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Lemon tart, citrus fruit confit, honey vinegar

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  • Pastry:
  • 250g flour
  • 125g butter
  • 100g sugar
  • 1 egg
  • 3g salt
  • Lemon curd:
  • 200g butter
  • 4 eggs + 2 yolks
  • 200g of sugar
  • the juice of 4 lemons
  • Citrus confit:
  • 1 grapefruit
  • 2 oranges
  • 1 lime
  • 30g butter
  • 2 tbls honey vinegar


servings 4
Level of difficulty Difficult
Preparation time 30mins
Cooking time 30mins
Cost Average budget


Step 1

Cream the melted butter with the sugar, salt, egg and knead, adding the flour at the end. Reserve in the fridge for 1 hour.

Whisk in a casserole the lemon juice, sugar, eggs and the yolks and cook progressively to obtain the curd. Remove from heat and add butter.

Roll out the pastry dough, place a sheet of baking paper on the pastry, covered with salt and cook for 25 minutes at 180°. Remove the paper with the salt and pour the lemon curd on the pastry. Reserve the pie for 2 hours in the fridge.

Remove the skin of the citrus fruits and fry in a pan in a little butter for 2 minutes and add the honey vinegar.

Serve each slice of pie with a small glass of the citrus fruits on the plate to decorate.

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