French Style Lemon Tart Step by Step (With Lemon custard)

[@brianshaw373]

That pastry handling technique is absolutely brilliant!

[@tanyamiller6275]

I agree

[@rbettsx]

nicely done... great tips for handling soft,fragile pastry. One little trick I've learned.. when pressing the pastry to the walls and floor of your baking tin, do it with a ball of the excess dough, rather than directly with your fingers. It spreads the pressure perfectly.

[@FrenchCookingAcademy]

Yes you are right I actually remembered that afterwards. Thanks for the tip

[@tangambalanga1]

I have made this a couple of times now and I have to say it is fantastic. It is sharp enough to keep the kids away while satisfying adults who don't like "sweet" sweets.

[@KaiTenSatsuma]

To demystify things: It's a creamsicle tart! 😄

[@neelimasultana1243]

This is art and a labour of love! Please never stop doing your videos, they are to a high standard unlike other videos where recipes have shortcuts. Shortcuts compromise the flavour heavily and I like good food so I like to do it properly. Thank you so much ❤

[@majorkeanu3240]

Instablaster.

[@theresmoretothestory2381]

I made this yesterday. I didn't notice on your tutorial that you put the juice and the cream in separate pans. I put them all in one and it still turned out. (thankfully) Great tarte thank you.

[@datalanda.s5539]

There's More to the Story wasn’t it too sour? I have tried similar recipe with only 120ml of lemon juice and it turned out so damn sour so we couldn’t eat it.

[@snifferdogx]

I'm a massive fan of citrus based desserts; I love the combination of sweet and tart. That tart looks utterly delicious, and I've never seen lemon curd/custard made like that. Definitely a must try.

[@michelleyoung5993]

I just made it this morning and it is currently in the fridge to set, the pastry is goregous and the lemon cream jumps, cannot wait to share with friends tonight for dessert. Thanks for the clear and precise instructions.

[@kausarshahkhan2083]

The best among humans are those who teach. Teaching helps. Teaching enables. Teaching ensues peace! Thank you! ☺️

[@Nicole-tx2xe]

Hi I made this tart today the filling was very rich! Not too sweet nor too sour , everything was just okay. Thank you for the recipe! First time making this and surprisingly it turned out to be very good.

[@corrinnelee3661]

Love love love your way to put the dough in the mould!

[@terrimoyers4025]

Made this filling after failing twice with a baked citron tart. It was AMAZING. I love the addition of the cream. Worth the trouble.

[@rossignol4170]

J’aime beaucoup vos démonstrations et en même temps , j’apprends l’anglais, merci

[@SuzanneBaruch]

I love that this is a "no bake" recipe, so a hot oven isn't going to heat up my house! Thank you for the video and recipe ❤️

[@FrenchCookingAcademy]

You are welcome glad you liked the recipe😋👨‍🍳

[@marcelleray9545]

Well, you have to bake the crust in the tart pan.

[@SuzanneBaruch]

@@marcelleray9545 you don't seem to realize that 1) other types of crusts exist that could easily be swapped out for this one; and 2) usually this type of pie filling is baked, but this one isn't. I think what I wrote sailed over your head. Try thinking next time.

[@valeria-militiamessalina5672]

Still alive? Clock is ticking...

[@laurencheung886]

Merci pour la ricette! I just spent 4 hours making the whole thing (crust & lemon cream) and now I'm feeling dizzy hahah. They're in the fridge now, can't wait to see how they turn out! :) Thanks for the clear instructions & tips! Your videos are really nice! (:X

[@zodiacza1]

for blind baking, i use coins. it works much better than baking beans or some people who use rice etc. the coins are metal and it is heavy so it also bakes the surface without having to remove the weights and putting it back into the oven for a second time.

[@DonovanDanteify]

This channel is in a league of its own. Clear advice, useful techniques and results that are always delicious. Merci!

[@jopassaris8210]

Made this on the weekend. Was a bit of a labour of love but I was also inspired to make meringue kisses with leftover egg whites for decoration. Pastry rolling technique is genius. Lemon cream is amazing, would definitely make again. Turned out great 💛 Thank you!!

[@robbin4720]

This just sets my imagination running wild. Mango! Pineapple! The possibilities are endless.

[@deendrew36]

R. Hayman oooh! Pineapple!

[@jamesfrederick.]

Can you use flower instead of corn starch

[@robbin4720]

@@jamesfrederick. You can but the consistency of the cream will not be as light and silky smooth.

[@natalijanaschova3650]

You have to cook flour or you will taste it

[@robbin4720]

@@natalijanaschova3650 Absolutely! Thanks for mentioning it.

