I am stepping away from my love of butter today to share with you this staple cake recipe in my kitchen – a Lemon Olive Oil Cake. I love its light and moist texture and how the flavors of olive oil and lemon marry perfectly. This cake is especially prized by my husband, who loves lemon desserts and Mediterranean flavors.

The use of olive oil here, opposed to butter, makes this cake recipe very easy and fool proof. You do not need to wait for butter to come to room temperature as you can simply pour the oil in the mixing bowl with the other ingredients.

This makes for a quick cake recipe that is ready to serve in less than 1 hour. This is a recipe I reach for very often, especially during citrus season – and I am sure it will become a staple in your kitchen too.

Can you taste the olive oil?

In the Mediterranean tradition, this cake uses olive oil as a fat component, instead of butter. If you’ve never made an olive oil cake before, do not fret – yes, you can taste the olive oil, but it is very subtle.

This cakes offers delicious floral notes from the oil along with a subtle “fried dough” flavor too, in my opinion. But the addition of lemon juice and zest cuts through the richness of the oil and balances out it flavors by adding zing and brightness.   

I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to 6-7 days (well wrapped) and it won’t be dry. 

What kind of olive oil should I use?

With a whole cup of olive oil in this cake, the quality of the oil you use will obviously make a big difference. A high-quality extra virgin olive oil a guarantees a cake that will be rich and flavorful.

If possible, choose an olive oil which has a mild fruity profile, which will nicely complement the lemon flavors. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming.

If you would like to know more about how to choose a good bottle of olive oil, I recommend this article.

How to Store This Lemon Olive Oil Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 6-7 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil. Then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

Baking tips :

• Use Organic Lemons. Because we are using zest from the peels, I recommend to use organic lemons which are pesticide free.
• Use whole milk or 2%. Avoid low-fat, skimmed or lactose free. 
• A key to the success of this cake is to not over-mix your batter once you’ve added the flour or you will get a gummy texture with holes. Simply stop whisking when the flour is just incorporated. You can then use a spatula to scrape the sides of the bowl and ensure no unevenly mixed areas remain.

I hope you’ll love this Lemon Olive Oil Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes you may like: 

• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Lemon Olive Oil Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 7 voted )

Ingredients

1 cup (200g) sugar
Zest from 2 lemons
1 cup (235ml) extra virgin olive oil
3 large eggs, at room temperature
1 tsp vanilla extract
½ cup (125ml) lemon juice
1 cup (235ml) milk (2% m.f.)
2 cups (250g) all purpose flour
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
Icing sugar, for sprinkling

Instructions

Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the olive oil, the eggs, the vanilla extract, the lemon juice and the milk.

Step 2 - In a separate mixing bowl, combine the all-purpose flour, salt, baking powder and baking soda. Whisk in the wet ingredients until just incorporated. Switch to a spatula and scrape the bowl to ensure no unevenly mixed areas remain.

Transfer the batter to the pan and bake for 40 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack. Allow the cake to cool for about 20 minutes in the pan before attempting to release it. Run a thin butter knife around the edges if it seems a bit stuck.

Serve warm or at room temperature, with a sprinkling of powdered sugar.

The post Lemon Olive Oil Cake appeared first on Pardon Your French.

If you’re looking for a no-fuss, delicious and slightly fancy recipe for your Valentine’s Day dinner (or any dinner date), this just may be the one!

The popular French duo of fish and leek fondue.

Fish fillets with leek fondue is a popular association in French cooking. But I have to say today’s recipe includes a few of my own personal twists. The leek fondue, made of slowly caramelized leeks stirred with some cream (as per usual), is spiked with some lemon and orange zest.  This adds a nice zing and balances the richness of the cream and butter.

After cooking the leeks on the stove top until “melty”, the fish gets nestled on top and everything is ready to go in the oven. At this point, I like to add lemon slices and a heavy sprinkle of sesame seeds for nutty notes and a subtle crunch.  

This Sesame Sole Fillets with Leek Fondue recipe looks and tastes a bit sophisticated, but it’s actually a very simple to achieve. You can create the whole dish in one pan – if you choose one that goes from the stove top to the oven – and all in under one hour.

