Tart Au Citron and Lavande

An absolute French classic but with a twist. Another very kind offer from the talented hands of Jerome Cogne.



Sweet Pastry
250g plain flour
125g butter (softened)
100g sugar
1 egg yolk
water (drop of)

Lemon And Lavender Mixture
125g sugar
2 eggs
2 lemons (juice of)
25g butter
1 sprig dried lavender (or lavender syrup)
crème fraîche


For The Sweet Pastry

To make the pastry dough, mix the flour, softened butter and

sugar together, then add the yolk and water. Work the mix

together, then wrap in clingfilm and let it rest for at least one

hour in the fridge.

After one hour, roll down to 2mm (the thinner the better)

and place in either individual moulds or a family size mould.

Par-cook the pastry with a weight in the middle (we use

uncooked rice) at 175°C for 15 minutes.

For The Lemon Mixture

Infuse the lavender in the lemon juice. Let it infuse for as long

as you can, overnight if possible. Strain the juice when done.

Break the eggs in a mixing bowl, add the sugar and beat until

pale. Add the infused lemon juice, then the butter.

In a bain-marie, whisk the mix to get a thick texture (like a

curd). Pour the mix into the cool pastry case/s and let it set.

To Serve

Serve with a quenelle of cold crème fraîche.

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