[@1001aashi]

Hi. I stumbled upon your video by chance and it's a good one. I have no clue about French cuisine but started seeing your other videos to understand this cuisine. Please keep making more videos. Thank you. With love from India.

[@garlicgirl3149]

Keep watching. I thought it was stuffy and all foo foo. He has totally changed my views.

[@cherryblossoms5044]

An excellent lemon tart. I love lemons. Thank you monsieur.

[@joesantamaria5874]

This looks like a wonderful recipe. It’s explained very clearly, no detail is left out, which I very much appreciate. I’ll be trying it this weekend, thank you Stephan!

[@LECityLECLEC]

I love your channel thanks for taking shots of all your ingredients you area real blessing to the Word Steffan!

[@dwaynewladyka577]

That lemon tart looks really, really good. I love lemons.

[@gabrieldeoliveira8304]

Dwayne Wladyka your a lemon

[@garlicgirl3149]

One of my favorite dessert flavors.

[@jamesfrederick.]

Imagine something like passion fruit strawberries or cherry and pomegranate or perhaps key-lime raspberry.

[@fattiku2889]

Always enjoy your video, thanks. you are really motivating

[@mr.grumpygrumpy2035]

I made it; it came out *tremendous*!

[@DMS3-sv9oi]

Brilliant technique !

[@Ooo.spicey]

Bonjour stefan i was in paris a few weeks ago and i found french food amazing especially the pastries 😀. I will definitely try ur recipes out and i hope u post a recipe of mango and passionfruit cheesecake later s'il vous plâit 😊

[@caradione]

I have to say I have never baked a lemon tart before but always wanted to. I have also been a little scared of baking my own short crust pastry... two days ago I made this lemon tart from beginning to end and it turned out wonderfully!!! Thank you for all of your tips through the demonstrations they were very helpful. The only issue I had were my lemons were very tart lemons and maybe I should have used less lemon juice and topped up with water to meet 300ml of liquid to reduce the strength of the lemon flavour a little. Next time I will be sure remember this and hunt for sweeter lemons. This being said there were no slices left over for the next day with many people going back for seconds. Served with berries and a small dollop of whipped cream delicious! Thank you 😊

[@22304abc]

Your rolling technique for the tarte pan is fabulous! I usually destroy the dough and spend a lot of time patching. I making a tarte to bring for a family visit this week.

[@elenarat8214]

The technigue of rolling the dough on the baking mold is very,very good!

[@jb6050]

C'est la premiere version que je vois avec de la creme! - Merci.

[@fatimatariq5985]

Hi I hope all is well. I wanted to use orange instead of lemon. Wanted to know what your thoughts were about how much freshly squeezed orange juice to use? I tried this recipe today and it turned out great.thank you for sharing this,

[@vivienmartin9661]

Very clever way to line a tart pan with pate sucree. Kudos to you. Now I will try again to use pate sucree as I have had so much difficulty using this pastry that I have avoided it for decades. I notice in the video you talk about using "custard powder" (Birds custard powder or equivalent?) but the recipe uses cornstarch. Custard powder or corn starch or are they interchangeable?

[@clairewyndham1971]

Lord, this guy rocks!! I have copied so many of his recipes..He makes me look so GOOD!!

[@davidcarpenter1407]

Stephane, je faire ma première tarte à la crème grâce à toi! [ Faire de la pate à patesserie semble tellement amusant ]!

[@lindarosenthal6835]

Love the technique to get the pastry in the pan ! Thank you!

[@Aishatwo2]

Beautiful demonstration, thank you.

[@mariehoffmann8150]

Great tip for rooling the crust i will do this from now on merci birn mon cher

[@nicoleh5748]

This is the best channel that I have found on KZbin! Thank you for sharing! :)

[@eunicetan3367]

Great ideas n great recipe. Learn so much. Thank You!!

[@parisgoytrie4519]

U are the best in cooking

[@peiyeechew]

this recipe is great! i made it for my partner's birthday and he absolutely loved it

[@midokhader5509]

Thank you Estephan. Pls tell us the recipe for the lemon custard especually for butter and creme.

[@donnaforsyth6818]

Amazing looking MUST MAKE IT. Your instructions are VERY VERY PRECISE THANK YOU

[@FrenchCookingAcademy]

Thanks

[@gammembal]

I watched so many videos. I liked the technique of rolling and lifting the dough.

[@Femmefatale32000]

I made this lemon custard, but I used a sweet shortcrust pastry with ground almonds and it was delicious!!!

