If you adore the tangy brightness of lemons and crave a dessert that feels elegant yet wholesome, this Zitronen Tarte au Citron – Zuckerfreie Franseische Zitronen Tarte Recipe is going to steal your heart. It’s a classic French lemon tart reinvented with a sugar-free twist, balancing a buttery crumbly base with a luscious, velvety lemon filling that wakes up your palate. Each bite is a sunny burst of citrus, perfect for sharing with friends or savoring on a quiet afternoon — and the best part is, it’s made without any refined sugar, so you get all the joy without the guilt.
Ingredients You’ll Need
This recipe shines because of its beautifully simple and purposeful ingredients. Each one plays a special role, whether creating the perfect crust texture, infusing that unmistakable lemon zing, or bringing that silky smooth filling to life.
- 260 g Mehl (gesiebt): The foundation of our tart shell, sifted flour ensures a tender and flaky crust every time.
- 110 g Puderzucker oder Puderxucker: Powdered sugar or a sugar-free alternative gently sweetens without overpowering the lemon.
- 180 ml Kokosöl (geschmolzen und abgekühlt): Adds a subtle tropical hint while keeping the crust crisp and dairy-free friendly.
- 1/2 TL Salz: Just a pinch to enhance all those bright, complex flavors.
- 1/2 TL Vanille (optional): A little vanilla rounds out the tart and adds warmth to the flavor profile.
- 2 Eier und 2 Eigelb (oder 3 ganze Eier): These go into the luscious lemon filling, contributing creaminess and richness.
- 150 g Zucker oder Birkenzucker oder Erythrit: Whether you use classic sugar or a natural substitute, it’s the perfect balance to the lemon’s tartness.
- 1 EL Zitronenschale (von 2 Zitronen, unbehandelt): Fresh lemon zest is where the magic happens—pure aromatic sunshine in every bite.
- 120 ml Zitronensaft: The heart of the filling, freshly squeezed for that genuine zing.
- 1 große Prise Salz: Just enough salt to marry the flavors beautifully.
- 1-2 EL Sahne: Adds silkiness to the lemon custard filling making it wonderfully smooth.
- 125 g Butter gewürfelt (gerne bis zu 30 g mehr): Incorporated into the filling for richness and that melt-in-your-mouth texture.
- Schlagsahne: Perfect for topping, adds a luscious, creamy contrast.
- Frische Beeren: The fresh berries add a pop of color and a burst of natural sweetness that complements the tartness perfectly.
How to Make Zitronen Tarte au Citron – Zuckerfreie Franseische Zitronen Tarte Recipe
Step 1: Prepare the Mürbteig Crust
Start by preheating your oven to 180 degrees Celsius and lightly greasing a tart pan. Combine all crust ingredients in a bowl and mix until the dough just comes together — it will be a bit stickier than classic shortcrust but no worries, it’s perfect. Roll the dough between two sheets of cling film for easy handling and line your tart pan with it. Prick the base evenly with a fork to prevent bubbling. Chill the tart shell in the freezer for 5 to 10 minutes while the oven finishes heating to help it hold its shape when baked.
Step 2: Blind Bake the Crust
Bake the crust for about 25 minutes. You want it to achieve a beautiful golden brown color, crispy yet tender to the bite. Remove it from the oven and let it cool completely before adding the filling. Trust me, a cool shell keeps your lemon filling perfectly set.
Step 3: Make the Zesty Lemon Filling
Here’s where the magic begins—grate the zest of two unwashed lemons directly into your sugar to infuse it with oils and aroma, rubbing them together with your fingers to fully release those fragrant notes. If you’re using erythritol or stevia, just toss the zest directly into the bowl since they don’t absorb flavor as easily. Whisk together your lemon zest sugar, fresh lemon juice, eggs, and cream in a metal bowl and set it over a hot but not boiling water bath. Constantly whisk the mixture as it gently heats; once it thickens around 73 degrees Celsius, remove it from the heat.
