Michel Roux Jr’s classic lemon tart
- Published: 4 Jun 22
- Updated: 25 Mar 24
Make a perfect lemon tart with Michel Roux Jr’s recipe. The top chef’s tips and tricks will help you master tarte fine au citron, a classic French dessert.
Browse more tried and tested patisserie recipes, including tarte aux pommes and homemade croissants.
Michel Roux Jr began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father Albert and uncle Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design.
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Serves 8 -
Hands-on time 40 min, plus chilling, resting and at least 4 hours cooling. Oven time 1 hour 15-25 min
Nutrition
- Calories
- 459kcals
- Fat
- 26.1g (14.4g saturated)
- Protein
- 7.9g
- Carbohydrates
- 47.6g (35.5g sugars)
- Fibre
- 0.6g
- Salt
- 0.2g
FAQs
Why cream the butter and sugar together?
It makes the pastry biscuit-like and more indulgent.
Can I use caster sugar?
Icing sugar mixes better with the butter and makes the pastry hold better.
Why make the pastry by hand?
It’s tactile: you can feel when it’s ready. It should be smooth and come together completely, without any bits of butter or egg yolk that haven’t been incorporated. It can be an issue if your hands are hot, as this can make the pastry melt and stick. But if you make it in a food processor, it’s easy to overwork it and the pastry will be akin to cardboard, as opposed to crumbly and soft.
Do I need to chill the pastry?
Yes, for two reasons: it sets the butter a little to make it easier to roll out, and it allows the glutens in the flour, which have been stretched by working it, to rest.
How do I avoid shrinkage?
This normally occurs when the pastry’s been overworked. To overcome that shrinkage you can line the tart tin over the rim, then trim it after it’s cooked, as opposed to trimming before you cook. When blind baking and using baking beans, make sure they go all the way up to the edge to hold the pastry.
Why only whisk the filling mixture briefly?
If you over-whisk it you get a froth, then when you cook it, it separates. Your lemon tart should be uniform and yellow.
Should the cooked tart still have a wobble in the middle?
No, it has to be set. Unlike a cheesecake or flan, it doesn’t continue cooking. You have to catch it at the point where it’s cooked all the way through but not overcooked (or it will crack). Follow the recipe, but remember that not all ovens are the same. Look at the tart and give it a tiny wobble to see how the filling moves in the case.
Should I wait before serving?
Yes. Don’t even try to cut the tart when it’s warm. It needs to set. At the restaurant we normally make the tarts in the morning, ready to be served in the evening.
delicious. tips
DON’T WASTE IT Lightly beat the unused egg whites with a pinch of sugar, then label and freeze to use in meringues.
This tart improves on standing, so make it a day in advance and keep it in a cool place – but not the fridge, otherwise the pastry will go soggy. The pastry can be made ahead. Wrap and chill for up to 2 days, or freeze for up to 3 months. The tart tin can be lined up to a day ahead. Wrap well and chill until ready to bake.
You can use a fluted or regular (smooth sided) tart tin. If you’re new to pastry making, you may find a regular tin easier for controlling the thickness and shaping (buy both types at nisbets.co.uk). Work quickly when lining the tin with pastry as it becomes harder to work with as it warms up. Take your time and chill it in the fridge for a few minutes to firm up, if needed, while shaping.