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February 11, 2013

Tarte Au Citron

Tarte Au Citron ~ Creamy triple citrus pie #Dessert #CitrusPie #TarteAuCitron

I shared this recipe last week on Shannah from Just Us Four 's blog while she was enjoying a birthday week.

Well, I am posting it here today for all  of you who might have missed it last week.

This recipe is for a shortcrust pastry case filled with a citrussy, creamy custard. Light and very refreshing!

Tarte Au Citron


1 Roll Frozen Shortcrust Pastry, defrosted
1 Egg, beaten


4 Extra-Large Eggs
1 1/2 cups Caster Sugar
150ml Fresh Cream  {double cream}
2 Limes, juice and finely grated zest
1 Lemon, juice and finely grated zest
Icing Sugar


Orange slices
Whipped Cream
Mint sprigs, to garnish

1.) Pre-heat your oven to 190 deg C (375 deg F) - Spray a 20cm (8 inch) pie dish with cooking Oil.
2.) Roll out the Pastry to about half it's original thickness - line the pie dish, leave a 1cm (1/2 inch) edge above the dish. Prick the base a few times using a fork - line the Pastry with baking paper and fill with baking beans. Chill the Pastry case in the refrigerator for 15 minutes - remove and bake blind 15 minutes, remove from oven, scoop out the baking beans and paper - Brush the inside of the Pastry with the beaten Egg and return to the oven - bake another 5 minutes until pale golden.
3.) Remove the baked case and reduce the oven temperature to 150 deg C (300 deg F).
4.) To prepare the filling - beat together the Eggs and Caster Sugar until creamy - Stir in the Cream, Lime- and Lemon juice and zests - pour the filling into the baked Pastry case.
5.) Carefully place in the oven and bake 30 - 40 minutes until just set.
6.) Remove from oven and cool completely before chilling.

Before serving, dust a thick layer of Icing Sugar over the tart - Serve with a slice or two of Orange and Whipped Cream, add a Mint sprig to garnish.

Hope you enjoy this very refreshing citrus tart.


  1. Oh, girl. Since I started following you, I think I've gained 5 lbs just READING your recipes! This one looks fantastic and I can't wait to try it. But first...a question from us North Americans. 'Caster sugar' that just regular granulated sugar? And 'double cream'...I know from my friends in England that this is something we don't have here, but I use 'heavy whipping cream' when called for. Will that be OK in this recipe? Oh, and 'icing sugar' is powdered sugar...right? Thanks for your help! Your blog is....well...mouth watering!! Dona

  2. Visiting from mop it up Monday. This looks good.

  3. Linda,
    This looks absolutely amazing! And it has lemon in it, which is awesome because I am totally on a lemon kick right now. Limes are pretty good as well so this treat is something I definitely want to try. Thanks for sharing on Marvelous Mondays. Pinning and sharing on my Facebook page!

    Julie @ This Gal Cooks

  4. I would LOVE it if you shared this in my Spring/Easter Linky Party! You can find it here:

  5. What a perfect dessert for spring! Thanks for sharing at The Gunny Sack!

  6. Hope you have a fabulous week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. My guys LOVE tarts and pies....I am definitely going to be making this! Thanks so much for sharing at March Madness


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