Tarte au Citron Recipe
Ingredients
- For the pâte sucrée (sweet shortcrust pastry):
- 200g (1 ⅔ cups) all-purpose flour
- 100g (7 tbsp) unsalted butter, cold and cubed
- 50g (¼ cup) granulated sugar
- 1 egg
- 1 pinch of salt
- 1 tsp vanilla extract (optional)
- For the lemon curd filling:
- 3 large eggs
- 150g (¾ cup) granulated sugar
- 100ml (⅓ cup + 1 tbsp) fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 100g (7 tbsp) unsalted butter, cubed
- 1 tbsp heavy cream (optional, for extra silkiness)
Instructions
- 1
Make the pâte sucrée (pastry crust). In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse crumbs.
- 2
Add the egg and vanilla extract (if using), and mix until the dough comes together. Avoid overworking.
- 3
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
- 4
Preheat the oven to 175°C (350°F).
- 5
Roll out the chilled dough on a lightly floured surface to about 3mm (⅛ inch) thick. Carefully transfer it to a 9-inch (23cm) tart pan and press it into the edges.
- 6
Trim excess dough and prick the bottom with a fork. Chill the tart shell in the freezer for 10 minutes to prevent shrinking.
- 7
Line the pastry with parchment paper and fill with baking weights (or dry beans). Blind bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until golden. Let cool.
- 8
Make the lemon curd filling. In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and zest.
- 9
Place the bowl over a simmering pot of water (double boiler) and whisk constantly until the mixture thickens (about 10 minutes).
- 10
Remove from heat and stir in the butter, a few cubes at a time, until fully melted and incorporated. Stir in the heavy cream if using.
- 11
Strain the curd through a fine sieve for a silky texture.
- 12
Pour the warm lemon curd into the cooled tart shell and smooth the top.
- 13
Chill and Serve. Let the tart cool to room temperature, then refrigerate for at least 2 hours to set.
- 14
Dust with powdered sugar or garnish with lemon slices before serving.