Cooking notes:

• I highly recommend opting for organic citrus fruits, since we’re using sliced lemons and orange zest.
• The leek really needs to get utterly tender on the stove top before you add the cream. Do not rush this process – it is very worth it.
• Including 2 tbsp of heavy cream is enough for me to create a creamy leek fondue. But feel free to add an extra tbsp if you wish.
• This recipe is tailored for sole fillets, which are very delicate and thin. If you wish to use another type of fish, I recommend you stick to another flatfish – such as flounder or fluke. For “meatier” fish, such as thicker salmon fillets, the cooking time may need to be longer for the fish to be cooked through.

I hope you’ll love Sesame Sole Fillets with Leek Fondue as much as I do! This is a simple yet chic recipe that is perfect for Winter. It will easily feed 2 people. You can also double the quantities, if you opt for a larger pan.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Sesame Sole Fillets with Leek Fondue

Print Recipe

Serves: 2 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

3 tbsp butter (45g) (salted or unsalted)
1 medium sized onion, peeled and sliced
1 garlic clove, peeled and diced
2 medium-size leeks (about 500g total)
½ tsp lemon zest
½ tsp orange zest
Salt, to taste
Freshly ground black pepper, to taste
2 Sole fillets (about 175g each)
1 tbsp sesame seeds
2-3 tbsp heavy cream (35%) (30-45ml) 
½ lemon, sliced in rounds

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 1 – Heat up a large oven-safe frying pan (or skillet) over medium heat with 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 5 minutes, until the onion is glistening and starts to caramelize. Add 2 extra tablespoons of butter, the leeks, lemon zest, orange zest, salt and pepper to taste. Cook for about 15 minutes, stirring occasionally, until the leeks are caramelized and “melty”.

Step 2 – While the leeks are cooking, prepare the sole fillets. Pat dry the fillets with paper towel and season on both sides to taste, with salt and pepper. Sprinkle sesame seeds on each fillet.

Step 3 – Stir the heavy cream into the caramelized leeks, carefully place the sole fillets on top and nestle lemon slices into the leek fondue and on top of the fillets. Bake for 30 minutes (no lid) until the fish is just cooked. Let rest 5 minutes before serving.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Sesame Sole Fillets with Leek Fondue appeared first on Pardon Your French.

A no pectin added, natural marmalade recipe

This Honey Lemon Marmalade recipe requires only 4 ingredients: lemon, honey, sugar, water – with no pectin added. It is a very simple recipe that leans on lemons to bring a punch of bright and zesty flavors.

Of course, I see how a lemon marmalade could be a little hard to come by, since lemons are too sour to eat on their own, but the addition of honey here cuts the bitterness of the fruit and brings a nice smoothness all around. It makes for a sticky spread that is zesty, just sweet enough, still a little sour, with no unpleasant bitterness. Try it on toasts, crêpes, or even as a sauce with chicken or duck.

Cooking notes:

• Regular lemons or Meyer Lemons? I love marmalades with a punch, and this one, made with regular lemons, is one of them! It is sweet and sticky like a marmalade should be, but also has a pleasing light bitterness/sourness to it. If you aren’t fond -or scared of- bitter/sour marmalades, you can switch regular lemons for Meyer lemons. Meyer lemons are milder and less sour, so they will make a marmalade that is less tart – and likely more approachable for kids or shy palates.
• This recipe uses everything: lemon flesh, pith and rind. You don’t need to separate or discard of the rind or pith (white tissue lining the lemon rinds). As mentioned above, this makes for a Marmalade that is slightly bitter/sour. If you want a smoother taste, you can discard of the lemon pith, or use Meyer lemons. 
• With 2 cup (400g) of sugar, I know it can be tempting to lower the amount of sugar is this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. You will end up with a marmalade that is runny, and hence not spreadable. The sugar balances the acidity of the lemons and acts as a thickener. 
• Using a Candy Thermometer will make this recipe easier, especially if you’re a first time marmalade maker. We need to reach at least 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).
• For jarring, you can simply pour the marmalade into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely. If you wish to keep the jam for longer, use a can-sealed method (this article covers it all).

I hope you’ll love this Honey Lemon Marmalade as much as I do!  

