French Style Lemon Tart Step by Step (With Lemon custard)
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- Опубліковано 1 жов 2024
- Join my online French cooking classes 👨🍳: learn.thefrenc... French Style Lemon Tart Step by Step (With Lemon custard):
The French style lemon tart is type of lemon tart that uses a filling that is different than the straightforward Lemon curd as it contains cream and butter. ( as we do in France)
In this lemon tart ( tarte au citron) tutorial we will learn how to make a classic lemon custard cream (creme au citron). this particularly smooth filling and buttery filling goes very well with meringue too.
One great thing about that recipe is that the juice can be replaced by other Fruit juice such as orange or tangerines for instance which then transform that dessert into a Orange or Tangerine tart.( Note that in this case the sugar amounts have to be modified accordingly)
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To make that delicious classic French style Lemon tart you will need the following ingredients:
- 1 pre-cooked tart shell made with around 200 grams of
homemade sweet shortcrust pastry.
For the Lemon custard cream filling:
- 300 ml of fresh lemon juice ( it has freshly squeezed juice)
- 150 grams of caster sugar ( to mix with the lemon juice)
- 100 ml of water ( optional)
- 3 whole eggs
- 3 eggs yolks
- 50 grams of caster sugar ( to mix with the eggs)
- 25 grams of corn flour.
- a few drops of vanilla essence
- 200 ml of heavy whipping cream
- 70 gram of butter
Utensils I used:
Silicon Mat:
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Ceramic Pie weight:
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Tarte Pan:
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Important note: The quality of the ingredients in this recipe is paramount. The eggs, butter, cream and Lemon juice have to be fresh of the best quality.
- The lemon juice has to be freshly squeeze or your tart will not taste as it should.
- This version of the Lemon tart is a very Lemony version ( it will have a sharp lemon taste). However you can tone that down by replacing 100 ml of Lemon juice by water. ( so 200 ml of Freshly squeezed lemon juice mixed with 100 ml of water)
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How on earth can someone not be a fan of lemon?
This is art and a labour of love! Please never stop doing your videos, they are to a high standard unlike other videos where recipes have shortcuts. Shortcuts compromise the flavour heavily and I like good food so I like to do it properly. Thank you so much ❤
Instablaster.
nicely done... great tips for handling soft,fragile pastry. One little trick I've learned.. when pressing the pastry to the walls and floor of your baking tin, do it with a ball of the excess dough, rather than directly with your fingers. It spreads the pressure perfectly.
Yes you are right I actually remembered that afterwards. Thanks for the tip
I have made this a couple of times now and I have to say it is fantastic. It is sharp enough to keep the kids away while satisfying adults who don't like "sweet" sweets.
To demystify things: It's a creamsicle tart! 😄
This is the best channel that I have found on UA-cam! Thank you for sharing! :)
This just sets my imagination running wild. Mango! Pineapple! The possibilities are endless.
R. Hayman oooh! Pineapple!
Can you use flower instead of corn starch
@@jamesfrederick. You can but the consistency of the cream will not be as light and silky smooth.
You have to cook flour or you will taste it
@@natalijanaschova3650 Absolutely! Thanks for mentioning it.
That lemon tart looks really, really good. I love lemons.
Dwayne Wladyka your a lemon
One of my favorite dessert flavors.
Imagine something like passion fruit strawberries or cherry and pomegranate or perhaps key-lime raspberry.
I made this yesterday. I didn't notice on your tutorial that you put the juice and the cream in separate pans. I put them all in one and it still turned out. (thankfully) Great tarte thank you.
There's More to the Story wasn’t it too sour? I have tried similar recipe with only 120ml of lemon juice and it turned out so damn sour so we couldn’t eat it.
Bonjour stefan i was in paris a few weeks ago and i found french food amazing especially the pastries 😀. I will definitely try ur recipes out and i hope u post a recipe of mango and passionfruit cheesecake later s'il vous plâit 😊
Hi. I stumbled upon your video by chance and it's a good one. I have no clue about French cuisine but started seeing your other videos to understand this cuisine. Please keep making more videos. Thank you.
With love from India.
Keep watching. I thought it was stuffy and all foo foo. He has totally changed my views.
