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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
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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!
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