Recipe for Tarte au Citron AKA Lemon Tart! Cupcake Jemma Channel
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Date: 2021-05-27
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Comments and reviews: 10
JustMe
OMG I MADE LEMON TART (THIS STYLE) SOO MANY TIMES. I LOVE IT AND ITS SOOOOOOOOO GOOD. AND REALLY EASY
Oh, and little tip: freeze the shell for a while, like 15min or so. Bc then it will shrink even less
And i dont do overhang, i just do it as high as the form/few mm over. Then just freeze and it will be high enough
More: i use mascarpone (or the very very thick double cream, and mix in blender, with zest and all, then let that rest a bit '=> strain (to get zest etc out) and put that in. Perfect
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OMG I MADE LEMON TART (THIS STYLE) SOO MANY TIMES. I LOVE IT AND ITS SOOOOOOOOO GOOD. AND REALLY EASY
Oh, and little tip: freeze the shell for a while, like 15min or so. Bc then it will shrink even less
And i dont do overhang, i just do it as high as the form/few mm over. Then just freeze and it will be high enough
More: i use mascarpone (or the very very thick double cream, and mix in blender, with zest and all, then let that rest a bit '=> strain (to get zest etc out) and put that in. Perfect
reply
Alan
I have never seen a tarte au citron recipe that doesn't have cream in it. I also have never managed to get a crisp bottom to my tart no matter what I do. I have tried egg washing and even coating the bottom of the shell with white chocolate [ delicious! ] but always end up with a soggy bottom. Is it the cream in the recipe that causes this?
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I have never seen a tarte au citron recipe that doesn't have cream in it. I also have never managed to get a crisp bottom to my tart no matter what I do. I have tried egg washing and even coating the bottom of the shell with white chocolate [ delicious! ] but always end up with a soggy bottom. Is it the cream in the recipe that causes this?
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Kera
I can't remember where I saw it but I've seen a baker use sugar as a baking weight for his pie and tart crusts. He said he felt like it not only was able to make more contact to prevent bubbles but also toasted the sugar adding a caramel note he liked in his sweets.
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I can't remember where I saw it but I've seen a baker use sugar as a baking weight for his pie and tart crusts. He said he felt like it not only was able to make more contact to prevent bubbles but also toasted the sugar adding a caramel note he liked in his sweets.
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Harshad
The tart looks fabulous. How shall I adjust the recipe measurements for an eight inch or a ten inch tart tin? I happen to only have those haha. And if I were to swap oranges [specifically Valencia oranges] for lemons, would that work? Thank you.
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The tart looks fabulous. How shall I adjust the recipe measurements for an eight inch or a ten inch tart tin? I happen to only have those haha. And if I were to swap oranges [specifically Valencia oranges] for lemons, would that work? Thank you.
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Ju
Beautifull tart but sorry, not french lemon tart! We don't bake lemon cream in a oven, we made it in a pan and pour it on the bake pastry before it goes to the fridge for a few hours! And please, no heavy cream! Only butter at the end of lemon prep.
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Beautifull tart but sorry, not french lemon tart! We don't bake lemon cream in a oven, we made it in a pan and pour it on the bake pastry before it goes to the fridge for a few hours! And please, no heavy cream! Only butter at the end of lemon prep.
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Sally
YESSSSS here it is! I totally loved this one, thanks for requesting it. Do you love it too? Please please please keep the requests coming! And send me you photos of your Tarte Au Citron over on Instagram by tagging me sallydells xxx
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YESSSSS here it is! I totally loved this one, thanks for requesting it. Do you love it too? Please please please keep the requests coming! And send me you photos of your Tarte Au Citron over on Instagram by tagging me sallydells xxx
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Lonnie
Thank you so much Sally! Excellent job (as always) showing how to make this beautiful bake. As you mentioned, could you please at some point also demonstrate how to make the Lemon Meringue Pie as well? Thanks Sally!
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Thank you so much Sally! Excellent job (as always) showing how to make this beautiful bake. As you mentioned, could you please at some point also demonstrate how to make the Lemon Meringue Pie as well? Thanks Sally!
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Jacky
I have been looking for a lemon tart with slices of lemon on the top. Are the lemon slices candied or dried? Are they covered with a clear glaze? Do you have something like that in your repertoire?
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I have been looking for a lemon tart with slices of lemon on the top. Are the lemon slices candied or dried? Are they covered with a clear glaze? Do you have something like that in your repertoire?
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Sharon
Sally, a little trick for the lemons. After zesting and cutting in half, Put them in the microwave for 10 to 15 seconds and they will soften and the juice will flow so freely you'll be surprised!
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Sally, a little trick for the lemons. After zesting and cutting in half, Put them in the microwave for 10 to 15 seconds and they will soften and the juice will flow so freely you'll be surprised!
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Sally
From one Sally to another! . Oh my goodness that will be made this weekend. We re celebrating our 18th Wedding Anniversary on Sunday so it will be a lovely surprise for my husband!
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From one Sally to another! . Oh my goodness that will be made this weekend. We re celebrating our 18th Wedding Anniversary on Sunday so it will be a lovely surprise for my husband!
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