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Tarte au citron with a brulee glaze



  • Preheat oven to 180°C fan forced (200°C normal).
  • The day before serving (or early in the morning of your dinner), line an oiled springform cake tin with pastry and then with kitchen foil, shiny side down, overhanging a little on the sides. Fill with dried beans and cook in the oven for about 30 mins until cooked and lightly coloured (blind bake). Then remove the foil with the beans.
  • Turn the oven temp. down to 150°C fan forced (170°C normal).
  • Whisk the lemon juice and the sugar in a large bowl. Set aside for 10 mins.
  • Then add the cream with the eggs. Whisk until very well combined.
  • Pour the mixture into a heavy-bottomed pot and gently warm to just tepid, continually whisking. DON’T OVERCOOK! Strain the mixture three times and then transfer to a jug.
  • Place the cake tin with the pastry shell in the oven and carefully pour in the lemon mixture, leaving an edge at the top. Then cook in the oven for about 30 mins until almost set, but still a little wobbly in the centre (like jelly). When ready, remove and set aside to cool, before refrigerating for at least 4 hours (overnight is even better).
  • Slice and serve with a good dollop of whipped cream or ice cream.




  • cooking oil spray
  • 2 bought puff pastry sheets
  • 1 packet dried beans
  • 2 cups fresh lemon juice
  • 500 gm caster sugar
  • 2 cups thickened cream
  • 2 cups eggs, whisked


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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