French Style Lemon Tart Step by Step (With Lemon custard)
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- Опубликовано: 7 фев 2025
- 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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That pastry handling technique is absolutely brilliant!
I agree
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.
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! 😄
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
The best among humans are those who teach. Teaching helps. Teaching enables. Teaching ensues peace! Thank you! ☺️
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.
Love love love your way to put the dough in the mould!
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.
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.
This channel is in a league of its own. Clear advice, useful techniques and results that are always delicious. Merci!
Made this filling after failing twice with a baked citron tart. It was AMAZING. I love the addition of the cream. Worth the trouble.
J’aime beaucoup vos démonstrations et en même temps , j’apprends l’anglais, merci
An excellent lemon tart. I love lemons. Thank you monsieur.
“To the boil” love it 🥰
C'est la premiere version que je vois avec de la creme! - Merci.
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.
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 made it; it came out *tremendous*!
Lord, this guy rocks!! I have copied so many of his recipes..He makes me look so GOOD!!
This is the best channel that I have found on RUclips! Thank you for sharing! :)
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...
Just became a patron... love your channel!
thanks a lot🙂👍👨🏻🍳
Brilliant technique !
I love your channel thanks for taking shots of all your ingredients you area real blessing to the Word Steffan!
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 can just listen to him talk all day.
Beautiful demonstration, thank you.
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
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!
I made this yesterday. It turned out great! I shared it with others in my building and they loved it! Thank you Chef Stephane. Your teaching was very clear and everything worked just the way you showed.
U are the best in cooking
this recipe is great! i made it for my partner's birthday and he absolutely loved it
The technigue of rolling the dough on the baking mold is very,very good!
Love the technique to get the pastry in the pan ! Thank you!
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!!
Always enjoy your video, thanks. you are really motivating
I made this lemon custard, but I used a sweet shortcrust pastry with ground almonds and it was delicious!!!
Great ideas n great recipe. Learn so much. Thank You!!
Mmmmmm yummy yummy 😋 love that lemon 🍋 tart👍
Thanks
Great tip for rooling the crust i will do this from now on merci birn mon cher
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.
Rolling the pastry over the bottom of the tin - genius. Rolling it out usually leaves me in tears.
Lovely tart. The lemon looks heavenly! Thank you for your top-notch instruction
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
I watched so many videos. I liked the technique of rolling and lifting the dough.
You are an amazing coach .. Thank you 😊
niiice! did it today, result was marvelous
Your rolling technique for the tarte pan is fabulous! I usually destroy the dough and spend a lot of time patching. I making a tarte to bring for a family visit this week.
I will be making this today. Have made handmade pastry yesterday. Love your work. I have done few recipes already all fantastic. Especially the vinegar chicken is my favorite. Thanks to you I started cooking French and I love it. Merci 😊
A work of art
Your English is utterly idiomatic but with a French accent. Magnifique!
Stephane, je faire ma première tarte à la crème grâce à toi! [ Faire de la pate à patesserie semble tellement amusant ]!
I have to say I have never baked a lemon tart before but always wanted to. I have also been a little scared of baking my own short crust pastry... two days ago I made this lemon tart from beginning to end and it turned out wonderfully!!!
Thank you for all of your tips through the demonstrations they were very helpful.
The only issue I had were my lemons were very tart lemons and maybe I should have used less lemon juice and topped up with water to meet 300ml of liquid to reduce the strength of the lemon flavour a little.
Next time I will be sure remember this and hunt for sweeter lemons. This being said there were no slices left over for the next day with many people going back for seconds.
Served with berries and a small dollop of whipped cream delicious!
Thank you 😊
I love lemon! Beautiful tart!
Amazing looking MUST MAKE IT. Your instructions are VERY VERY PRECISE THANK YOU
Thanks
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 😊
It was delicious, thank you~
Greetings from the US. I love your vids and your clear explanation and demonstrations very much!🥂
glad you like it 🙂👍👨🏻🍳
love your content chef
So good with meringue on top !!!😋
Yum yum I'm going to make this
I love french food..I tried some of your recipe the result is super yummy and delicious..Thank you for sharing..
One of my favorite desserts, thank you so very much. I cannot wait to try it.
yesterday I made the sweet shortcrust pastry in my Thermomix31 food processor using the Thermomix blades - a great result - perfect pastry so easy to roll out - I am delighted with the result of the blind baked base - now for the apple and rhubbarb filling - since for ever I have made my pastry by hand - not any more - the FCA method is so simple and quick
Stephane, thank you so much for making this video. It looks absolutely amazing.
thanks a lot i am glad you like it 🙂🙂👨🏻🍳
You just answered my question about the difference between blind baking and the other method.
perfect French style lemon tart .....
Hello, can you please make a French Macaron? I had been wanting to make one and you are the only channel that i trust.
I love ANYTHING lemon!
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,
This is much better than Tasty's version of the recipe. I can't believe this video doesn't have as much views as the other.
I bet that is amazing 1/2 frozen... great job!
Thanks for watching👨🍳🙂
Bonjour Stephane,
Thank you so much for making this video! It looks so good and I can't wait to try it!
thanks . just to let you know . this version is quite lemony🙂🍋🍋
Good idea👍👍👍
Mmmm good method
The first time I made this I tasted it and thought WOW, THIS TASTES PROFESSIONALLY MADE and I was shocked IT WAS ME! G. I am always asked to make this for special occasions and ALWAYS gets raves. I'm a man with no culinary talents but this recipe helps me fool everyone.
Bravo!😊
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?
excellent video. really well done.
Interesting recipe shall to try this 😋Marci 😊
Thank you Estephan. Pls tell us the recipe for the lemon custard especually for butter and creme.
I have fallen in love with you for your recipes......:)
I need to make this for my mom's birrhday ❤
This looks amazing! Gonna try to make it. Thanks! I love a sharp, tart lemon tart.
let me warn you this lemon tart is sharp 😋😀👨🏻🍳
I just made it, SOOOO TART!
Wow Wow What beautiful tart it looked and it is as I made mine with orange juice and also learnt a lot of things from your various recipes, the orange with the pastry is also very tasty as you said so. Thank you so much for the beautiful videos and also wanted to wish you s happy and healthy new year and through 2020. Annie
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.
C’est formidable.
😋👨🏻🍳🙂
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 🍋🍋
Perfect 👍
Can't wait to try this!
Thanks for watching.🙂 Be careful with the lemon juice amount as stated in the video description using only lemon juice in that classic version of the tart yield a result that is really lemony . Read the tips about toning down the lemon taste if needed.
How on earth can someone not be a fan of lemon?
I really enjoy watching your videos ! you give great tips on baking which i really needed =D Do continue making great videos ! Thank you
Love your channel Man!! The effort and passion both shows up. You really love what you do and hence you know it so well and you really know how to impart the same skills onto others. Thanks :)
glad you liked the video
Love it. Trying it for Thanksgiving
I love lemon tart ❤️❤️❤️🤤🤤🤤
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?
Wow!!! I'm impress with your lemon tart😚😚😚
Lovely video glad I found this channel I have a spring form pan should I still make this ?
BRAVO ♥️
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?