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
Scale
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.
