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Home » Home Baking » Easy Lemon Tarts (Tarte au citron)

Easy Lemon Tarts (Tarte au citron)

Author: Karon Grieve Published : July 2023

Recipe
easy lemon tarts
Lemon Tarts
lemon tarts

These super tasty lemon tarts are dancing with flavour and a more straightforward and lighter version of the classic French tarte au citron (lemon tart) recipe.

lemon tarts with cup of tea and slice of lemon

The inspiration for this recipe…..

It’s summer and the bright zestiness of lemons comes to mind, think homemade lemonade, lovely limoncello (try my great recipe for homemade limoncello), or homemade lemon ice cream or easy lemon curd.

Lemons and summer are a marriage made in heaven.

While I adore tarte au citron I often can’t be bothered with the faff of making the custard filling. My super easy lemon tarts are made with a lemon syrup that basically makes itself mixed with eggs and poured into your deliciously tasty almond pie crusts.

Homemade lemon tartlets are the perfect way to finish off a meal with friends. They are sophisticated enough for a supper party but easy enough to whip out with a cuppa in the afternoon!

ingredients; eggs, lemons, flour, ground almonds, sugar and butter

Ingredients for lemon tarts

Lemons – go for unwaxed lemons if you want but quite frankly I buy standard lemons and just give them a good scrub in soapy water with a nail brush and then rinse under cold water and pat dry – voila – unwaxed lemons!

Sugar – I use caster sugar here but you can use granulated sugar if that’s all you have. Just don’t use brown sugar as it has too strong a flavour which would swamp the lemon flavour in these delicate lemon tarts.

Butter – must be cold butter for making pasty.

Flour – plain flour (all-purpose flour in USA) for pastry please. we don’t want things to rise in the oven, merely bake.

Ground almonds – they add flavour and a bit of texture to the pastry cases for your lemon tarts.

Eggs – free-range eggs of course and as usual I use medium-sized eggs as that’s what my hens lay and they work well with this recipe.

Other ingredients – just a little salt and a dash of water.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

slicing lemons on chopping board with knife at side
lemon slices in bowl with sugar

How to make lemon tarts

This is a super easy recipe for lemon tart and it is in 2 parts. You want to start your no-cook lemon syrup the day before you are going to make this cheats tarte au citron recipe.

Simply slice up your lemons as thin as you possibly can (discarding the pips) and place them in a bowl with almost all of the sugar. Give them a stir-around to make sure all the lemon slices are totally covered in the sugar and cover the bowl with cling film.

Set this aside on the kitchen counter overnight. The sugar will dissolve making a deliciously tangy lemon syrup with the juice from those lemons and the skins of the lemons will soften too.

butter and dry ingredients in pink bowl
crumblike consistancy for pastry
adding the liquid to pastry mix
ball of pastry dough for lemon tarts

Making the pastry

Your lemon tarts will require a pastry case of course. I am mixing some ground almonds with the plain flour in my pastry for a more decadent flavour. You can just up the amount of plain flour if you don’t want to use the ground almonds.

Place the flour, ground almonds, sugar, salt and butter in a large bowl and gently rub the butter into the dry mixture till it forms a breadcrumb-like mixture.

Separate one egg and save the egg white for another use. You can freeze egg white for making meringues at a later date.

Mix the yolk with the water and then add this to your pastry mix and bring it all together with your hands.

pastry in tart tins
pastry cases pricked and ready for baking

Press the pastry dough into buttered tart tins (or one big one if you are making one full-sized lemon tart and pop into the fridge for at least half an hour for the pastry to cool down.

Prick the bottoms of the tarts and blind bake in a preheated oven for 15 minutes till the edges have just turned golden.

lemons in syrup in bowl
mixing eggs into the lemon syrup with whisk

Making the lemon tart filling

Your bowl of lemons and sugar should now be a lovely thick lemony syrup. Fish out the slices of lemon and set these aside for later and give the lemon syrup a good stir.

Add the eggs to the syrup and beat in well.

pastry cases filled with lemon mixture
lemon slices on top of lemon tarts
finished lemon tarts straight from oven

Carefully fill the tart cases with the lemon tart filling and pop back into the oven for about 15 minutes till just set.

