Tarte au Citron

Lemon tart

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Lemon tarts are made all over France but only in Provence do they add ground almonds to the lemon filling. The flavours combine to create a succulent and most delicious treat. Use unwaxed lemons, but if you cannot find any, just scrub ordinary lemons in warm water to remove the wax.


For the pastry

  • 200 g (7 oz) plain flour
  • ½ teaspoon salt</


To make the pastry, sift the flour and salt together into a bowl. Using your fingers, rub the butter into the flour until it resembles coarse breadcrumbs. Stir with a fork, adding the egg yolk and just enough water to bind the mixture together. Form the dough into a disc, cover in clingfilm and refrigerate for 20 minutes.

Place a baking sheet in the centre of the oven and