Lemon tart

Tarte au citron

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 40

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Think sweet, crumbling pastry filled with rich, creamy citrus custard. The two marry together like heaven in this delicious, classic dessert, which is served all over France. There are many variations; mine is the marbling in the custard, achieved by swirling in the last bit of cream during cooking.



  • 150 g (5 oz) plain flour
  • 75 g (


For the pastry, place the flour and butter in a bowl and rub together quickly using your fingertips until the mixture resembles the texture of breadcrumbs. Add the sugar and mix through. Whisk the egg, then stir into the pastry mix using a round-bladed knife to form a dough ball. Wrap in cling film and chill in the fridge for 1 hour.

Preheat the oven to