The crust I’ve used is a sweet French Tart Crust called Pâte Sucrée. A perfect balance between the two is my ideal! I found that other Lemon Tart recipes I’ve tried veer too far in one direction or the other. It sets enough that you can cut neat slices as pictured throughout this post, yet soft enough that it melts alluringly in your mouth just like custard.Īs for the taste, it’s a Goldilocks bullseye: not overly sweet, not overly sour, just right. The filling in this Lemon Tart is a brilliantly yellow, beautifully fresh lemon curd that’s completely smooth. Tangy, refreshing and light, this tart makes the perfect dessert to follow on from decadent and rich French mains! About this French Lemon Tart Endlessly popular, you’ll find it on the shelves of patisseries all across France, and it’s a favoured dessert served at French bistros or even fine dining restaurants. Today’s Lemon Tart recipe is a classic tart known in French as Tarte au Citron. Main: Duck Confit with Lentil Ragout Starter: Goat’s Cheese Salad Dessert: Today’s Lemon Tart Lemon Tart Side: Lentil Ragout – A traditional side for Duck Confit, these French lentils are mouth-wateringly good!ĭessert: Today’s Lemon Tart – A perfect finish to the meal that’s not too heavy, this is a tart you’ll find in virtually every patisserie across France. Main: Duck Confit – An iconic French dish that’s so much easier to make than you think! It’s the ultimate make-ahead dinner party dish for showing off!
This fresh leaf salad sports nuts, bacon, and pan-fried goat’s cheese medallions that are golden outside and oozing inside. Starter: Warm Goat’s Cheese Salad – A classic French Bistro starter. Welcome back to the final instalment of French Bistro Week! 🇫🇷 This is a week in which I’m sharing all the recipes you need to recreate your very own French Bistro experience at home. This is a classic French tart that’s elegant and pretty as a picture, yet the filling is as simple as can be: just eggs, sugar, butter and fresh lemon! 🇫🇷Welcome back to FRENCH BISTRO WEEK!🇫🇷 It’s not too sweet but not mouth-puckeringly sour either, and so custardy it just melts in the mouth. What makes this Lemon Tart so perfect? It’s the lemon curd filling.
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