You may also like:

• Blueberry Balsamic Sauce 
• Vanilla Blood Orange Marmalade
• Concord Grape and Thyme Jam

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Honey Lemon Marmalade

Print Recipe

Serves: 3 x 8 oz jars Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 15 voted )

Ingredients

4 medium-sized organic lemons
2 cups sugar (400g)
4 tbsp (about 60ml) honey
3 cups (750ml) water

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Scrub and wash the lemons clean. Place the four whole lemons in a large pot filled with water over medium heat and bring to a boil. Boil for 30 minutes, until you can easily poke a fork into the skin of the lemons. Strain the water and transfer the lemons to cool on a chopping board.

Step 2 – When cool enough to handle, slice the lemons in half and remove any seeds. Cut each lemon half in four (so you get 8 wedges/lemon) and finely chop the lemon peels and flesh. For the thickness of the strips, do as you prefer: thicker strips (3-4mm) will make for a chunkier and more bitter marmalade. Thinner strips will make for a looser and sweeter spread.

Step 3 – Return the lemon to a pot/saucepan with the sugar, honey and water. Stir to combine and simmer for 30 to 40 minutes (lid off), until a candy thermometer reads exactly 223°F (106°C).

If you do not have a candy thermometer - place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Honey Lemon Marmalade appeared first on Pardon Your French.

The perfect marriage of Citrus and Fennel, inspired by two Classic-French Recipes.

The inspiration from this Clementine Roast Chicken dish came at the cross-point between two Classic-French recipes. First, Duck a l’Orange – a much-celebrated recipe that features a golden, sticky-sweet, roasted duck in a rich orange sauce. And then, the Fennel Orange salad – a Winter favorite of mine that is bright, bittery and simple.

I wanted to recreate all the cozy yet bright feelings of these two recipes, but in one simple dish.

The use of seasonal clementines and lemons bring tons of pep and fragrant juices, the fennel brings bitterness, the golden-skinned roast chicken leg quarters brings that staple coziness – all binded together with sticky sweet honey, a touch of white wine and aromatics .

It’s bright, comforting, and healthy-ish too!

I love that this Clementine Roast Chicken recipe cooks in the oven and requires only one sheet pan – no fuss, no extra steps. Yet it holds complex flavors and is a great way to use seasonal ingredients in the Winter. Read my cooking notes below, and you’ll be all set for success.

Cooking notes:

• Leaving the skin on the chicken is essential to this recipe as it will contribute greatly to building flavors in this dish. You can choose to remove the skin later on – in your plate, once the dish is served.
• Instead of chicken quarter legs, you can substitute withskin-on chicken legs or chicken thighs. In this case, the cooking time may need to be slightly shorter (about 45 minutes).
• I highly recommend opting for organic citrus fruits, since we’re using sliced lemons and clementines with the skin on.
• Choose a big chubby fennel bulb that is slightly tender to touch, with white ends and bright green tiny fronds.
• This recipe requires marinating the chicken for at least 2 hours, so plan your schedule accordingly.
• After developing this recipe and thoroughly enjoying it, I did some research on Clementine-themed chicken recipes on the net and stumbled onto this Ottolenghi recipe, which happen to be similar to this one (great minds think alike!); so I thought it would be worth mentioning it. A few differences include Ottolenghi using grainy mustard and Arak – a Levantine anise spirit – instead of white wine, which I am sure lends incredible flavors as well. As a substitute to white wine or Arak, you could also opt for a French Pastis, such as Pernod.

This recipes fits a half-sheet pan, which measures 18-by-13 inches. This is likely the sheet pan you use everyday, to make cookies or other sheet-pan dinners. 

I hope you’ll love Clementine Roast Chicken with Fennel and Honey as much as I do! This is a simple yet impressive recipe that is perfect for Winter and that will feed 4 people. Serve it with white rice, couscous or other types of grains (quinoa, barley, etc.) or even orzo pasta.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Clementine Roast Chicken with Fennel and Honey

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 15 voted )

Ingredients

4 Chicken quarter legs (300-350g each)
1 tsp salt
1 tsp fresh ground black pepper
1 fennel
1/2 cup (118ml) dry cooking white wine
2 garlic cloves, peeled and crushed
2 tbsp (30ml) Extra Virgin Olive Oil
1 lemon : ½ lemon juiced  + ½ lemon unpeeled, cut in ½-inch (1.25cm) slices
6 clementines: 2 clementines, juiced + 4 unpeeled clementines, cut in ½-inch slices
3 tbsp (60ml) honey
1 tsp fennel seeds, crushed
1 tbsp butter (salted or unsalted)
Salt, black pepper – for seasoning, to taste

Instructions

Step 1 - At least two hours before or the night before, season the chicken pieces with salt and black pepper, and place them in a large ziplog bag or shallow bowl.