[@grrelyea]

I made this yesterday. It turned out great! I shared it with others in my building and they loved it! Thank you Chef Stephane. Your teaching was very clear and everything worked just the way you showed.

[@letlet65]

I love french food..I tried some of your recipe the result is super yummy and delicious..Thank you for sharing..

[@kalaysia77]

Just became a patron... love your channel!

[@FrenchCookingAcademy]

thanks a lot🙂👍👨🏻‍🍳

[@GBERTS]

niiice! did it today, result was marvelous

[@lukeFive]

I will be making this today. Have made handmade pastry yesterday. Love your work. I have done few recipes already all fantastic. Especially the vinegar chicken is my favorite. Thanks to you I started cooking French and I love it. Merci 😊

[@NiceandEasyASMR]

Lovely tart. The lemon looks heavenly! Thank you for your top-notch instruction

[@drtejashreec3315]

You are an amazing coach .. Thank you 😊

[@laurynmaeanasco1527]

Hello, can you please make a French Macaron? I had been wanting to make one and you are the only channel that i trust.

[@geomondiale1768]

Greetings from the US. I love your vids and your clear explanation and demonstrations very much!🥂

[@FrenchCookingAcademy]

glad you like it 🙂👍👨🏻‍🍳

[@rachellong145]

Lovely video glad I found this channel I have a spring form pan should I still make this ?

[@StephenDucker]

Great content! Did I miss the oven temperature for the blind bake somewhere? Couldn’t see it.

[@annehyams7795]

Wow Wow What beautiful tart it looked and it is as I made mine with orange juice and also learnt a lot of things from your various recipes, the orange with the pastry is also very tasty as you said so. Thank you so much for the beautiful videos and also wanted to wish you s happy and healthy new year and through 2020. Annie

[@LilyoftheValeyrising]

Thank you for the video! I will make the tart again, using your recipe. If you recall I made a lemon and lime variety with your crust. I can't wait.

[@FrenchCookingAcademy]

yes you are a great tart lover 🍋🍋

[@marinawood1499]

Great! I love your style and the lemon tart looks delicious but I can't obtain the recipe. How do I get it, please?

[@carlporrino1575]

The first time I made this I tasted it and thought WOW, THIS TASTES PROFESSIONALLY MADE and I was shocked IT WAS ME! G. I am always asked to make this for special occasions and ALWAYS gets raves. I'm a man with no culinary talents but this recipe helps me fool everyone.

[@brigidlaffey7343]

Bravo!😊

[@gazellep]

Hi Stephan (Hope I wrote your name correctly 😅) I've been following your channel for years, and I've learned much from you. Thank you greatly 🙏🏼 I'm not a dessert kind of person, but I've used this recipe twice already. First time I did the lemon tart, second time I made it with blueberries. Both times it was incredible result. Today I'm making it again but exchanging lemon juice with pineapple juice and cream with coconut cream, I'm aiming for a Pina Colada flavour. So I have a question, if I want the colour to be more creamlike, can i exchange the 3 extra egg yolks with egg whites?

[@Bunjamin27]

I bet that is amazing 1/2 frozen... great job!

[@FrenchCookingAcademy]

Thanks for watching👨‍🍳🙂

[@p6192]

Amazing, how you rolled and transferred the tart into the pan.

[@22304abc]

Hi Chef, I covered the lemon cream with plastic wrap to prevent a skin from forming while it cools to room temperature. Was that necessary?

[@RK-lv1gc]

It was delicious, thank you~

[@robertlee8042]

Your English is utterly idiomatic but with a French accent. Magnifique!

[@TheAndrewWray]

yesterday I made the sweet shortcrust pastry in my Thermomix31 food processor using the Thermomix blades - a great result - perfect pastry so easy to roll out - I am delighted with the result of the blind baked base - now for the apple and rhubbarb filling - since for ever I have made my pastry by hand - not any more - the FCA method is so simple and quick

[@claudiawhite9772]

Merci Monsieur!! It’s just Perfect 👌 just like the ones I use to eat in Toulon/France!! I will try to make the cream your way!👏👏👏👍👍👍👏 Can you please show me the French Mousse au Chicolat with chocolat et blanc d’oeuf ?

[@jamescornelius7447]

Bonjour Stephane, Thank you so much for making this video! It looks so good and I can't wait to try it!

[@FrenchCookingAcademy]

thanks . just to let you know . this version is quite lemony🙂🍋🍋

[@DR-by2md]

Chef Stephan, is this lemon filling firm enough for the following 👉🏼 a baked tart ring that is set up like a “hoop” on he plate with tart ring half full of filling. Thank you

[@sarahb2623]

One of my favorite desserts, thank you so very much. I cannot wait to try it.

