Thursday, February 21, 2013


This lemon tart is quite easy to make and has always the must terrific effect on guests!
Check out the video recipe:

You can also find the video recipe of the pie dough. 

  • A pie dough (recipe here)
  • 130 gr cane organic Sugar (preferable but not essential)
  • 4 eggs
  • 60g creme fraîche (heavy cream)
  • 3 lemons (grated zest + juice) I also like to add the zest of half a tangerine.


  • Preheat your oven at 200°C (390°F)
  • Stir the sugar and lemon zest (and tangerine if you are using some) together so it will infuse and get a nice flavor.
  • Flour your counter and roll out the dough. Here, I use a rectangle mold but it works just as fine with a round classic one.
  • Put your dough in your mold on top of a parchment paper (so it won't stick and it'll be easier to take out once it's baked)
  • Make some holes in the dough with a fork or a knife. Cover with another parchment paper and spread some beans or rice on top. Bake the dough for 10minutes.
  • Take the beans and parchment paper out and bake for another 5 minutes.
  • In a mixing ball, stir together: the sugar and zest mixture and the eggs.
  • Beat until it's foamy. About 5 minutes.
  • Add the creme fraîche and lemon juice and mix again.
  • Pour this preparation on the pie shell and bake for 15 minutes.
  • The top must get darker. Let cool and take out of the mold.
  • ET VOiLÀ!

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