Delicious Lemon Tart Recipe – French Tarte au Citron
Are you like me – when warm weather appears, you yearn for berries and tart fruit flavors for dessert? One of my favorite recipes is this one for Tarte au Citron, adapted from 3 or 4 recipes over the years There are 2 secrets, and the most important is the hazelnut crust, which blends exquisitely with the creamy lemon filling. Thank you to Sunset Cookbooks and my 30 year old piecrust recipe, adapted from their Perfect Nut Crust. The original recipe recommended almonds or walnuts. Hazlenuts are more common in France so substituted one day and it tastes even better. Pecans are delicious too.
The second secret is the filling, adding delicious English Lemon Curd (excellent on toast as well). If you don’t have lemon curd, you can substitute lemon marmalade.
10 ounces finely chopped hazelsnuts
½ pound (2 sticks) unsalted butter, softened
1/3 C sugar
3 C flour
1 egg, beaten
1 tsp vanilla extract
Preheat oven to 350° F or 180° C
Mix all ingredients together with an electric mixer.
Divide the mixture in half and press into two 9 inch pie plates or small tart pans. Chill for half an hour before baking.
Bake for 15 to 20 minutes, or until golden brown.
4 medium eggs
6 oz. sugar
4 oz. butter, softened to room temperature
1 Cup Lemon Curd (I add a whole jar of lemon curd or about 1 1/4 cups. If you can’t find lemon curd, substitute 1/2 C lemon marmalade and increase crème fraiche below to 5 Tbsp)
3 Tbsp crème fraiche or sour cream
Grated zest from 1 orange
3 lemons, grated rind and juice
Heat oven to 375° F or 190° C.
Cream the butter and sugar until fluffy. Beat the eggs and work them into the creamed mixture along with the lemon curd, crème fraiche, lemon juice and grated rinds. Pour into pie shell and bake for 45 minutes.
Let cool to room temperature and serve. Delicious!