French Tarte Au Citron (Lemon Tart) is so impressive people will think it came right from a French Bakery!
Culinary Journey in the country of France continues~ we started it off with a classic crêpes recipe French Pâte à Crêpes recipe. Then, we held onto 8-10 of them and made a French Gâteau de Crêpes à la Florentine, then we made some traditional French Crème Fraîche which we needed for the amazing French Potage Saint-Germain soup and todays recipe too!
Pastry shops and cafes abound all over France. I found them simply impossible to pass up when I was vacationing in France. . . I just had to do my share of taste testing! There are so many that you’d think it’s all the French eat, right?! Surprisingly the ending to many French meals are a fresh, ripe fruits and a lovely wedge of cheese. They also typically follow meals with black coffee as a digestive.
Cakes and baked goods are usually eaten as a separate meal in the late afternoon or for special occasions. With so many wonderful pastries available at local bakery shops, the at home baking is kept pretty simple. They like to bake rustic fruit tarts and cake using things that are available in their orchards or gardens.
Our French Tarte Au Citron needs two of our other French Culinary Journey recipes… French Crème Fraîche, French Pâte Brisée Sucrée . . . this tart is really very simple to make and who doesn’t have room for a slice of bittersweet lemon tart at the end of a meal?!
French Tarte Au Citron is a lovely way to end any meal and especially wonderful for the holidays! Enjoy.
I love this pastry shop in Paris. . .
Have a beautiful Wednesday!
Much Love and Peace~
- Sweet Tart Dough-, last weeks French Pâte Brisée Sucrée
- 4 eggs
- 2 egg yolks
- 1/4 cup sugar
- 1/2 cup freshly squeezed lemon juice, appox 3 lemons
- 1/4 cup creme fraiche or heavy cream
- 1 tablespoon melted butter
- Preheat oven to 400 degrees F.
- Prepared crust -French Pâte Brisée Sucrée, blind baked as directed.
- While tart dough is baking make filling:
- In a large mixing bowl whisk eggs, egg yolks, and sugar; mix until smooth.
- Add lemon juice; mix well.
- Add creme fraiche or heavy cream; mix.
- Slowly whisk in melted butter until smooth.
- Place baking sheet on rack in oven, then place blind baked crust on a baking sheet (for ease in moving and to catch any spillage.)
- Pour filling into crust, and carefully adjust in the center of the oven, bake 20-25 minutes or until filling is set.
- Cool on rack for 2 hours before chilling in fridge.
- Serve with additional sweetened Creme Fraiche or whipped cream.