Tarte au citron: Lemon Tart Recipe

Not everyone thinks of citrus fruits as “winter fruits.” But that’s when oranges, grapefruits, tangerines, tangy lemons, and enticing limes are often at their peak. And that’s a good thing because there’s nothing that brightens up any season – but especially winter – better than a classic French lemon tart. Any bakery in Paris will have a Tarte au citron on offer. Some are on...

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- David

- May 12, 2009 2:05am

Kerrin: Yes, I saw that. (I was at Jacques yesterday and he told me he was #2.) Odd that Chef Felder says to put cream in tarte au citron, but the lemon tarts in Paris that I’ve had were on the sweet side, and indeed, more creamy. I prefer them puckery-tart.

I did go to that pastry shop mentioned and wasn’t all that wild about it. But maybe I need to re-investigate!

Annie: Yow! More lemon? This lemon oil is pretty delicious, too. It’s pure oil from the skins–and a little goes a lo-o-o-ong way.

fethiye: At the end of the post, I linked to a page about how to do it. They can be mixed with a small amount of sugar and frozen in a small container, or just in plastic wrap, then foil.

Merideth: I buy those torchons whenever I see them at flea markets. I don’t want to rub it in, but they’re usually pretty inexpensive: I pay €2-€4, maximum, for one. Those beautiful linen towels are too good to use for kitchen tasks, but I have a nice stack of them that I like to admire ; )

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[Original source](https://www.davidlebovitz.com/tart-au-citron-french-lemon-tart/)