Tarte au Citron


Created for the Le Creuset 26 cm Quiche / Flan Tin


  • Sift the flour, salt and icing sugar together in a bowl. Rub in the butter until the mixture resembles breadcrumbs and add the water. Bring together to form a dough, cover and place in fridge for at least 30 minutes.
  • Dust a work surface and a rolling pin with some flour and roll the pastry out thinly. Line a Le Creuset Bakeware 26cm quiche/flan tin. Chill in the fridge for a further 30 minutes.
  • Roll off the excess pastry with a rolling pin, line with baking paper and fill with baking beans. Bake blind at 180°C/160°C fan /Gas Mark 4 for 15 minutes. Remove beans and cook for a further 5 minutes.
  • To make the filling beat the egg and caster sugar together thoroughly, add the lemon juice and then stir in the cream.
  • Pour the mixture into the baked pastry case and bake at 130°C /110°C fan/Gas Mark ½ for 35-45 minutes or until the filling is starting to set but is still slightly wobbly in the middle.
  • Remove from oven and allow to cool.
  • Remove the tart from the tin on to a heat proof serving plate, sprinkle the surface with caster sugar and caramelise with a blow torch.



  • 180g plain flour plus extra for dusting
  • pinch salt
  • 60g icing sugar
  • 100g chilled butter
  • 1 teaspoon water


  • 3 eggs
  • 120g caster sugar
  • 500ml lemon juice
  • 125ml double cream
  • Caster sugar to finish


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Created for: Le Creuset 26 cm Quiche / Flan Tin
Main Ingredient: Eggs
Cooking time: 35-45 minutes