I love that this is a "no bake" recipe, so a hot oven isn't going to heat up my house! Thank you for the video and recipe ❤️
You are welcome glad you liked the recipe😋👨🍳
Well, you have to bake the crust in the tart pan.
@@marcelleray9545 you don't seem to realize that 1) other types of crusts exist that could easily be swapped out for this one; and 2) usually this type of pie filling is baked, but this one isn't. I think what I wrote sailed over your head. Try thinking next time.
Still alive? Clock is ticking...
Love you, love this channel! You are a gifted teacher. However, the tart pan you provided in the link is not the same tart pan in your video. I want your tart pan! 🤣
The technigue of rolling the dough on the baking mold is very,very good!
for blind baking, i use coins. it works much better than baking beans or some people who use rice etc. the coins are metal and it is heavy so it also bakes the surface without having to remove the weights and putting it back into the oven for a second time.
I love it when he says "hein?". So French.
drottercat Makes me think our Canadian eh comes from this.
Me, too!
It annoys me a bit... but too minor a detail to get stuck up on
Merci pour la ricette! I just spent 4 hours making the whole thing (crust & lemon cream) and now I'm feeling dizzy hahah. They're in the fridge now, can't wait to see how they turn out! :) Thanks for the clear instructions & tips! Your videos are really nice! (:X
You should have eaten some of the tart xD
Hi Chef, I covered the lemon cream with plastic wrap to prevent a skin from forming while it cools to room temperature. Was that necessary?
Great! I love your style and the lemon tart looks delicious but I can't obtain the recipe. How do I get it, please?
Made this on the weekend. Was a bit of a labour of love but I was also inspired to make meringue kisses with leftover egg whites for decoration. Pastry rolling technique is genius. Lemon cream is amazing, would definitely make again. Turned out great 💛 Thank you!!
I just made this. Delicious! Question: your ingredient list includes vanilla but your video doesn't mention vanilla at all? So do I include it or not? Merci!
Oh, don't worry about that)) of course you can add some vanilla extract (if you adore it) to your lemon cream
This would be great using Meyer lemons.
When you say clear syrup you brushed on top, do you mean a simple syrup?
Hi I hope all is well. I wanted to use orange instead of lemon. Wanted to know what your thoughts were about how much freshly squeezed orange juice to use?
I tried this recipe today and it turned out great.thank you for sharing this,
I'm a massive fan of citrus based desserts; I love the combination of sweet and tart. That tart looks utterly delicious, and I've never seen lemon curd/custard made like that. Definitely a must try.
Where is the video for the sweet short crust? I’m eager to try this!
The rind on the fruit is green so is it truly lemon or is it lime tart?
dwarf lemon tree from the garden . they are not limes
Hi just chatted with you online. I alway buy this fruit from Trader Joe.
After a heavy meal, I fruit is perfect.
I want to learn how make this.
which fruit is that again ?
I didn’t notice vanilla, it’s in the description but not in the video. Possibly I missed it!
Is corn flour the same as cornstarch?
In Europe, yes.
This channel needs a warning - you may need someone beside you to call an ambulance in case you faint from the food.
Faint?? 😳 it gives me an orgasm....
Love the technique to get the pastry in the pan ! Thank you!
This looks like a wonderful recipe. It’s explained very clearly, no detail is left out, which I very much appreciate. I’ll be trying it this weekend, thank you Stephan!
Very clever way to line a tart pan with pate sucree. Kudos to you. Now I will try again to use pate sucree as I have had so much difficulty using this pastry that I have avoided it for decades. I notice in the video you talk about using "custard powder" (Birds custard powder or equivalent?) but the recipe uses cornstarch. Custard powder or corn starch or are they interchangeable?
I feel like removing the foam is unnecessary. I never do and it always deflates as the cream thickens.
2 quick questions on this recipe.
1- at what point do you add the vanilla? It is not mentioned in the video, but listed in the ingredients list.
2- I have made this recipe many times now, and every time the amount of lemon makes it VERY tart. My husband says it’s almost too tart to eat, and that it has a metallic taste to it. Am I doing something wrong?
Thank you for the help!!
Hi I made this tart today the filling was very rich! Not too sweet nor too sour , everything was just okay. Thank you for the recipe! First time making this and surprisingly it turned out to be very good.
