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.
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.
8 servings