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Lemon and orange tart served on a plate
Elegant tart with a zesty lemon and orange curd filling

Lemon and orange tart

Author: Flavelo
Recipes Cakes and Desserts
This tart is a masterpiece of French patisserie. The secret lies in the texture of the curd: the egg yolks and acidic fruit juices set into a silky, pudding-like cream under heat, enriched by the butter. 'Blind baking' the pastry ensures the base remains crisp even under the moist filling.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 385 kcal
🌍 Cuisine French (Tarte au Citron style)

Ingredients

Equipment Needed

  • Tart tin (preferably loose-bottomed)
  • Baking beans or ceramic weights (for blind baking)
  • Whisk
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the pastry: rub the cold butter into the flour and icing sugar, then knead together with the egg. Wrap and chill for 30 minutes.

Tip: Do not overwork the pastry, just until it comes together. Resting prevents it from shrinking during baking.
2 ✓

Roll out the pastry and line the tin. Prick with a fork, line with baking parchment, and fill with baking beans. Bake at 180°C (160°C Fan) for 15 minutes (blind bake), then remove the weights and bake for another 5 minutes.

Tip: The weights prevent the pastry from puffing up or sliding down the sides of the tin.
3 ✓

Mix the filling ingredients: whisk the eggs, sugar, cream, and citrus juices together by hand.

Tip: Do not whisk in air! Just mix until smooth. Air bubbles ruin the smooth texture and surface of the cream.
4 ✓

Pour the cream onto the pre-baked, still warm pastry. Reduce oven temperature to 150°C (130°C Fan).

Tip: The warm pastry helps the bottom of the cream to 'seal' immediately so it doesn't soak the base.
5 ✓

Bake for approx. 20-25 minutes. It is ready when the edges are set but the centre still wobbles like jelly.

Tip: Do not overbake! Residual heat will fully set the cream as it cools. Overbaked custard becomes grainy.

Recipe FAQ

Why do I need to pre-bake the pastry?
Because the filling is liquid. If poured onto raw pastry, it would become soggy and never bake through ('soggy bottom').
Why did the cream crack on top?
You baked it at too high a temperature or for too long. The curd should still be wobbly when you take it out!

Ingredients

  • 250 g Plain flour
  • 150 g Cold butter
  • 1 Egg (for pastry)
  • 50 g Icing sugar (for pastry)
  • 150 ml Double cream (min 30%)
  • 3 Eggs (for filling)
  • 100 g Caster sugar (for filling)
  • 100 ml Fresh citrus juice (Lemon and Orange mixed)
  • 1 pinch Salt