5 Reviews of Classic French Tarte Au Citron - Fresh Lemon Tart

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.

From: Lavender Lynn

On Nov 30, 2007

This is a very tart tarte. I love tart lemon desserts. It is very good with powdered sugar on top. I am going to try it with whipping cream later. I made a couple of mistakes. I didn't grate my lemon zest fine enough. I doubled the recipe and didn't realize my pie crusts were too small so had to run and get another crust and ran home quickly to bake before work and forgot to prebake the third pie. It isn't out of the oven yet so I don't know how it turned out. Thank you for a great recipe. I will make it again and correct my own mistakes. Made for French Food & Foto 11/07

From: Chef #776846

On Apr 11, 2008

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

From: Chef #1269253

On May 16, 2009

very nice

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.