Tarte au citron recipe / Lemon Tart Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be lower in saturated fat.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

whole eggs

🥗Healthier: flax eggs

💰Cheaper: egg substitute

Flax eggs are vegan and can reduce cholesterol.

Prepare the tart crust by mixing flour, butter, and granulated sugar until crumbly.

Add egg yolks and a pinch of salt to the crust mixture and combine until a dough forms.

Press the dough into a tart pan evenly and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C).

Bake the tart crust for 20-25 minutes until lightly golden.

In a bowl, whisk together egg yolks, whole eggs, granulated sugar, lemon juice, and lemon zest until smooth.

Slowly incorporate heavy cream and vanilla extract into the lemon mixture.

Pour the lemon filling into the baked tart crust.

Bake the filled tart for 25-30 minutes until the filling is set but slightly jiggly in the center.

Remove the tart from the oven and let it cool to room temperature.

Chill the tart in the refrigerator for at least 2 hours before serving.

Dust the top with powdered sugar before slicing and serving.

Cooking Techniques

Spice Level:

Allergens