Tarte au Citron

Name: Tarte au Citron
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 7
Cuisine: Monaco
Ingredients: Plain flour — 1.5 cups (180 g / 6.5 oz); Cold butter, cubed — 1/2 cup (115 g / 4 oz); Sugar, plus 3/4 cup for filling — 1/4 cup (50 g / 1.75 oz + 150 g / 5 oz); Egg yolk, plus 3 whole eggs for filling — 1; Cold water — 2 tbsp; Fresh lemon juice — 3/4 cup (180 ml / 6 fl oz); Zest of 2 lemons; Butter, melted, for filling — 1/2 cup (115 g / 4 oz)

The Quirky Foodster Team

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45 min

Prep

45 min

Cook

Servings

Ingredients

Plain flour — 1.5 cups (180 g / 6.5 oz)
Cold butter, cubed — 1/2 cup (115 g / 4 oz)
Sugar, plus 3/4 cup for filling — 1/4 cup (50 g / 1.75 oz + 150 g / 5 oz)
Egg yolk, plus 3 whole eggs for filling — 1
Cold water — 2 tbsp
Fresh lemon juice — 3/4 cup (180 ml / 6 fl oz)
Zest of 2 lemons
Butter, melted, for filling — 1/2 cup (115 g / 4 oz)

Method

Rub the cold butter into the flour and 1/4 cup sugar until it resembles coarse breadcrumbs.
Mix in the egg yolk and cold water to form a firm dough; wrap and chill for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the dough and line a tart tin, then blind bake with baking weights for 15 minutes, removing the weights for a final 5 minutes until lightly golden.
For the filling, whisk the eggs, remaining sugar, lemon juice and zest together, then whisk in the melted butter.
Pour the filling into the pre-baked tart shell.
Bake for 20–25 minutes until the filling is just set with a slight wobble in the centre.
Cool completely before slicing.

Introduction: A bright, tangy lemon tart with a buttery crust, a classic French Riviera dessert enjoyed throughout Monaco.

Cultural Background: With citrus groves abundant along this stretch of Mediterranean coast, including the famously fragrant lemons of nearby Menton, this tart is a well-loved way the region celebrates its citrus harvest in dessert form.

Tips: Blind baking the crust first prevents a soggy base once the wet lemon filling is added. Let the tart cool fully before slicing for the cleanest cuts.

Variations: Top with a light meringue and briefly torch or grill for a lemon meringue variation. Use a mix of lemon and orange zest for a softer, more complex citrus flavour.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: This is a cold dessert and is not reheated.

Nutrition: Per serving (approx.): 320 kcal, 6 g protein, 18 g fat, 34 g carbohydrate.

FAQs:

Q: Why does the filling need to be baked with a slight wobble?

A: It will continue to set as it cools;

Q: Can bottled lemon juice be used?

A: Fresh lemon juice gives the brightest flavour, though bottled