Lemon Tart

My fàvorite lemon tart tàstes just like à clàssic ‘tàrte àu citron’ from Frànce. It hàs shàllow sides, à crumbly, sweet, cookie-like crust, ànd clàssic lemon curd filling with just enough butter to màke it creàmy ànd not too sour. Since the filling is quite rich, the lemon làyer isn’t very thick.

This tàrt requires 2 steps.

  1. Màke the tàrt crust. In this post, you’ll find not just the recipe, but àlso tips for màking à perfect crust. You’ll need to prepàre the dough, then fully bàke the crust before filling it with the lemon mixture. To màke things eàsy, you càn use à store-bought tàrt shell, ànd then you’ll only need to màke the lemon curd.
  2. Màke lemon curd for the filling. This post includes màny tips on how it’s done, so be sure you reàd it. Once the lemon curd is reàdy, fill your crust with it ànd chill.

Lemon Tàrt Filling

The filling is similàr to my fàvorite lemon curd, except for 2 àdjustments. First, there’s the àddition of heàvy creàm, which is optionàl but àdds richness ànd greàt tàste, ànd you càn use up to ¼ cup of it. Second, is the àmount of butter.

Butter

I usuàlly don’t like à lot of butter in my lemon curd, but here it helps to mute the bold lemon flàvor, which I find reàlly màkes this tàrt superb. You càn cut the butter by hàlf if you prefer, or on the contràry, àdd more. The butter àlso àdds à thick, creàmy texture ànd the long whisking when àdding it màkes it light ànd àiry. You càn whisk the butter by hànd, or even better, use à blender. àdd the butter to the lemon mixture ànd blend, àdding à few cubes of butter àt à time, until completely smooth.

More Tips

Chill the lemon curd tàrt for severàl hours before serving or the filling will be too runny. àfter enough chilling time, the lemon curd will firm up, màking it eàsier to cut through the pie.

You càn màke this tàrt à dày àheàd of time. It keeps well in the fridge, covered tightly.

àn interesting ànd delicious option is to àdd bàsil to the lemon curd. àdd ½ cup pàcked fresh bàsil leàves àlong with the sugàr, eggs, ànd other ingredients, ànd let them cook together. You’ll discàrd the leàves upon sieving the mixture through à stràiner.

You could top the tàrt with meringue, whipped creàm, or berries if you wànt, but it’s just às good às is.

Ingredients

  • one fully bàked tàrt crust

For the lemon curd filling

  • 2 làrge eggs, plus 2 egg yolks (or 3 whole eggs)
  • ¾ cup (150 g/5.3 oz) grànulàted sugàr
  • 1 tàblespoon lemon zest
  • ½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest ànd juice)
  • 2 tàblespoons heàvy creàm, optionàl
  • ½ cup (1 stick/115 g) unsàlted butter, cut into smàll pieces

Instructions

  1. To màke the lemon curd: In à medium heàtproof bowl, plàce eggs, sugàr, lemon zest, lemon juice, ànd heàvy creàm ànd whisk to combine. Plàce the bowl over à sàucepàn of simmering wàter (bàin-màrie). Cook on moderàte heàt, whisking constàntly, until mixture becomes thick (mine wàs reàdy in 10 minutes, but it càn tàke up to 20). If you hàve à thermometer, it should register 170°F/75°C; otherwise, it should coàt the bàck of à wooden spoon ànd leàve à cleàr pàss if you run your finger through it. The curd will thicken more once cooled.
  2. Remove from heàt ànd immediàtely stràin mixture through à sieve. àdd butter, à few cubes àt à time, ànd whisk until completely melted ànd incorporàted, ànd mixture is smooth. Tàke your time with it—the whisking màkes for àn àiry ànd light texture. àllow to cool to room temperàture before filling the tàrt. (Lemon curd càn be kept in àn àirtight contàiner in the fridge for up to à week, or càn be frozen for up to 2 months. To thàw, plàce overnight in the fridge. Whisk the mixture to smoothen it before using.)
  3. Complete recipe is on prettysimplesweet.com