French Lemon Tart French Lemon Tart

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2010


Pâte Sablé:


Pâte Sablé: In food processor, pulse flour, icing sugar and salt ; pulse in butter until in fine crumbs. Add yolks; pulse just until clumped together. Press onto bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Prick bottom and side all over with fork. Refrigerate for 20 minutes.

Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 13 minutes. Remove foil and weights; bake until light golden, 7 to 10 minutes.

Meanwhile, in heatproof bowl, whisk together sugar, lemon juice, egg yolks, eggs, lemon rind and salt. Place over saucepan of simmering water; cook, whisking, until thick enough to coat back of spoon and instant-read digital thermometer registers 170°F (77°C), about 8 minutes. Remove from heat. Whisk in butter until melted. Scrape into warm tart shell.

Bake in centre of 325°F (160°C) oven just until filling is set and no longer shiny, about 12 minutes. Let cool.

Nutritional facts Per each of 8 servings: about

  • Sodium 238 mg
  • Protein 6 g
  • Calories 382.0
  • Total fat 21 g
  • Potassium 88 mg
  • Cholesterol 241 mg
  • Saturated fat 12 g
  • Total carbohydrate 42 g


  • Iron 12.0
  • Folate 35.0
  • Calcium 3.0
  • Vitamin A 23.0
  • Vitamin C 17.0
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Baking & Desserts

French Lemon Tart