Whole-Lemon Tart (Tarte Au Citron) – a delicious recipe with Dough, lemon, sugar, egg, egg yolk, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Center a rack in the oven and preheat the oven 325 degrees F (165 C). Line a trimmed baking sheet with parchment paper and put the tart shell on the sheet.
2
Slice the lemon into thin wedges, remove the seeds, and toss the lemon and sugar into the container of a blender or food processor. Blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed and blended with the sugar, 1 to 2 minutes. Turn the mixture into a bowl and, using a whisk, gently stir in the whole egg and the yolk, followed by the cornstarch and melted butter. Pour the filling into the crust.
3
Slide the baking sheet into the oven and bake the tart for 20 minutes. Increase the oven temperature to 350 degrees F (180 C) and bake for another 15 to 20 minutes, or until the filling is bubbling and lightly browned. Transfer the tart, still on the baking sheet, to a cooling rack and allow it to cool for at least 20 minutes before removing it from the pan. The tart is ready to be served when it reaches room temperature.
593
kcal
Calories
28
g
Fat
83
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 partially baked 9-inch (24-cm) tart shell made from Sweet Tart Dough, 1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried, 1 1/2 cups (300 grams) sugar, 1 large egg, and more.
Yes, Whole-Lemon Tart (Tarte Au Citron) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