Wash the fennel and trim off the tiny green fronds – keep aside for decorating later. Cut the fennel in half lengthwise and then each half into quarters, so you get 8 wedges. Add these wedges to the chicken pieces.

Add the white wine, crushed garlic cloves, EVOO, the juice of ½ a lemon and slices from ½ a lemon, the juices from 2 clementines and slices from 4 clementines, 2 tablespoons (40ml) of honey and fennel seeds. Seal the ziplog bag and massage for a few seconds to make sure all ingredients are well mixed together and the chicken is well-coated with the marinade. If using a bowl, stir well and cover with a plastic film. Refrigerate for 2 hours or as long as overnight.

Step 2 – Two hours later (or the next day), pre-heat your oven at 350F (180C) (convection ON), with a rack in the middle.

Take the marinated chicken out of the fridge and arrange all the ingredients on a large baking tray, placing a few citrus slices on top of chicken pieces and pouring all the juices over top.

Place dollops of butter (1/4 tbsp) on top of the chicken pieces and season to taste with salt and pepper. Finally, drizzle the whole tray with 1 tbsp (20ml) of honey.

Step 3 - Bake for 50 to 55 minutes, until the chicken is cooked and the skin looks golden. Once or twice during cooking, open the oven quickly, dip a cooking brush in the juices at the bottom of the pan and brush the chicken pieces to keep moist.

Serve immediately on a bed of white rice. Arrange fennel wedges and citrus slices around each chicken pieces and decorate with fresh fennel fronds.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Clementine Roast Chicken with Fennel and Honey appeared first on Pardon Your French.

Making jams, marmalades and preserves has always been a privileged tradition in France for home-cooks to ensure no seasonal fruits went to waste, and that they could be enjoyed all year round.

So with Spring just around the corner, I wanted to bid a proper farewell to Winter by jarring (literally) one of its best seasonal offerings: citrus.  More specifically, blood oranges. Compared to classic oranges, blood oranges hide a blood-colored flesh and provides notes of raspberry along with the citrus. They pair beautifully with the vanilla, which brings a nice roundness and smooths out the bitter edge of the citrus.

With the blood orange and notes of berries and vanilla, this is a smooth citrus marmalade that’s more approachable than your average orange marmalade. It is great for breakfast on toast, a great companion to cheese and crackers, and also makes for a great gift.

Cooking notes:

• Because we are using both the peels and flesh, opt for organic blood oranges. Blood oranges are harder to slice and peel than classic oranges, so make sure you use a very sharp knife.
• Yes, you can use other kind of citrus: orange, tangerine or lemon, as long as you keep the proportions the same: 450g (1lb) of flesh and peel (pith removed).
• Using a Candy Thermometer will make this recipe easier. We need to reach 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).

Blood Orange Vanilla Marmalade

Print Recipe

Serves: 2 x 8oz jars Prep Time: 20 Minutes Cooking Time: 1 hour 30 minutes 1 hour 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

5 medium size blood oranges (ideally, organic)
¾ cup (150g) sugar
¾ cup (150g) cane sugar
Or 1 ½ cup (300g) white sugar
450ml water
½ Vanilla bean, halved and scraped
½ lemon, juiced

Instructions

Make sure you read the cooking notes above before you start.

Scrub and wash the blood oranges clean. Cut off both ends of the oranges (discard of ends) so oranges can sit flat on a cutting board. With a small sharp knife, cut off the peel and pith (the white membrane) working your way from top to bottom, to expose the flesh of the oranges (keep the peels).

Clean any remaining pith or membrane from the orange flesh if needed. Cut the oranges into quarters, remove any seeds, cut off the inside white membrane and slice the quarters crosswise into small triangles. Trim off excess pith from the peels (as much as you can), and slice them finely into very thin strips. Combined (orange flesh and peels) should weigh about 450g (1lb). 

Place a small plate in your freezer (we will use it later to test the marmalade consistency).