Step 4: Finish the Filling
Immediately strain the thickened lemon custard through a fine sieve to ensure ultra-smoothness, then slowly whisk in your diced butter, piece by piece. Whisk vigorously for about 2 minutes to incorporate air, giving the filling a light and airy texture. Pour this luscious lemon filling into the cooled tart shell and refrigerate for at least 4 to 5 hours. This chilling time is key for the filling to set beautifully.
How to Serve Zitronen Tarte au Citron – Zuckerfreie Franseische Zitronen Tarte Recipe
Garnishes
For that final flourish, a dollop of fluffy whipped cream—be it traditional or coconut-based—is divine. Scatter a few fresh berries like raspberries, blueberries, or strawberries on top, or simply zest a little extra lemon peel over it to create a fresh, colorful finish that’s as pretty as it is tasty.
Side Dishes
This tart stands beautifully on its own, but if you want to turn it into a delightful dessert course, pair it with a cup of freshly brewed herbal tea or a light, fruity white wine. A small serving of vanilla ice cream on the side can also make it feel like a special treat without overwhelming the clean citrus flavor.
Creative Ways to Present
If you want to impress guests or add a bit of creative flair, serve individual portions in mini tart pans or use the filling as a luscious layer in a parfait glass topped with granola and fresh mint. The contrasts in textures and bright flavors will be unforgettable. You can also pipe some whipped cream in pretty swirls and add edible flowers to elevate the presentation into an art form.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers covered in the refrigerator; it’s best enjoyed within 2 to 3 days to maintain that fresh citrus brightness and crumbly crust texture. Make sure to seal it tightly with plastic wrap or store in an airtight container to avoid any fridge odors sneaking in.
Freezing
If you want to prepare ahead, the tart crust can be frozen before baking to save time—just wrap it well. The finished tart, especially with its delicate lemon cream, is not ideal for freezing as the texture can change, but you can freeze the filling separately in an airtight container to thaw and bake later.
Reheating
This tart is best served chilled and should not be reheated in a conventional oven or microwave, as the filling can separate and the crust may lose its crispness. If you prefer it less cold, leave it out at room temperature for 20 to 30 minutes before serving for the most enjoyable texture and flavor.
FAQs
Can I use regular sugar instead of erythritol or Birkenzucker?
Absolutely! The traditional recipe uses sugar, and the lemon flavor pairs beautifully with its sweetness. However, erythritol or Birkenzucker provides a great sugar-free alternative that keeps the tart lighter and suitable for those avoiding refined sugar.
What if I don’t have coconut oil for the crust?
You can substitute melted unsalted butter for coconut oil if you prefer. Butter adds richness and a classic flavor to the crust, though coconut oil offers a subtle unique note that complements the lemon beautifully.
How do I know when the lemon filling is thick enough?
The filling should thicken at around 73 degrees Celsius; it will coat the back of a spoon and hold its shape slightly. If you don’t have a thermometer, gently heating and stirring until the mixture noticeably thickens and moves more slowly will work just fine.
Can I make the tart gluten-free?
With some recipe tweaks, yes! Substitute the wheat flour with a gluten-free blend suitable for baking. Keep in mind the texture might be slightly different, but the overall flavor will still shine through beautifully.
Is the tart suitable for vegans?
This recipe contains eggs and butter, so it’s not vegan as is. However, with vegan substitutes like flax eggs, plant-based butter, and coconut cream instead of dairy cream, you can experiment to create a vegan-friendly version that still delivers great taste.
Final Thoughts
This Zitronen Tarte au Citron – Zuckerfreie Franseische Zitronen Tarte Recipe feels like a warm hug from a French patisserie right in your own kitchen. It’s a stunning balance of bright, tangy lemon and tender, buttery crust that’s both refreshing and comforting. I truly hope you give this recipe a whirl—you’ll find it’s perfect for special occasions or any time you want to treat yourself to something irresistibly delightful yet mindful. Happy baking!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes plus 4-5 hours chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Low Fat
Description
This Französische Zitronen Tarte (French Lemon Tart) is a classic, tangy dessert featuring a crisp coconut-oil based shortcrust pastry and a smooth, luscious lemon custard filling. A sugar-free version using erythritol or birch sugar is also included, making it a perfect choice for those seeking a healthier indulgence. The tart is baked until golden and then chilled for a creamy texture, finished with fresh whipped cream and berries for a delightful presentation.