I am getting dizzy .... so much Talking , Need a sleep , Tarte Looks Good, Great
Those eggs look so good. It's hard to find orange yolks. They are always pale yellow🤭
they SHOULD be yellow, it's natural. orange means the chickens are fed with industrial "food". it's so hard for me to find real, yellow, bio eggs - so expensive where I live!
Which tart pan do you use that has the perforated base? The one you link has a solid base, the perforated base is preferable isn’t it?
Has tried the perforated base but I am not a fan because you get these dot everywhere on your dough due to the tiny wholes in the the tin, I prefer the soft clean classic looks.
Great content! Did I miss the oven temperature for the blind bake somewhere? Couldn’t see it.
Would you consider the recipe with ounces, cups, tablespoons etc. Thank you.
Is the cornflour used as thickening? If so can I replace it with cornstarch instead?
In Europe cornflour is the name used for what Americans call cornstarch; i.e. it is the same thing. It is not the same as cornmeal.
Just became a patron... love your channel!
thanks a lot🙂👍👨🏻🍳
love your content chef
Chef Stephan, is this lemon filling firm enough for the following 👉🏼 a baked tart ring that is set up like a “hoop” on he plate with tart ring half full of filling. Thank you
200°C for 20 minutes.
In case you're here just to know how to cook the dough. 😉
Thank you Estephan. Pls tell us the recipe for the lemon custard especually for butter and creme.
the custad makes the texture powdery which i dont like
The best among humans are those who teach. Teaching helps. Teaching enables. Teaching ensues peace! Thank you! ☺️
Somebody help??? Corn flour does he mean corn starch in the states?
Yes, it is corn starch. But it would also work with flour.
Lovely video glad I found this channel I have a spring form pan should I still make this ?
An excellent lemon tart. I love lemons. Thank you monsieur.
Hello, quick question, I want to try it with mango, but mango is not so juicy as a lemon or orange, what can I use, instead? May be store bought juice or concentrate?
Hi nice recipe! Just a question i saw many demonstration which actually bake also that cream so originaly in France you dont really bake it on the dough?
Made this filling after failing twice with a baked citron tart. It was AMAZING. I love the addition of the cream. Worth the trouble.
Note the shrinkage of the sides of the tart base; you can allow for that by cutting off the excess dough so that there is another centimetre of dough sticking up around the edge (yes it is fiddly compared to just rolling the rolling pin over the tin) - or otherwise don't worry about it if the edge is high enough for your filling.
The only thing I can think of that is different then what my mom used to do when she made lemon meringue is the lemon mixture did not have cream in it and I think (not sure) had just yolks. OMG I have to call and ask her.
Look how orange the egg yolks and butter is. This is from farms using good feed producing the natural carotene which gives that wonderful color and taste. .
This lemon cream looks just amazing! So silky. Incredible!!
I love it’s, would you give me a how ( many g and ml ? Please) thank you et merci 😊
I really enjoy watching your videos ! you give great tips on baking which i really needed =D Do continue making great videos ! Thank you
How did you get yours so yellow? mine was very pale. Must be the eggs.
Growing some Meyer lemons from seeds I took out of some old lemons I bought for .50 on the discount shelf. They are about 4 months old and I have about 3 years to go until I get to make this tart.
So you can make it now? :)
@@lilywest9552 Lol. Sadly they died. I had one that was pretty large, maybe 18-24 inches and was about 10 months old or even older and got destroyed by an animal and then a tornado finished it off. Haven't seen any Meyer Lemons in the store since. Bummer. But my peach and cherry tree both produced for the first time this year. Unfortunately the cherries were the sour variety and I haven't gotten a ripe peach yet.
Robert M oh that’s sad :(
@@lilywest9552 It got even worse. I just went out today after seeing an animal eating my peaches. They are all gone.
Robert M ohhhh nooo :((
Would it be possible to bake this cold pastry tart similar to how a patisserie creme can be baked for a tart as well?
That pastry handling technique is absolutely brilliant!
I agree
What can we use alternative to eggs?? Any substitute??
Video way too long and too much unnecessary talk
One of my favorite desserts, thank you so very much. I cannot wait to try it.