In a small saucepan over medium heat, combine the orange flesh and peels, sugar, water, the scraping from ½ vanilla bean (and vanilla bean shell) and the juice from ½ lemon.

Stir and bring to a simmer. Turn the heat to low, and simmer for 1 hour and 30 minutes, until a candy thermometer reads 220F (106C).

If you do not have a candy thermometer: take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly. If it still looks too liquidy, keep the mixture at a simmer and try again later. 

Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

If you try this Blood Orange Vanilla Marmalade recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

If you like citrus, you may also like: 

• Coconut Lemon Bars 
• King’s Brioche from Provence
• Honey and Citrus Spiced Bread
• Tangerine Honey Walnut Cake
• Classic-French Lemon Tart 

The post Blood Orange Vanilla Marmalade appeared first on Pardon Your French.

This is the classic French lemon tart, known as Tarte au citron, in its most authentic, unadorned form. It’s one of France’s most iconic desserts, found in every pâtisserie from Paris to Provence, and it’s been a staple of my own kitchen since I grew up in France. This is my tried-and-true recipe, the one I’ve made countless times and the one I turn to every time I want to impress without stress.

What makes this French lemon tart different from other versions you might have tried? Three things:

1. The crust is a true French pâte sucrée : buttery, slightly crisp, with a tender, shortbread-like crumb
2. The filling uses egg yolks (not starch) as the thickener, the way it’s done in France. The result is a richer, more luscious custard than the typical American lemon pie, with a depth of flavor that’s hard to describe until you try it.
3. No meringue top! Most French lemon tarts are enjoyed bare, letting the luscious lemon custard shine.

What is a French Lemon Tart (Tarte Au Citron)? 

A tarte au citron is a classic French pastry made of two elements: a sweet pastry shell (pâte sucrée) and a smooth lemon custard filling. It is not the same as American lemon pie, which is thicker, firmer and starchier in texture. And contrary to what many Americans expect, the classic French version has no meringue: the original tarte au citron lets the lemon filling shine on its own.

That said, you’ll find both versions (Tarte au citron and Tarte au citron meringuée) at French bakeries. Meringue-topped versions have become increasingly popular because they’re visually striking, but the meringue-free original remains the purest expression of the dessert – and in my opinion, the most elegant.

The filling in a French lemon tart is closer to a lemon curd or lemon custard than to a baked filling. It’s silky, slightly wobbly when fresh, and firms up beautifully after chilling. The lemon flavor is front and center: bright, tangy, and rounded with butter.

The two components of a Classic French Lemon Tart 

1. The crust: pâte sucrée

The right crust for a French lemon tart is a pâte sucrée : a sweet, lightly crumbly French pastry dough. It differs from a pâte brisée (more neutral, flakier) and a pâte sablée (sandier, more crumbly). The pâte sucrée is the go-to for custard-filled tarts because it’s sturdy enough to hold the filling while still being tender and delicious.

Ingredients for the pâte sucrée

My version includes a small amount of almond flour, which adds subtle nuttiness and helps balance the tartness of the lemon. It’s a small touch that makes a real difference. But if you can’t use almond flour, simply substitute the same amount of all-purpose flour (see FAQ below).

How to make the pâte sucrée

• Combine cubbed butter with icing sugar. 

• Add almond flour, all-purpose flour and mix until just combined. 

• Chill, lay in a pie dish and blind-bake with pie weights. 

Key things to know about the pâte sucrée:

• The dough contains a lot of butter, so it needs two rounds of chilling: at least 2 hours before rolling, then at least 30 minutes once it’s in the tart pan. Don’t skip this or the crust will shrink when baked.
• You can make the dough up to 24 hours ahead and keep it refrigerated.
• The shell is blind-baked (pre-baked with pie weights) before the filling goes in. This recipe works for a 9 x1 1/8-inch (22.9 x 3.8 cm) tart pan. Ideally get one with a removable bottom.  

2. The filling: lemon custard

This is the heart of the tart, and what makes the French version special. The filling is made from fresh lemon juice, lemon zest, eggs, egg yolks, sugar, and butter – no cornstarch, no flour. The eggs act as the thickener, which gives the custard its characteristic silkiness and richness.

Ingredients for the lemon filling

How to make the lemon filling

• Combine lemon juice, lemon zest, sugar, eggs, egg yolks and butter in a large saucepan. 

