Description
This classic French Lemon Tart, or Tarte au Citron, features a crisp and tender sweet tart crust filled with a smooth, creamy lemon curd that is perfectly balanced between tart and sweet. The filling is luscious and melt-in-your-mouth, set just enough to cut neat slices. The recipe uses a Pâte Sucrée base, which is tastier and easier than typical shortcrust pastry, making this an elegant yet straightforward dessert ideal for any occasion.
Ingredients
Units
Scale
Sweet Tart Crust (Pâte Sucrée)
- 1 sweet tart crust (prepared Pâte Sucrée)
Lemon Filling
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 cup lemon juice (from 1-2 lemons)
- 3/4 cup white sugar
- 12 tbsp (170g) unsalted butter, cut into 1cm (1/2") cubes
- 3 whole large eggs
- 3 large egg yolks
Instructions
- Prepare the tart crust: Line a tart pan with the prepared sweet tart crust (Pâte Sucrée). Prick the base with a fork and chill it in the refrigerator while preparing the filling.
- Mix lemon zest, juice, and sugar: In a medium heatproof bowl, combine the lemon zest, lemon juice, and white sugar to create the base of your lemon curd filling.
- Add eggs and yolks: Whisk in the whole eggs and additional egg yolks until the mixture is smooth and homogenous.
- Cook the lemon curd: Place the bowl over low heat (double boiler or a pot of simmering water) and gently cook the mixture, stirring constantly. Add the cubed unsalted butter gradually, stirring continuously to prevent the butter from splitting. Continue cooking until the filling thickens to a custard consistency, ensuring the heat stays low to avoid curdling.
- Strain the filling: Once thickened, strain the curd through a fine mesh sieve to remove any cooked egg bits or lemon zest for an ultra-smooth texture.
- Bake the tart shell: Preheat your oven and blind bake the pre-chilled tart crust until golden and set.
- Fill and bake: Pour the warm lemon curd into the baked tart shell and bake again briefly to set the filling fully, then remove from the oven and let cool completely at room temperature.
- Chill and serve: Refrigerate the tart until fully set. When ready, slice into 12 neat servings and enjoy the creamy, perfectly balanced French lemon tart.
Notes
- This recipe uses a classic French Pâte Sucrée tart crust which is easier and more flavorful than typical shortcrust pastry.
- Be cautious with heat while cooking the lemon curd; use low heat to prevent the butter from splitting.
- The lemon tart filling is smooth, creamy, and not too sweet or sour, ideal for those who prefer balanced flavors.
- Refer to the recipe video linked above for visual guidance and tips.
- Ensure the filling is properly set before slicing to maintain neat, clean tart slices.
Nutrition
- Serving Size: 1 slice
- Calories: 183 kcal
- Sugar: 13 g
- Sodium: 33 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 112 mg