How long do you let the tart set in the fridge? Is there an option to bake it for a little bit first if you want it to set faster?
If you work with your dough super cold and bang it with a pin like with pie dough it's much easier to transport. It's definitely an arm workout though. Also, rolling it between parchment or baking paper works well to prevent sticking so you don't add flour which can make it brittle.
Josh Gwynne isn’t it too delicate a dough to bang it with a rolling pin?
@@deendrew36 Havent made this specific dough. But other pate sucree, banging with a pin is fine as long as it's super cold.
Can you include American measurements?
My custard has thickened but not boiled
NOT a fan of LEMON! ?!?!😨😨😲😂😲😨😂😂
This is beautiful. I'm making this tomorrow😘
I can just listen to him talk all day.
Hi Stephan (Hope I wrote your name correctly 😅)
I've been following your channel for years, and I've learned much from you. Thank you greatly 🙏🏼
I'm not a dessert kind of person, but I've used this recipe twice already. First time I did the lemon tart, second time I made it with blueberries. Both times it was incredible result. Today I'm making it again but exchanging lemon juice with pineapple juice and cream with coconut cream, I'm aiming for a Pina Colada flavour. So I have a question, if I want the colour to be more creamlike, can i exchange the 3 extra egg yolks with egg whites?
I need to make this for my mom's birrhday ❤
Love this tart thank you. I will use the filling with orange too. xx @dulcelunamelbourne
hey a local 🙂 thanks for watching
@@FrenchCookingAcademy your welcome 👍 this recipe reminded me my time at Pastry school when our teacher was angry at us because we couldn't transfer the dough to the mold 😅😥
Its a sin to put cornflour into the filling monsieur.
2 quick questions on this recipe.
1- at what point do you add the vanilla? It is not mentioned in the video, but listed in the ingredients list.
2- I have made this recipe many times now, and every time the amount of lemon makes it VERY tart. My husband says it’s almost too tart to eat, and that it has a metallic taste to it. Am I doing something wrong?
Thank you for the help!!
Hi Stephane, the recipe shows 100 ml water, but you do not mention it in the video. Can you offer guidance on that? Thanks so much - I am checking out your site now...
-peter-
J’aime beaucoup vos démonstrations et en même temps , j’apprends l’anglais, merci
I had a pink praline creamy jam in Lyon, do you have a recipe for that? I can’t find it anywhere. Love the videos!
no i font sorry i know about pink or line but as jam ? don’t know it
You did not tech or demostration how to make the dough
How to make this dough for the lemon tart
I think blood oranges would be wonderful!
Jeanette Harris the colour alone would be amazing!
I bet that is amazing 1/2 frozen... great job!
Thanks for watching👨🍳🙂
Have you or has anyone here tried adding lemon extract or lemon paste to the pastry dough? I tried something similar with lemon bars and it was...frankly astounding the difference it made. Or would that ruin the pastry?
Thank you for the video! I will make the tart again, using your recipe. If you recall I made a lemon and lime variety with your crust. I can't wait.
yes you are a great tart lover 🍋🍋
I just made it this morning and it is currently in the fridge to set, the pastry is goregous and the lemon cream jumps, cannot wait to share with friends tonight for dessert. Thanks for the clear and precise instructions.
The lemon peel contains a lot of flavour without adding more liquid or acidity. Adding it is a no-brainer unless your lemons are waxed.
Its not perfect, but its ok.
What I tell myself when I baked up some sad looking thing.
My dough is breaking
Always enjoy your video, thanks. you are really motivating
I just noticed that the cream is quite yellow, but why? Is that a special one? I try to make it atm, but my whipping heavy cream is quite white.
I thought traditional French Tart au Citron featured a cooked custard on the shell, contrasting with the American one where the shell is filled with a stove lemon curd.
Brilliant technique !
Why so much sugar? 300g?
I love your channel thanks for taking shots of all your ingredients you area real blessing to the Word Steffan!
Lol not a fan of lemon and makes an amazing lemon tart... well give it to me then
Nice technique putting the tart in the pan.. what is the syrup or glaze used to cover the tart??
You can keep a little of syrup that is the boiled mix of lemon and sugar then at end brush the tart on top.