• Stir contiously on medium-low heat until the feeling thickens. 

• Strain filling to discard of zests and curds, and pour into baked tart shell. Bake tart for 5 extra minutes for filling to set. 

A few notes on the lemon filling:

• Use organic lemons since you’re using the zest. Conventional lemon peel can carry pesticide residue.
• The filling is cooked on the stovetop until thickened, then strained into the pre-baked shell and baked for just 5 minutes to set.
• Fresh out of the oven, the filling will be soft and slightly wobbly. For clean slices and a firmer texture, chill the tart for at least 2 hours (ideally overnight) before serving. This is actually how it’s best enjoyed.

Why this recipe works

I’ve tested a lot of lemon tart recipes over the years, and this one has become my definitive version for a few specific reasons:

• More eggs than most recipes. Many lemon tart recipes rely on cornstarch or flour to thicken the filling. The French method uses eggs: specifically, a combination of 4 whole eggs and 4 extra yolks. This gives the custard a richer, more velvety texture and a deeper flavor. The yolks also contribute to that gorgeous deep golden color.
• Butter in the filling. Butter adds richness and rounds out the sharpness of the lemon. It also gives the filling a beautiful glossy surface as it cools.
• The filling is strained. Passing the hot custard through a fine-mesh strainer before pouring it into the shell removes the lemon zest and any cooked egg bits, giving you a perfectly smooth, silky filling.
• The crust is baked twice. Blind-baking the shell, then adding the filling and baking again for 5 minutes ensures the crust stays crisp and doesn’t get soggy.

Tips for success

On the crust:

• Don’t skip the chilling steps. Butter-rich doughs need cold temperatures to stay in place during baking. A warm dough will shrink.
• If your dough cracks when rolling, let it sit at room temperature for 5 minutes to soften slightly.
• Dock the bottom generously with a fork before blind-baking to prevent air bubbles.
• You can press the dough into the pan instead of rolling if you find it easier; it works just as well.
• Ideally, use a tart pan with a removable bottom to make it easier to release the baked tart. If your pan doesn’t have a removable bottom, line it with a parchment paper circle to help prevent sticking and ensure an easier release.
• If using a food processor to make the dough, stop as soon as the dough comes together to avoid overworking it.

On the lemon filling:

• Use fresh lemon juice only. In my opinion, bottled juice lacks the brightness this tart needs.
• Whisk constantly over medium heat and don’t rush. The custard typically takes 8–12 minutes to reach the right consistency.
• The correct consistency is like a thin, creamy yogurt: it coats the whisk and doesn’t drip off easily. It will thicken more as it cools.
• Strain the filling immediately into a bowl and then in the tart shell, or even directly into the tart shell. Don’t let it sit and cool in the pan or it will continue cooking and may become lumpy.

On serving:

• For the best texture and cleanest slices, refrigerate for at least 2 hours before serving. Overnight is even better.
• Serve as-is, or dust lightly with powdered sugar for a classic look. Thin slices of candied lemon or a few fresh raspberries on the side are beautiful complements.
• The tart keeps well covered in the fridge for up to 3 days, and freezes well for up to 2 months (thaw overnight in the fridge).

Can I make this Lemon Tart ahead? 

Yes – and honestly, you should. This French lemon tart is one of those dessert recipes that actually improves with time. The filling firms up overnight to the perfect sliceable texture, the flavors meld together, and the whole thing becomes easier to serve neatly.

Here’s a suggested make-ahead timeline:

• 2 days ahead: Make and refrigerate the pâte sucrée dough.
• 1 day ahead: Blind-bake the shell; make and refrigerate the lemon filling (keep them separate). Or assemble the full tart, bake the final 5 minutes, and refrigerate overnight.
• Day of serving: If assembled, the tart just needs to come out of the fridge 15–20 minutes before serving for the best texture. If you kept the components separate, pour the (rewarmed) filling into the shell and do the final 5-minute bake.

Variations and Substitutions

No almond flour? Use the same weight of all-purpose flour instead. The shell will be slightly firmer and less nutty, but will work perfectly fine.

