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Tarte au |Citron

Amanda Wren-Grimwood

So, you are looking for a show stopper dessert! This luscious lemon tart has a crisp almond lemony base, creamy lemon filling and a brûlée  top for extra crunch.

Let’s get started!

Make the pastry


Cream the butter and sugar then add the egg and lemon zest. Tip in the flour and almonds and form a dough.

Roll out and bake blind


Chill the dough then roll out to line the flan tin. Use parchment paper and baking beans then bake blind.

Make the filling


Mix lemon juice, zest, sugar, eggs and cream together then chill to let the flavours develop.

Bake the tart


Pour the filling into the tart case and bake at 150C/300F/130FAN/Gas2 for 15 minutes.