[@granville-hamlinhouse6132]

Love you, love this channel! You are a gifted teacher. However, the tart pan you provided in the link is not the same tart pan in your video. I want your tart pan! 🤣

[@joshuagwynne3090]

If you work with your dough super cold and bang it with a pin like with pie dough it's much easier to transport. It's definitely an arm workout though. Also, rolling it between parchment or baking paper works well to prevent sticking so you don't add flour which can make it brittle.

[@deendrew36]

Josh Gwynne isn’t it too delicate a dough to bang it with a rolling pin?

[@joshuagwynne3090]

@@deendrew36 Havent made this specific dough. But other pate sucree, banging with a pin is fine as long as it's super cold.

[@CookwithJB]

Love your channel Man!! The effort and passion both shows up. You really love what you do and hence you know it so well and you really know how to impart the same skills onto others. Thanks :)

[@FrenchCookingAcademy]

glad you liked the video

[@drottercat]

I love it when he says "hein?". So French.

[@Ursaminor31]

drottercat Makes me think our Canadian eh comes from this.

[@Sugarsugar-24]

Me, too!

[@jackismname]

It annoys me a bit... but too minor a detail to get stuck up on

[@SamGiannakoulias]

Stephane, thank you so much for making this video. It looks absolutely amazing.

[@FrenchCookingAcademy]

thanks a lot i am glad you like it 🙂🙂👨🏻‍🍳

[@Karlinberlin1]

Rolling the pastry over the bottom of the tin - genius. Rolling it out usually leaves me in tears.

[@chrisdoucettecreative]

I just made this. Delicious! Question: your ingredient list includes vanilla but your video doesn't mention vanilla at all? So do I include it or not? Merci!

[@Dzherald009]

Oh, don't worry about that)) of course you can add some vanilla extract (if you adore it) to your lemon cream

[@homestarrunner-e9d]

This looks amazing! Gonna try to make it. Thanks! I love a sharp, tart lemon tart.

[@FrenchCookingAcademy]

let me warn you this lemon tart is sharp 😋😀👨🏻‍🍳

[@essdee1842]

I just made it, SOOOO TART!

[@nabisabevee183]

Mmmmmm yummy yummy 😋 love that lemon 🍋 tart👍

[@FrenchCookingAcademy]

Thanks

[@farahin28]

I really enjoy watching your videos ! you give great tips on baking which i really needed =D Do continue making great videos ! Thank you

[@brog534]

Yum yum I'm going to make this

[@BakewithAmy]

“To the boil” love it 🥰

[@ListerTube]

You just answered my question about the difference between blind baking and the other method.

[@shawnflynn7235]

Nice technique putting the tart in the pan.. what is the syrup or glaze used to cover the tart??

[@midokhader5509]

You can keep a little of syrup that is the boiled mix of lemon and sugar then at end brush the tart on top.

[@hortondlfn1994]

Where is the video for the sweet short crust? I’m eager to try this!

[@janagrosu5586]

Hi nice recipe! Just a question i saw many demonstration which actually bake also that cream so originaly in France you dont really bake it on the dough?

[@sagapoetic8990]

Could you substitute graham cracker crust for the shortbread? When is a graham cracker crust usually used? Thank you for such a beautiful treat.

[@anastasia10017]

excellent video. really well done.

[@kicikici5]

Interesting recipe shall to try this 😋Marci 😊

[@cyndifoore7743]

I love lemon! Beautiful tart!

[@CallieNeaves]

How long do you let the tart set in the fridge? Is there an option to bake it for a little bit first if you want it to set faster?

[@halimshoman837]

love your content chef

[@sthembisomnkandla282]

I can just listen to him talk all day.

[@bryguy008]

Which tart pan do you use that has the perforated base? The one you link has a solid base, the perforated base is preferable isn’t it?

[@FrenchCookingAcademy]

Has tried the perforated base but I am not a fan because you get these dot everywhere on your dough due to the tiny wholes in the the tin, I prefer the soft clean classic looks.

[@andy16005343]

Looks very nice. A few too many steps for me to try, I'll just imagine what it tastes like!

[@yvangnutov8114]

Andy Toy if you have a vitamix , u can do the filling in 5 or 6 minutes

[@reginadeer8316]

So good with meringue on top !!!😋

[@kraftpunk6654]

This is much better than Tasty's version of the recipe. I can't believe this video doesn't have as much views as the other.

[@KaiTenSatsuma]

Would it be possible to bake this cold pastry tart similar to how a patisserie creme can be baked for a tart as well?