I am late posting this week as I have been struggling a little to find inspiration since I returned from Paris.

Life is so different for me here. I am not thrilled by the produce for sale in the local shops and I have to make a special effort to go to a market to find inspiration. Really I know that I am meant to be in Paris, it is the only place in the world I feel as if I almost belong.

When I was living in the Marais I often walked down to Jacques Genin’s patisserie, which I have written about before. He really is an “Artiste” and his boutique café with chocolates, patisseries and tea is one of my favourite places to visit. I was lucky enough to meet him and if you would like to read about that here is the link. He is very well known for his Lemon Tart. The pastry is thin and crisp and the lemon is so tangy and sweet. When I visited the last time before returning, I bought his book Le Meilleur De La Tarte Citron.  It is written in french but luckily I can understand it. I followed his instructions and made the tart. The pastry  makes enough dough for several tarts so I have two to fill later. I found the recipe a little moist, but this could be because our weather is so humid and I’ve added extra flour to compensate.

I have done my best to translate the recipe so you can have success with it too. However if Jacque Genin reads this and would like me to change something just let me know. Note I made a few mini lemon tarts too. This would make a great Easter Dessert.


Pate Sucrée

175 grams of room temperature unsalted butter

125 grams of icing sugar

60m grams of almond meal

2 large eggs

1 egg yolk

1 vanilla bean

1 pinch of salt

350 grams of plain flour


Scrape the seeds out of the vanilla bean.

Place the butter and icing sugar in a bowl and mix with your hands, until it has the texture of breadcrumbs.

Add eggs and vanilla and mix with your hands again. Sift flour and mix together until it forms a ball then place in baking paper and rest in the fridge for one and half hours.

Roll out pastry and place in a greased tart tin with fluted edges. Place baking paper on top and weigh down with pastry weights.

Place in a 170 degrees preheated oven for twenty minutes or until golden brown. Then rest until at room temperature then fill with filling.

Ingredients for Lemon Filling

The juice of 6 lemons

The zest of one lemon

3 large eggs

170 grams of castor sugar

200 grams of unsalted butter


Incorporate the zest of one lemon with the eggs and sugar and mix with a spatula. When mixed add the lemon juice. Transfer to a saucepan and stir over a low heat until the mixture starts to thicken. Sieve the mixture and then let it cool to 45-50 degrees. Now add the melted butter and mix with an electric mixer. Place in the refrigerator for 3 hours.

When cool use your spatula to place the filling in the tart. Enjoy.




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