Description
Silky smooth lemon tart beckons with Mediterranean charm, promising bright citrus notes and buttery pastry. Delicate custard and zesty filling dance together, inviting sweet indulgence that lingers on your palate with pure culinary delight.
Ingredients
Scale
Crust Ingredients:
- 150 grams (5.3 ounces) all-purpose flour
- 50 grams (1.8 ounces) granulated sugar
- 14 teaspoons salt
- 113 grams (4 ounces) cold butter, cubed
- 1 egg yolk
- 2 tablespoons cream
Lemon Filling Ingredients:
- 120 milliliters (4 fluid ounces) fresh lemon juice
- 200 grams (7 ounces) granulated sugar
- 4 eggs
- 2 egg yolks
- Zest of 2 lemons
Garnish/Additional Ingredients:
(None specified)
Instructions
- Blend egg yolks with cream in a mixing vessel and reserve to the side.
- Sift together flour, salt, and sugar in a spacious mixing bowl.
- Work cold butter into dry ingredients using fingertips until mixture resembles coarse breadcrumbs.
- Incorporate yolk-cream mixture, gently kneading until dough begins to clump together.
- Form pastry into a smooth disc, encase in plastic wrap, and refrigerate for half an hour to rest.
- Roll out chilled dough and carefully drape into tart pan, then place in freezer for 30 minutes to set.
- Preheat oven to 190°C. Blind bake crust with ceramic weights for 20 minutes, then remove weights and continue baking for additional 10 minutes until golden.
- Whisk whole eggs and extra yolks in a separate bowl until smooth.
- Combine lemon juice, zest, butter, and sugar in a saucepan, warming gently until completely dissolved.
- Gradually stream warm citrus mixture into egg mixture, whisking continuously to prevent curdling.
- Transfer back to saucepan, cook on low heat while stirring constantly until filling reaches 170°F and thickens.
- Strain filling through fine-mesh sieve to ensure silky texture, then pour into prepared crust.
- Allow tart to cool completely at room temperature, then refrigerate for minimum 2 hours before serving.
Notes
- Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky pastry crust that holds its shape perfectly.
- Use room temperature eggs for the lemon filling to create a smooth, consistent texture without lumps or separation.
- Strain the lemon curd through a fine-mesh sieve to remove any egg bits, resulting in an ultra-silky, glossy filling that looks professionally made.
- For a gluten-free version, swap wheat flour with almond or gluten-free flour blend, maintaining the same delicate texture and rich buttery flavor.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 265 kcal
- Sugar: 20 g
- Sodium: 176 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 150 mg