Gluten-free version? Reader KC tested this recipe using 100% almond flour for the crust and reported great success: the dough rolled out beautifully, held its shape, and produced a slightly nuttier, less sweet crust that paired wonderfully with the lemon filling. Several readers have also had success using King Arthur Measure-for-Measure gluten-free flour as a 1:1 substitute.

Meyer lemons? Absolutely. Meyer lemons are sweeter and slightly less acidic than regular lemons – the tart will be a touch milder. Reader Iris has made this with Meyer lemons many times with wonderful results.

Mini tartlets? This recipe scales perfectly to individual tart pans (about 4 inches). Blind bake for 7 minutes with weights, then 4–5 minutes without, until lightly golden. Fill and bake for the same 5 minutes as the large tart.

Can I use a store-bought crust? You can, but homemade pâte sucrée makes a meaningful difference here – both in flavor and structure. If you’re short on time, this is a recipe where the extra 20 minutes for the dough is genuinely worth it.

Frequently Asked Questions

What is the difference between a French lemon tart and an American lemon pie?

The main differences are the crust and the filling. A French lemon tart uses a pâte sucrée – a sweet, buttery, cookie-like pastry – while American lemon pie often uses a graham cracker or standard pie crust. More importantly, the French filling is a rich, butter-based lemon custard thickened with eggs (no starch), which gives it a silkier, more luscious texture. American lemon fillings tend to be thicker, stiffer, and often topped with meringue.

Does a French lemon tart have meringue?

The classic tarte au citron does not – the original version has no meringue, and the filling stands on its own. A version with meringue is called tarte au citron meringuée and is also popular in France, but it is a variation, not the original.

Why does this recipe use so many eggs?

French lemon tart filling is thickened entirely by eggs – no cornstarch or flour. The extra egg yolks add richness, depth of flavor, and give the filling its characteristic deep golden color.

Why is my filling not setting?

If the filling seems too loose after the 5-minute bake, refrigerate the tart for at least 2 hours. The filling will firm up significantly as it chills. For a firmer texture, cook the custard on the stovetop for an extra minute or two before pouring into the shell.

Can I use bottled lemon juice?

I strongly recommend fresh lemon juice for this recipe. Bottled juice lacks the brightness and clean flavor this tart relies on, and you’ll miss the fresh lemon aroma entirely.

Do I cook the filling in a double boiler or directly on the stove?

Directly on the stove over medium heat works perfectly and is faster. A double boiler also works but will take longer for the custard to thicken.

Can this tart be frozen?

Yes. Wrap well and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How long does this tart keep?

Up to 3 days in the refrigerator, well covered.

I hope you’ll love this Classic French Lemon Tart as much as I do! If you have any questions, please leave a comment. 

More Classic French desserts to try: 

• Classic French Cherry Clafoutis
• Classic French Crème Brûlées
• Classic French Apple Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake
• Classic French Chocolate Mousse
• Gâteau Basque (Basque Cake with pastry cream)
• Classic French Fruit Cake
• French Tarte Tatin
• Classic French Financiers — a reader favorite for using leftover egg whites from this recipe!

Classic French Lemon Tart

Print Recipe

Serves: 8 Prep Time: 45 minutes Cooking Time: 36 minutes 36 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 129 voted )

Ingredients

For the « pate sucrée » crust :
½ cup (125g) unsalted butter, cubed and at room temperature.
¾ cup (95g) powdered sugar
½ tsp vanilla extract
1/3 cup + 1 ½ tbsp (40g) almond flour (ground almond)
1 large egg
1 ¾ cup + 1 tbsp (233g) all-purpose flour
½ tsp salt

For the lemon filling :
1 cup (250ml) lemon juice (about 6-7 lemons)
Zest of 2 lemons (organic lemons)
3/4 cup (150g) sugar
1/4 tsp salt
¾ cup (170g) unsalted butter, cubed.
4 large eggs + 4 large egg yolks

Instructions

Make the « pâte sucrée » crust.

1. In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours (minimum) to chill. 
2. Pre-heat your oven to 350°F (180°C).
3. Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Place the crust in the fridge again (in tart pan) to chill for 30 minutes.
4. Take tart pan out of the fridge, line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
5. Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.
6. Set the tart shell aside to cool (still in the dish). Leave your oven on at 350°F (180°C).

In the meantime, make the lemon filling.

