Lemon tart

Lemon tart

Lemon tart

Preparation time: 40 minutes + 45 minutes cooking
Recipe for: 4 persons
Complexity: 3/5

Main ingredients: lemons


Shortcrust pastry:
• 240 g flour
• 15 g milk
• 1 egg
• 100 g semi-softened butter
• 90 g sugar
• pinch of salt
• 1 lemon

• 240 g milk
• 30 g flour
• 3 egg yolks
• 80 g sugar

• 80 g icing sugar
• 50 g butter
• 50 g cream
• 100 g egg (once shells have been removed)
• 50 g potato starch
• 50 g almond flour
• 2 tablespoons lemon liqueur
• 1 lemon

• redcurrants
• lemon slices

• ? 28 cm tart tin


1. Shortcrust pastry: add the salt, sugar and butter to the flour and work into crumbs. Flavour with the grated lemon zest, then add the egg and knead with the milk.

2. Use a rolling pin to roll out the pastry to a thickness of 4 mm, then line the greased and floured tin. Prick the base with a fork and trim the edges. Refrigerate the pastry-lined tin.

3. Custard: beat the egg yolks with the sugar and add the flour a little at a time. Stir constantly while pouring in the hot milk, then place the pan over a moderate heat and continue to stir while the mixture thickens.

4. Add the grated lemon zest, icing sugar, cream, softened butter, eggs, liqueur, almond flour and potato starch to the custard.

5. Pour the filling into the shortcrust pastry case, level the top and bake in the oven at 180° for 35 minutes, then continue cooking with the convection oven mode (heat produced only from below) for a further 5 minutes. When ready, remove the tart from the oven, turn out of the tin onto a rack and wait for it to cool.

6. Decoration: garnish the edges with lemon slices and redcurrants