Classic Lemon Tart
Classic French Tarte au Citron
A buttery, crisp tart crust filled with vibrant, creamy lemon curd - sunshine on a plate that's elegant enough for dinner parties.
Equipment
Ingredients
Crust
all-purpose flour (cold)
200 g
butter (cold, cubed)
120 g
granulated sugar
40 g
salt
2 g
egg yolk
1 piece
Lemon Curd Filling
lemon juice (fresh)
120 ml
lemon zest (fresh)
15 g
granulated sugar
150 g
egg
3 piece
butter (cubed)
85 g
Instructions
Make the Tart Crust
Combine flour, sugar, and salt in a bowl, then cut in cold butter until mixture resembles coarse crumbs.
Add Egg Yolk
Add egg yolk and mix until dough comes together.
Chill the Dough
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Roll and Shape Crust
Roll out chilled dough and press into tart pan, trim edges.
Pre-bake the Crust
Line crust with parchment and weights, bake at 180°C for 15 minutes, then remove weights and bake 5 more minutes until golden.
Prepare Lemon Curd
Whisk eggs, sugar, and lemon juice in a saucepan over medium heat until thickened.
Finish Lemon Curd
Remove from heat, stir in butter and lemon zest until smooth.
Fill and Set
Pour lemon curd into cooled tart shell and refrigerate until set, about 2 hours.
Original recipe
Storage
Store covered in refrigerator. Can be frozen for up to 1 month
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