%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 274mg		91%
Sodium 330mg		13%
Potassium 164mg		4%
Total Carbohydrate 51.7g		17%
	Dietary Fiber 1.8g	7%
	Sugars 28.0g
Protein 10.7g		21%
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Garden Lunch for a Crowd on Bastille Day

French Tart

Classic French Tarte Au Citron - Fresh Lemon Tart

Recipe #234277 | 1 hour | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: French Tart
Jun 12, 2007

This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.

SERVES 6 , 1 Tart (change servings and units)

Ingredients

300 g ready made shortcrust pastry
200 ml fresh lemon juice
2 lemons, zest of, fresh finely grated
8 tablespoons creme fraiche
160 g caster sugar
7 eggs, beaten
icing sugar, to sprinkle

Directions

1
Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
2
Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
3
Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar.
4
Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream.

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Featured Reviews for This Recipe

From: Angieflibble

On Sep 22, 2009

I've made this a number of times. For my pie dish the filling is about double the amount required but it freezes really well so you can save the other half for a later date.

0 people found this review helpful

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From: Chef #776846

On Apr 11, 2008

lovely ,easy and delicious, I made individual tartles with half recipe.

1 person found this review helpful

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From: Kasha

On Jun 24, 2007

Tastes great, I should know, I made it twice. I bought a French fluted tart pan, couldn't get the 20 cm specified, so went for 24cm. There was much too much filling and I wound up with a very nice tart, but not enough for the company I was having over that evening for dinner and several small custard cups I baked along with the tart to use all of the extra filling, another way to use this if you don't want to make a tart, they were very pretty too, but not enugh either for the company. I made another pie crust and used it to line a good old American glass pie pan which is much bigger than a tart pan and another batch of filling and the filling filled the American pie pan. It made a very nice lemon custard pie which everyone liked. We still have four custard cups and a small tart pan of tart to go now. The quantity of lemon was fine for us.

3 people found this review helpful

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From: Chef #1269253

On May 16, 2009

very nice

1 person found this review helpful

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Read all 5 reviews