Traditional French Lemon Tart Recipe (Tarte au Citron)
Ingredients:
For the Tart Crust:
- 200g all-purpose flour
- 100g unsalted butter (cold, cubed)
- 50g sugar
- 1/2 tsp salt
- 2 egg yolks
For the Lemon Curd Filling:
- 4 large eggs
- 150g sugar
- 120ml fresh lemon juice
- Zest of 2 lemons
- 50g butter
- 100ml heavy cream
Directions:
1. Prepare the tart crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Add the egg yolks to the mixture and mix until the dough starts to come together. If the dough is too dry, add a teaspoon of cold water. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and sides. Trim any excess dough from the edges.
4. Chill the dough in the tart pan for another 30 minutes in the refrigerator.
5. Preheat the oven to 180°C (350°F). Line the chilled tart crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10 minutes until the crust is lightly golden.
6. Make the filling: In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
7. Remove the saucepan from the heat and stir in the butter until fully melted and incorporated.
8. Whisk in the heavy cream until the filling is smooth and well combined.
9. Assemble and bake: Pour the lemon filling into the pre-baked tart crust. Bake at 160°C (320°F) for 10-12 minutes, or until the filling is just set but still slightly wobbly in the center.
10. Cool the tart completely at room temperature, then refrigerate for at least 2 hours before serving.
Prep Time: 45 minutes | Cooking Time: 45 minutes | Total Time: 3 hours (including chilling)
Kcal: 320 per serving | Servings: 8