close



French Style Lemon Tart Step by Step (With Lemon custard):
The French style lemon tart is type of lemon tart that uses a filling that is different than the straightforward Lemon curd as it contains cream and butter. ( as we do in France)

In this lemon tart ( tarte au citron) tutorial we will learn how to make a classic lemon custard cream (creme au citron). this particularly smooth filling and buttery filling goes very well with meringue too.

One great thing about that recipe is that the juice can be replaced by other Fruit juice such as orange or tangerines for instance which then transform that dessert into a Orange or Tangerine tart.( Note that in this case the sugar amounts have to be modified accordingly)

🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋

To make that delicious classic French style Lemon tart you will need the following ingredients:

– 1 pre-cooked tart shell made with around 200 grams of
homemade sweet shortcrust pastry.

For the Lemon custard cream filling:

– 300 ml of fresh lemon juice ( it has freshly squeezed juice)
– 150 grams of caster sugar ( to mix with the lemon juice)
– 100 ml of water ( optional)
– 3 whole eggs
– 3 eggs yolks
– 50 grams of caster sugar ( to mix with the eggs)
– 25 grams of corn flour.
– a few drops of vanilla essence
– 200 ml of heavy whipping cream
– 70 gram of butter

Utensils I used:
Silicon Mat:

Ceramic Pie weight:

Tarte Pan:

Important note: The quality of the ingredients in this recipe is paramount. The eggs, butter, cream and Lemon juice have to be fresh of the best quality.

– The lemon juice has to be freshly squeeze or your tart will not taste as it should.

– This version of the Lemon tart is a very Lemony version ( it will have a sharp lemon taste). However you can tone that down by replacing 100 ml of Lemon juice by water. ( so 200 ml of Freshly squeezed lemon juice mixed with 100 ml of water)

🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋

support my work on Patreon:

Discuss this on reddit:

The one and only cast iron dutch oven I use:

My favorite frying pan:

****************************
Online food converter:

****************************
Website for text, print friendly recipe

****************************
To support the channel:
Get the Cookware I am using and more:

****************************

Tags : BakingClassicclassic recipeCustardFrenchfrench dessertfrench stylefrench style lemon tart step by stepLemonlemon curdLemon Custardlemon tartlemon tart tutorialReciperecipe for lemon tartrecipe for tarte au citronStyleTarttarte au citron
Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

46 Comments

  1. Wow you are the man Stephane I love your videos . I’m glad I found your channel. As an Italian American I was getting stale making the same dishes although I love them I love French cooking and your recipes and techniques are spot on . Thank you from New Jersey. Do you have recipe for Pan Perdu ? French toast

  2. A couple of questions. I noticed you docked the dough in the tartlet, but not in the big tart. Is there a reason? Also, do you let the shell cool before filling it?

  3. Mmmmmmm….. Lemon flavour taste sooooo gooood!! That taste soooooo delicious and crispy tart!!! Great dish!! See u anytime!!

  4. Can you show on the next episode how to make poire ala beaujolaise (poached pears in red wine) along with spices which is popular wine growing region of Beaujolais in France in which chef Paul bocuse was discovered this dessert recipe?????

  5. I love that this is a "no bake" recipe, so a hot oven isn't going to heat up my house! Thank you for the video and recipe ❤️

  6. Growing some Meyer lemons from seeds I took out of some old lemons I bought for .50 on the discount shelf. They are about 4 months old and I have about 3 years to go until I get to make this tart.

  7. This is art and a labour of love! Please never stop doing your videos, they are to a high standard unlike other videos where recipes have shortcuts. Shortcuts compromise the flavour heavily and I like good food so I like to do it properly. Thank you so much ❤

  8. nicely done… great tips for handling soft,fragile pastry. One little trick I've learned.. when pressing the pastry to the walls and floor of your baking tin, do it with a ball of the excess dough, rather than directly with your fingers. It spreads the pressure perfectly.

  9. I'm a massive fan of citrus based desserts; I love the combination of sweet and tart. That tart looks utterly delicious, and I've never seen lemon curd/custard made like that. Definitely a must try.

  10. French lemon tarte is one of all time favourites – I never realised how much dairy was going into one. Is there way to sharpen the lemon flavour i.e make it more intense?

  11. Bonjour Stephane,

    Thank you so much for making this video! It looks so good and I can't wait to try it!

  12. Is there a way to replace the sugar in this recipe with something a diabetic could eat without falling into a coma?

  13. Thank you for the video! I will make the tart again, using your recipe. If you recall I made a lemon and lime variety with your crust. I can't wait.

  14. for blind baking, i use coins. it works much better than baking beans or some people who use rice etc. the coins are metal and it is heavy so it also bakes the surface without having to remove the weights and putting it back into the oven for a second time.

  15. this guy talks too much…the first 3 minutes repeats same 15 second information twelve times in thick french accent

Leave a Response