Ingredients
Pastry Crust
- 260 g Mehl (gesiebt) – sifted flour
- 110 g Puderzucker oder Puderxucker (siehe Tipps für Produkt Tipps) – powdered sugar or powdered erythritol
- 180 ml Kokosöl (geschmolzen und abgekühlt) – melted and cooled coconut oil
- 1/2 TL Salz – half teaspoon salt
- 1/2 TL Vanille (optional) – half teaspoon vanilla (optional)
Filling
- 2 Eier und 2 Eigelb (oder 3 ganze Eier) – 2 whole eggs and 2 egg yolks or 3 whole eggs
- 150 g Zucker oder Birkenzucker oder Erythrit – sugar or birch sugar or erythritol
- 1 EL Zitronenschale (von 2 Zitronen, unbehandelt) – 1 tablespoon lemon zest from 2 untreated lemons
- 120 ml Zitronensaft (dazu braucht man 2 große – 3 normale Zitronen) – 120 ml lemon juice from 2 large or 3 medium lemons
- 1 große Prise Salz – a large pinch of salt
- 1–2 EL Sahne – 1 to 2 tablespoons cream
- 125 g Butter gewürfelt (gerne bis zu 30 g mehr) – 125 g diced butter (can be up to 155 g)
Decoration
- Schlagsahne – whipped cream
- frische Beeren – fresh berries
Instructions
- Prepare the Pastry Dough: Combine all the crust ingredients in a bowl and mix until the dough comes together. It may be slightly sticky but should roll out easily between two sheets of plastic wrap. There is no need to chill the dough. Roll it out and line a tart pan evenly with the dough. Prick all over with a fork. Place the tart pan in the freezer for 5 to 10 minutes while preheating the oven.
- Bake the Crust: Preheat the oven to 180°C (356°F). Bake the tart crust for about 25 minutes until it turns a nice golden brown. Remove from the oven and allow it to cool completely.
- Prepare the Lemon Filling: Grate the lemon zest directly into the sugar and rub it with your fingers to infuse the sugar with lemon aroma. If using stevia or erythritol, add the lemon zest directly into the mixing bowl or pot as it does not infuse as well. In a metal bowl over a hot (not boiling) water bath, whisk together lemon-sugar mixture, lemon juice, eggs, and cream. Heat gently while stirring continuously until the mixture thickens at approximately 73°C (163°F). Be careful to avoid boiling and ensure the bowl does not touch the water below.
- Finish the Filling: Immediately strain the thickened lemon cream through a sieve to remove any lumps. Gradually whisk in the diced butter, adding little by little. Continue whisking energetically for about 2 minutes to incorporate air and produce a light, fluffy texture.
- Assemble the Tart: Pour the lemon filling into the cooled tart shell. Refrigerate the tart for at least 4 to 5 hours to set.
- Decorate and Serve: Before serving, decorate the tart with whipped cream or coconut cream, and top with fresh berries or a sprinkle of lemon zest for garnish.
Notes
- The shortcrust pastry can be made a day in advance and kept at room temperature overnight; it will remain firm and not soften.
- When using erythritol or stevia instead of sugar, lemon zest should be added directly to the mixture rather than rubbed into the sugar, as these sweeteners do not absorb the aroma as effectively.
- Be careful not to let the lemon filling mixture boil during cooking; gentle heating ensures smooth custard texture.
- Using a metal bowl over a water bath or cooking directly over low heat in a thick-bottomed pan are both acceptable methods for preparing the filling; just avoid overheating.
- The butter can be adjusted slightly up to 155 g for a richer filling.
- Chilling the tart after filling is essential to allow proper setting of the lemon cream.
