Lemon Tart-Cooking with Doug

Boulangerie Cafe

Tarte Au Citron

When I visited France last year in August, I found a wonderful lemon tart when our tour stopped for lunch  at a charming cafe in Rouen.    At that time I was engaged, getting married in September.   Since then my husband has wanted to bake a lemon tart for me to remind me of my travels.   He came up with a recipe that takes the crust from one recipe and the lemon filling from another.  This is not the traditional lemon curd filling, but a delicious, nutty, almond lemon filling.  Thank you, my wonderful husband.


Crust from Joy of Baking

• 1 cup all purpose flour
• 1/3 cup powdered sugar
• 1/8 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut in pieces

Lemon Filling from France Today ...Tarte Au Citron

• 3/4 cup blanched almonds
• 3/4 cup granulated sugar
• 3 eggs
• grated zest of 2 lemons
• 1/4 cup fresh lemon juice
• 2/3 cup butter, melted

The perfect 9-inch tart pan with removable bottom.

Assemble ingredients.

Measure 1 cup flour.

Put into food processor.

Measure powdered sugar.

Measure salt.

Process to combine.

Add cubed butter.

Pulse until pastry starts to come together.

It will form clumps.

It will look like this.

Prepare 9 inch tart pan by spraying with nonstick vegetable cooking spray.

Place pastry in pan, evenly press onto the bottom and sides of pan.

Pierce the bottom of the crust with the tines of a fork.
(This will prevent the pastry crust from puffing up while it bakes.)

Cover and place the pastry crust in the freezer for 15 minutes to chill.
(This will help prevent the crust from shrinking while it bakes.)

When pastry is completely chilled, place the tart pan on a larger baking sheet.
Bake in a preheated 425 degree oven until the crust is golden brown,
about 13-15 minutes.

While crust is baking, prepare the lemon filling.
Assemble the ingredients.

Measure 3/4 cup blanched almonds.

Measure 3/4 cup granulated sugar.

Use 2 tablespoons of the 3/4 cup of sugar to add to the almonds.

Pulse the almonds with the 2 tbsp. of sugar in a food processor.

Pulse until finely ground.
Set aside.

Get a stand mixer fitted with the whisk attachment ready to mix the filling.

The crust is ready for the filling after cooked to a golden brown,
and set out to cool.

Crack 3 eggs.

Add remaining sugar.

Zest 2 lemons.

Beat the eggs and the remaining sugar until light
and thick enough to leave a ribbon trail when whisk is lifted.
3 to 5 minutes.

Add 1/4 cup of fresh lemon juice.

Stir in the lemon zest.

Melt 2/3 cup butter and add to mixture.

Using a spoon, stir in the ground almond mixture.

Pour filling into pre-baked tart shell.

Set oven temperature to 375 degrees.

Bake for approximately 25-30 minutes or until filling is set.

Bake until the filling is set and a golden brown.
A toothpick inserted in the middle of the tart will come out clean.

Let cool, then unmold the tart onto a platter.
Serve at room temperature, sprinkling with powdered sugar. 
Serves 6-8 people.

The tart keeps well for up to 2 days in an airtight container,
but will not be as light as on the day of baking.

Bon Appetit

Thank you, Doug.