1. Grab a fine-mesh strainer before you start and have it ready within arm’s reach.
2. In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
3. Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.
4. Set aside to cool for at least 30 minutes. Enjoy slightly warm or chilled.

The post Classic French Lemon Tart (Tarte au Citron) appeared first on Pardon Your French.

So when I opened my friend Marie’s new cookbook “Simply Citrus “ and spotted this Coconut Lemon Bars recipe – described as a delicious, dairy-free, exotic variation of the timeless classic –  (and with no meringue topping!), I simply knew I had to try it.

And, although for some French bakers making a butter-free crust may sound like blasphemy, I honestly did not miss the dairy at all. 

I have been following Marie’s blog Food Nouveau for a while now and I simply love her approachable tone and easy-to-follow recipes. So far, I haven’t tried one of her recipes that did not turn out absolutely perfect (which is a huge positive for me – one that makes me want to revisit one’s blog over and over again).

Just two weeks ago, I made her textbook Banana Bread recipe for the first time; and yes indeed, it gave me THE perfect Banana Bread (you have to try it!).

“Simply Citrus” will be released on March 6^th, 2018, and Marie was so kind as to send me a copy as a preview. It is a great book – bright, colorful, beautifully-photographed (by the talented Catherine Côté), and full of fresh looking, delightful recipes.

I have already spotted a few of my soon-to-become favourites, including a Mile-High Lemon and Mascarpone Crêpe Cake and cute little Sesame Kumquat Financiers (I will definitly try these ones next, as soon as I can get my hands on kumquats.)

Following the aura of her blog, Marie’s recipe for these Coconut Lemon Bars was easy to follow and made every step flow naturally one after the other.

The addition of shredded coconut in the crust offers a delicate crispness and the coconut oil builds a delicate richness that balances with the tartness of the lemon notes. The filling is perfectly-textured, smooth yet firm, and not-too-sweet. Surprisingly in France, bakeries offer lemon pies on the sweeter side – which I am not a huge fan of – but this filling was spot-on. 

Cooking notes

• For serving, Marie garnishes the bars with toasted unsweetened shredded Coconut. I have used (untoasted) unsweetened shredded coconut and placed a nice slice of toasted coconut on each bar (just because this is what I had in my pantry). 

If you try this Coconut Lemon Bars recipe let us know! Leave a comment or share a photo tagging @pardonyourfrench or @Foodnouveau on Instagram. 

Bon Appétit!

Coconut Lemon Bars

Print Recipe

Serves: 12 bars Prep Time: 1 hour + 2 hours 1/2 (for cooling) Cooking Time: 30-38 minutes 30-38 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Crust
3⁄4 cup all-purpose flour
3⁄4 cup toasted unsweetened shredded coconut
1⁄3 cup powdered sugar
1 tablespoon cornstarch
1⁄4 teaspoon kosher salt
1⁄4 cup melted coconut oil

Filling
3⁄4 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
3 large eggs
2 teaspoons finely grated lemon
zest (about 1 lemon)
3⁄4 cup freshly squeezed lemon juice (about 3 lemons)

To serve
Powdered sugar
Toasted unsweetened shredded Coconut

Instructions

Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper, letting it overhang on two sides (this will make it easier to pull the squares out later).

Crust - In a medium bowl, combine the flour, coconut, powdered sugar, cornstarch, and salt. Stir the oil into the flour mixture until fully incorporated. Place the dough into the prepared pan, and firmly press down all the way to the sides. Bake the crust until it just starts to brown around the edges, 15–20 minutes.

Filling - In a medium bowl, whisk the sugar, cornstarch, and salt until well combined. Add the eggs, one at a time, whisking until each one is fully incorporated before adding the next. Add the lemon zest and juice; whisk until the mixture is completely smooth. Pour the filling over the hot crust. Bake until the filling is just set, 15–18 minutes. The filling should start to turn golden around the edges, and the center should be a bit jiggly (it will firm up as it cools). Let the squares cool completely to room temperature, and then refrigerate for 2 hours before cutting.

Just before serving, dust the bars with powdered sugar and garnish with coconut.

Recipe from Simply Citrus by Marie Asselin, reprinted by permission of Gibbs Smith. Pre-order the book and get a free eBook by filling out the form after you place your order.

The post Coconut Lemon Bars (Dairy-free) appeared first on Pardon Your French.