Cyril Lignac's Ultra-Easy Lemon Tart: A Soft, Moist, and Irresistibly Delicious Recipe

The lemon tart is a timeless favorite, blending tangy citrus with sweet indulgence for the ultimate treat. As renowned French chef Cyril Lignac shared on Tous en Cuisine, this "ultra-easy" recipe delivers a dessert that's soft, moist, and simply divine—perfect for springtime delight.

Cyril Lignac's Lemon Tart: Effortless Elegance and Pure Flavor

Featured on M6's Tous en Cuisine on August 31, this recipe looks intricate but is surprisingly simple. No advanced pastry skills needed—just 25 minutes and a desire to impress. The result? A crunchy base topped with creamy lemon perfection. Bon appétit!

How to Make Cyril Lignac's Lemon Tart from Tous en Cuisine

General Information

Preparation time: 20 minutes
Cooking time: 5 minutes
Serves: 4 people

Ingredients
Tart Base:
• 300g white chocolate
• 290g lace crêpes
• 25g butter

Lemon Cream:
• 2 eggs (150g)
• 150g sugar
• 1 lemon zest
• 120g lemon juice
• 1 sheet gelatin (soaked in cold water for 20 minutes)
• 225g cold butter, cubed
• 1 lemon
• 1 plain cooked meringue (optional)

Preparation

• In a bowl, crumble the lace crêpes and mix with the melted butter-white chocolate mixture. Press evenly into a mold or tart ring on a serving plate using an angled spatula. Freeze while preparing the lemon cream.
• In a saucepan, whisk eggs, sugar, lemon zest, and juice. Heat gently without boiling to avoid curdling. Off heat, add drained gelatin, stir, and cool quickly over ice while whisking.
• Once lukewarm, blend in cold butter cubes for 3 minutes until light and voluminous. Chill the cream.
• Unmold the tart base, pipe or spread lemon cream. Grate fresh lemon zest. Add meringue if desired.

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