Tarte au citron

Tarte au citron

42 ratings

Marc, graphic designer and food blogger


„Wonderfully creamy! If you like your desserts a bit sweet and sour, you should definitely try this recipe! Find Marc at www.baketotheroots.de“

Difficulty

Medium 👍
40
min.
Preparation
70
min.
Baking
45
min.
Resting

Ingredients

Servings:-12+
175 g
all-purpose flour
100 g
butter (cold)
25 g
confectioner’s sugar
6
eggs
1 tbsp
water (ice-cold)
225 g
sugar
60 g
mascarpone
60 ml
whipping cream
4
lemons (zest and juice)
butter for greasing
confectioner’s sugar for serving
Metric
Imperial
  • 175 g all-purpose flour
  • 100 g butter (cold)
  • 25 g confectioner’s sugar
  • 6  eggs
  • 1 tbsp water (ice-cold)
  • 225 g sugar
  • 60 g mascarpone
  • 60 ml whipping cream
  • 4  lemons (zest and juice)
  • butter for greasing
  • confectioner’s sugar for serving

Utensils

  • zester
  • citrus juicer
  • food processor
  • oven
  • tart pan with a removable bottom (26 cm/10 in.)
  • plastic wrap
  • pie weights or dried beans
  • parchment paper
  • stand mixer or hand mixer with beaters
  • rolling pin

Enjoy with

Sauternes
A wonderfully elegant dessert wine, Sauternes has a mellow sweetness that brings out the citrus flavors of this dessert.

Nutrition per serving

Cal
293
Protein
6g
Fat
15g
Carb
34g

Step 1/6

Add flour, butter, and confectioner’s sugar to a food processor and pulse briefly. Separate a part of the eggs and add yolk as well as cold water to the food processor. Pulse until dough comes together. Wrap in plastic wrap and let rest in the refrigerator for approx. 15 min.
  • 175 all-purpose flour
  • 100 butter
  • 25 confectioner's sugar
  • 1 egg
  • 1 tbsp water
  • food processor
  • plastic wrap

Add flour, butter, and confectioner’s sugar to a food processor and pulse briefly. Separate a part of the eggs and add yolk as well as cold water to the food processor. Pulse until dough comes together. Wrap in plastic wrap and let rest in the refrigerator for approx. 15 min.

Step 2/6

Grease a tart pan with some butter. Thinly roll out dough and place in tart pan. Trim edges if needed. Return to refrigerator and let rest for a further approx. 30 min.
  • butter for greasing
  • tart pan with a removable bottom (26 cm/10 in.)
  • rolling pin

Grease a tart pan with some butter. Thinly roll out dough and place in tart pan. Trim edges if needed. Return to refrigerator and let rest for a further approx. 30 min.

Step 3/6

Preheat oven to 200°C/400°F. Carefully place a sheet of parchment paper on the crust and fill with pie weights. Blind bake the crust for 20 – 25 min. Transfer out of oven, remove pie weights, and set aside to cool. Reduce oven temperature to 180°C/350°F.
  • oven
  • pie weights or dried beans
  • parchment paper

Preheat oven to 200°C/400°F. Carefully place a sheet of parchment paper on the crust and fill with pie weights. Blind bake the crust for 20 – 25 min. Transfer out of oven, remove pie weights, and set aside to cool. Reduce oven temperature to 180°C/350°F.

Step 4/6

Mix remaining eggs and sugar in a stand mixer until well combined. Add mascarpone and whipping cream. Add lemon zest. Juice lemons and add some of the juice.
  • 5 eggs
  • 225 sugar
  • 60 mascarpone
  • 60 ml whipping cream
  • 4 lemons (zest)
  • 150 ml lemon juice
  • zester
  • citrus juicer
  • stand mixer or hand mixer with beaters

Mix remaining eggs and sugar in a stand mixer until well combined. Add mascarpone and whipping cream. Add lemon zest. Juice lemons and add some of the juice.

Step 5/6

Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 30 – 35 min. until just set. Remove from oven and let cool.
  • oven

Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 30 – 35 min. until just set. Remove from oven and let cool.

Step 6/6

Serve dusted with confectioner’s sugar.
  • confectioner’s sugar for serving

Serve dusted with confectioner’s sugar.