Looking for a quick and easy lemon tart that doesn’t compromise on flavor or elegance? Our tarte au citron express au mixeur recipe delivers all the tangy brightness and creamy texture of a traditional French lemon tart, but with a modern twist—made effortlessly using a blender. Perfect for busy weeknights, spontaneous dinner guests, or a weekend treat, this foolproof lemon tart combines classic French pastry techniques with modern-day convenience.
Why Make a Lemon Tart in a Blender?
Using a blender to prepare your lemon tart cuts down on both preparation time and clean-up, making it an ideal solution for those craving gourmet flavor without the hassle. The blender method ensures a smooth, lump-free filling and a perfectly emulsified custard, every time.
Ingredients for the Ultimate Tarte au Citron Express
Here’s what you’ll need to make this luscious lemon tart:
For the Tart Crust:
- 200g (about 1 ½ cups) all-purpose flour
- 100g (7 tbsp) cold unsalted butter, cut into cubes
- 50g (¼ cup) sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Pinch of salt
For the Blender Lemon Filling:
- 2 large lemons, organic, zest and juice
- 3 large eggs
- 150g (¾ cup) granulated sugar
- 100g (7 tbsp) unsalted butter, melted and slightly cooled
- 1 tbsp cornstarch or all-purpose flour (for added thickness, optional)
Step-by-Step Guide to the Best Blender Lemon Tart
1. Prepare the Tart Shell
Begin by making the pastry dough:
- In a food processor or mixing bowl, combine the flour, sugar, and salt.
- Add the cold butter and pulse or cut it in using a pastry cutter until the mixture resembles fine breadcrumbs.
- Mix in the egg yolk and 1 tbsp of cold water, adding more water only if necessary, just until the dough comes together.
- Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Once chilled:
- Preheat your oven to 180°C (350°F).
- Roll out the dough and line a 23 cm (9-inch) tart pan.
- Prick the base with a fork and blind bake for 15 minutes, using baking weights or dried beans. Remove the weights and bake for another 10 minutes until golden. Let cool.
2. Make the Express Lemon Filling in a Blender
While the crust cools, prepare the filling:
- In your blender, combine the whole lemons (quartered and deseeded, leave the peel on for extra zing), eggs, sugar, melted butter, and cornstarch if using.
- Blend on high for 1–2 minutes until completely smooth and creamy.
- Taste and adjust sweetness or acidity to your preference.
Tip: If your blender isn’t powerful enough to puree whole lemons smoothly, you can zest and juice them separately and skip the peel.
3. Assemble and Bake
- Pour the blended lemon mixture into the pre-baked tart shell.
- Bake in the oven at 160°C (320°F) for 25–30 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool to room temperature, then chill in the fridge for at least 1 hour before serving.
Garnishing and Serving Suggestions
- Dust with powdered sugar for a minimalist finish.
- Top with fresh berries or thin lemon slices for visual flair.
- Serve with a dollop of crème fraîche, whipped cream, or a scoop of vanilla ice cream.
This tart pairs beautifully with a glass of chilled white wine or a hot espresso, making it a versatile dessert for any occasion.
How to Store and Preserve Tarte au Citron
- Refrigerate any leftovers in an airtight container for up to 4 days.
- It can also be frozen (tightly wrapped) for up to 1 month. Defrost overnight in the fridge and allow to come to room temperature before serving.
Common Mistakes to Avoid
1. Overbaking the Tart
The key to a silky texture is to remove the tart while the center is still slightly wobbly—it will continue setting as it cools.
2. Using Bitter Lemons
Always choose organic, unwaxed lemons with thin skins for this recipe. Thick-skinned or bitter lemons can make the filling taste harsh.
3. Not Straining the Filling (Optional)
For an ultra-smooth custard, you may strain the blended mixture before pouring it into the crust.
Why This Recipe Works
- Speed: The entire process, from start to finish, can be completed in under an hour (excluding chilling time).
- Flavor: Whole lemon use adds complexity and depth, enhanced by the balance of sugar and butter.
- Texture: Blender mixing ensures a creamy, homogenous custard that sets perfectly.
Variations to Try
1. Lemon-Lime Tart
Replace one lemon with a lime for a zesty, tropical variation.
2. Almond Crust
Use ground almonds in the crust for a nutty, gluten-free alternative.
3. Brûléed Top
Sprinkle with sugar after baking and torch for a crème brûlée-style caramelized finish.
Healthier Alternatives
- Swap sugar with honey or maple syrup for a refined-sugar-free version.
- Use Greek yogurt in the filling for a protein boost and tangier flavor.
- Choose a gluten-free flour mix for a celiac-friendly crust.
Perfect Occasions for This Lemon Tart
Whether you’re planning a spring brunch, a Mother’s Day dessert, or an elegant dinner party, this tarte au citron express is a show-stopper. With minimal effort and maximum reward, it’s the kind of dessert recipe you’ll return to again and again.
Final Thoughts
With its vibrant citrus punch, velvety filling, and buttery crust, this blender lemon tart makes French patisserie accessible to everyone. It’s proof that great desserts don’t have to be complicated or time-consuming. From the casual home baker to the gourmet enthusiast, this recipe will quickly become a go-to classic.
