Description
Zesty French lemon tart tantalizes taste buds with buttery pastry and silky custard. Creamy citrus filling nestled in a golden crust promises pure indulgence you’ll savor with each elegant bite.
Ingredients
Scale
Lemon Tart
Main Ingredients:
- 2 large eggs
- 2 egg yolks
- 1 ½ cups (180 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 milliliters) freshly squeezed lemon juice
- ½ cup (115 grams) unsalted butter, cubed
- ½ cup (115 grams) cold butter, cubed
Secondary Ingredients:
- 1 tablespoon lemon zest
- ½ cup (55 grams) powdered sugar
- 2 tablespoons heavy cream
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Optional Ingredients:
- ¼ cup granulated sugar (alternative to powdered sugar)
Instructions
- Craft a buttery, crumbly tart base by blending flour, sugar, and salt in a food processor until uniformly mixed.
- Incorporate cold butter into the dry ingredients, pulsing until the texture resembles coarse, pebbly crumbs.
- Introduce egg and vanilla, gently processing until the dough begins to clump without becoming overmixed.
- Transfer the fragile dough onto a lightly floured surface, transforming it into a compact disc and enveloping it in plastic wrap.
- Chill the dough in the refrigerator for a minimum of 60 minutes to firm up its structure.
- Carefully roll the chilled dough into an 11-inch circular shape, delicately draping it into a removable-bottom tart pan.
- Meticulously press the dough into the pan’s edges, trimming any excess and positioning the shell in the freezer for half an hour.
- Heat the oven to 375°F, then line the crust with parchment paper and weight it down with ceramic beads or dried legumes.
- Bake the weighted crust for 20 minutes, then remove the weights and continue baking until achieving a golden-brown hue.
- Allow the crust to cool completely while preparing the lemon filling.
- Combine eggs, sugar, lemon zest, lemon juice, and cream in a heatproof bowl, whisking until thoroughly integrated.
- Create a gentle water bath by positioning the bowl over simmering water, continuously whisking the mixture.
- Monitor the curd’s transformation, stirring until it thickens and coats the back of a spoon with a distinct trail.
- Strain the curd through a fine-mesh sieve to ensure silky smoothness.
- Gradually incorporate butter cubes, whisking until they melt completely and the curd becomes luxuriously glossy.
- Let the lemon curd cool to room temperature, then carefully pour it into the prepared tart shell.
- Spread the curd evenly, ensuring a uniform layer across the crisp pastry base.
- Refrigerate the tart for a minimum of 4 hours, allowing the filling to set completely.
- Before serving, optionally garnish with fresh berries and a dollop of whipped cream for an elegant touch.
Notes
- Preparation requires patience, as the crust needs at least 1 hour of chilling and the tart needs 4 hours to set completely.
- Use cold butter and work quickly when making the crust to ensure a flaky, tender texture that melts in your mouth.
- Creating the lemon curd demands constant whisking over a gentle heat to prevent scrambling and achieve a silky smooth consistency.
- A fine mesh sieve is crucial for straining the lemon curd, removing any potential egg bits and ensuring a luxuriously creamy filling.
- Freezing the tart shell before baking helps prevent shrinkage and maintains the perfect shape for your elegant dessert.
- Store the tart in the refrigerator and consume within 2-3 days for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 312
- Sugar: 24g
- Sodium: 57mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 97mg