The Tarte au Citron is a classic French lemon tart with a buttery, flaky pastry crust filled with a luscious, tangy lemon custard. It’s a perfect balance of sweet and tart, making it a sophisticated dessert for any occasion.
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Combine Dry Ingredients:
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In a food processor, pulse together the flour, powdered sugar, and salt until combined.
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Add the cold butter and pulse until the mixture resembles coarse crumbs.
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Add Egg Yolk and Water:
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Add the egg yolk and 1 tbsp ice water.
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Pulse until the dough just begins to come together.
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If necessary, add an additional 1 tbsp water.
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Chill the Dough:
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Form the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
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Roll and Blind Bake:
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Preheat the oven to 350°F (175°C).
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On a lightly floured surface, roll out the dough to a 1/8-inch thick circle.
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Gently press the dough into the tart pan, trimming excess.
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Prick the bottom with a fork and line with parchment paper.
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Fill with pie weights or dried beans and bake for 15 minutes.
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Remove the weights and bake for an additional 10 minutes until lightly golden.
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Let cool completely on a wire rack.
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Whisk the Eggs and Sugar:
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In a mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until smooth.
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Add Lemon Juice and Zest:
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Add the lemon juice, lemon zest, and salt, whisking until well combined.
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Cook the Lemon Curd:
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In a medium saucepan, cook the lemon mixture over medium heat, stirring constantly for 8-10 minutes or until thickened and coats the back of a spoon.
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Do not let the mixture boil.
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Incorporate the Butter:
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Remove from heat and stir in the butter cubes, one at a time, until smooth and glossy.
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Stir in the heavy cream for extra richness.
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Strain and Cool:
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Pour the curd through a fine mesh sieve to remove any lumps.
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Allow the curd to cool slightly.
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Fill the Crust:
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Pour the lemon curd into the cooled tart shell, spreading evenly.
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Bake the Tart:
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Reduce the oven temperature to 325°F (163°C).
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Bake the tart for 10-12 minutes, just until the edges are set but the center is still slightly jiggly.
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Cool and Chill:
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Let the tart cool to room temperature, then refrigerate for at least 1 hour to fully set.
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Garnish:
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Dust the tart with powdered sugar, a sprinkle of lemon zest, and fresh mint leaves for an elegant presentation.
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Slice and Serve:
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Use a sharp knife to slice the tart and serve chilled or at room temperature.
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Serve the Tarte au Citron with a dollop of whipped cream or a scoop of vanilla ice cream.
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Pair with a glass of Prosecco or hot tea for a refined finish.
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Meringue Topping: Add a layer of toasted meringue for a lemon meringue tart.
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Lavender Lemon Tart: Infuse the cream with dried lavender flowers for a floral twist.
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Nutty Crust: Replace half the flour with almond flour for added texture and flavor.
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Chocolate Lemon Tart: Spread a thin layer of melted white or dark chocolate over the crust before adding the lemon curd.
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Mini Lemon Tarts: Divide the dough and curd into mini tart pans for individual servings.
Ingredients
Directions
-
Combine Dry Ingredients:
-
In a food processor, pulse together the flour, powdered sugar, and salt until combined.
-
Add the cold butter and pulse until the mixture resembles coarse crumbs.
-
-
Add Egg Yolk and Water:
-
Add the egg yolk and 1 tbsp ice water.
-
Pulse until the dough just begins to come together.
-
If necessary, add an additional 1 tbsp water.
-
-
Chill the Dough:
-
Form the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
-
-
Roll and Blind Bake:
-
Preheat the oven to 350°F (175°C).
-
On a lightly floured surface, roll out the dough to a 1/8-inch thick circle.
-
Gently press the dough into the tart pan, trimming excess.
-
Prick the bottom with a fork and line with parchment paper.
-
Fill with pie weights or dried beans and bake for 15 minutes.
-
Remove the weights and bake for an additional 10 minutes until lightly golden.
-
Let cool completely on a wire rack.
-
-
Whisk the Eggs and Sugar:
-
In a mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until smooth.
-
-
Add Lemon Juice and Zest:
-
Add the lemon juice, lemon zest, and salt, whisking until well combined.
-
-
Cook the Lemon Curd:
-
In a medium saucepan, cook the lemon mixture over medium heat, stirring constantly for 8-10 minutes or until thickened and coats the back of a spoon.
-
Do not let the mixture boil.
-
-
Incorporate the Butter:
-
Remove from heat and stir in the butter cubes, one at a time, until smooth and glossy.
-
Stir in the heavy cream for extra richness.
-
-
Strain and Cool:
-
Pour the curd through a fine mesh sieve to remove any lumps.
-
Allow the curd to cool slightly.
-
-
Fill the Crust:
-
Pour the lemon curd into the cooled tart shell, spreading evenly.
-
-
Bake the Tart:
-
Reduce the oven temperature to 325°F (163°C).
-
Bake the tart for 10-12 minutes, just until the edges are set but the center is still slightly jiggly.
-
-
Cool and Chill:
-
Let the tart cool to room temperature, then refrigerate for at least 1 hour to fully set.
-
-
Garnish:
-
Dust the tart with powdered sugar, a sprinkle of lemon zest, and fresh mint leaves for an elegant presentation.
-
-
Slice and Serve:
-
Use a sharp knife to slice the tart and serve chilled or at room temperature.
-
-
Serve the Tarte au Citron with a dollop of whipped cream or a scoop of vanilla ice cream.
-
Pair with a glass of Prosecco or hot tea for a refined finish.
-
Meringue Topping: Add a layer of toasted meringue for a lemon meringue tart.
-
Lavender Lemon Tart: Infuse the cream with dried lavender flowers for a floral twist.
-
Nutty Crust: Replace half the flour with almond flour for added texture and flavor.
-
Chocolate Lemon Tart: Spread a thin layer of melted white or dark chocolate over the crust before adding the lemon curd.
-
Mini Lemon Tarts: Divide the dough and curd into mini tart pans for individual servings.