Tarte au Citron

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Adjust Servings:
1/2 cup butter, cold
1/4 cup castor sugar
1 cup flour
1/4 tsp salt
4 eggs, room temperature
1 2/3 cups castor sugar
1-2 tbsp lemon zest
2/3 cup lemon juice, fresh
2/3 cup flour
1-2 drops lemon extract
1/4 vanilla pod
powdered sugar
lemon slices

Tarte au Citron

  • Serves 8
  • Medium


  • Crust:

  • Filling:

  • Garnish:



When life gives you lemons… make tarte au citrons, or lemon tarts, bars, squares…

This recipe was sort of a last minute impromptu bake. My most favourite man in the world – my vegetable vendor – bought me a crate of these large humungous lemons from Australia, which pretty much made my entire week oh-so-beautiful. And to top it off, he even handed me over a whole package of these gorgeous deliciously sweet Himachal peaches. Needless to say, I had an exciting and happy week! (I told you, it doesn’t take much to make me happy!)

In such excitement, I went ahead to make lemon bars from my mother’s recipe, which hadn’t been made in years. I couldn’t forgo this opportunity. I made these at 8 PM, realised halfway that I didn’t have enough eggs, rushed out to get them, and restarted the whole process. That’s what happens when I don’t plan well.

The filling is sort of an in between of lemon curd and lemon jelly, with lots of fresh lemon juice, lovely lemon zest and real vanilla beans.

I then cut some extra slices, grilled on a hot pan with some sugar, and garnish each bar. A few bites in and you shall be transported to a lovely little village in France, surrounded by lavender fields, lovely cheeses and wine!

Note: these lemon bars don’t stay long and should ideally be eaten within a day and half. Although this has never been a problem in my house!


Photo Credits: The Kitchen Trail by Krishna Lalbhai

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Cream butter and sugar until light with an electric mixer.
Add in flour and salt with mixer on low until a soft dough forms. Cover with cling wrap and refrigerate for at least 30 minutes.
Roll the dough out on parchment paper and transfer into a pie tin. Chill again in the refrigerator for another 30 minutes.
Meanwhile preheat the oven at 175°C.
Bake the pie crust for 10-13 minutes.



Whisk the eggs and sugar until frothy.
Then add in the lemon juice, zest, vanilla pod scrapes, lemon extract and flour and whisk until well frothy.
Pour into the pre-baked crust and bake for 20 minutes.
The tops would have slightly browned.
Cool the bars completely before slicing.



Dust powdered sugar on top, followed by some grilled lemon slices.

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