Now add a slice of the lemon to the top of the lemon filling and put the tarts back in the oven again for about 10 – 15 minutes till they are completely set and just browning lightly here and there.

Allow the lemon tarts to cool before removing them from the tins.

How to make even easier lemon tarts.

If you really can’t be bothered making your own pastry for these lemon tarts you can always use ready-rolled sweet pastry or even ready-made tart cases.

But quite honestly making your own pastry with the added ground almonds really isn’t difficult and really well worth the effort I promise you.

lemon tart with glass of limoncello behind

How many lemon tarts does this make?

I got 7 lemon tartlets from this recipe or these ingredients would make one big cheats tarte at citron/lemon tart.

Storage

Your lemon tarts will keep in a sealed box for a few days, but I bet they won’t last that long as these little treats are seriously moreish.

lemon tart with fork full of tart

How to serve tarte au citron

Serve these luscious lemon tartlets very simply with a cup of tea.

Have a lemon tart with a glass of homemade limoncello in the sunshine.

Or serve as a delightful dessert after a meal, either on their own or maybe with a dollop of really good vanilla ice-cream (or my homemade lemon ice-cream) on the side.

larder links

Looking for more lovely lemon recipes to try? Then check these out before you go;

Homemade limoncello

How to make preserved lemons

Homemade lemonade with basil

Gin & Tonic lemon marmalade

Easy lemon drizzle cake

Easy lemon curd

Lemon and thyme summer liqueur

Preserved lemon in olive oil

And if you want to use lemons in other ways, check out my Top Ten Uses For Lemons At Home.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
lemon tarts with cup of tea and slice of lemon

Easy Lemon Tarts (cheats tarte au citron)

Karon Grieve
These super tasty lemon tarts are dancing with flavour and a more straightforward and lighter version of the classic French tarte au citron recipe.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course desserts
Cuisine French
Servings 7 people
Calories 532 kcal

Equipment

  • 7 8cm/3" tartlet tins or 1 x 25cm/10" tart tin

Ingredients
 

  • 2 small lemons
  • 375 g caster sugar
  • 125 g unsalted butter
  • 200 g plain flour
  • 50 g ground almonds
  • 1/2 tsp salt
  • 1 tbsp water cold
  • 4 medium eggs plus
  • 1 medium egg yolk

Instructions
 

  • Finely slice the lemons paper thin and place in bowl with all but 1 tbsp of the sugar, mix, cover and leave overnight
  • preheat oven to 180C and grease 6 x tartlet tins or one large tart tin
  • Put all dry ingredients in a bowl with the butter and rub in with fingers till you get crumb-like mixture
  • Mix egg yolk with water and add to dough bringing it all together
  • Press dough into tart tins and chill for 30 mins to 1 hour
  • Prick the tarts with a fork and blind bake for 15 minutes till golden
  • Remove lemons from the syrup, stir well and whisk in the eggs, pour this into the tart cases and bake again for 15 mins till set
  • Add a slice of lemon to each tart and bake again for 10-15 mins till lightly browned, remove from oven, cool and remove from tart tins

Video

Notes

These lemon tarts will keep for a few days in a cake tin.
Serve at tea time, with a limoncello at the end of a meal or with your favourite vanilla or lemon ice cream.

Nutrition

Calories: 532kcalCarbohydrates: 80gProtein: 9gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 160mgSodium: 207mgPotassium: 116mgFiber: 2gSugar: 55gVitamin A: 626IUVitamin C: 16mgCalcium: 50mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Home Baking, Spring, Summer

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Comments

  1. Alma murrah says

    February 15, 2024 at 8:25 pm

    5 stars
    This was very easy to make. I really enjoy it and it’s really give it a good twist of laminate I we really enjoyed them. They were really delicious easy recipe. Good with a little bit of coffee or lemonade or a glass of milk.

    Reply
    • Karon Grieve says

      February 19, 2024 at 6:50 am

      Hi Alma
      So glad you liked the recipe so much.
      K

      Reply
5 from 1 vote

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