Loading...
Frenchdessertvegetarian
Tarte au Citron
Tarte au Citron is a classic French lemon tart originating from the patisseries of Paris and the south of France, particularly beloved in Nice and along the Côte d'Azur. It features a crisp, buttery shortcrust pastry shell filled with a silky, tangy lemon curd made from fresh lemons, eggs, and butter.
Jump to recipeIngredients
Units
Instructions
- 1
Make the pastry: combine the flour, powdered sugar, and salt in a large bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- 2
Add the egg yolk and ice-cold water to the flour mixture, then mix gently with a fork until the dough just comes together. Do not overwork it.
- 3
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness and carefully line a 20cm tart tin with a removable base. Press the dough gently into the edges and trim any excess.
- 5
Prick the base of the pastry all over with a fork, line it with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes.
- 6
Remove the parchment and weights, then return the tart shell to the oven for another 10 minutes until the pastry is golden and fully cooked through. Remove from the oven and let cool slightly.
- 7
Prepare the lemon curd: combine the lemon juice, lemon zest, granulated sugar, whole eggs, and egg yolks in a medium heatproof saucepan. Whisk until well combined.
- 8
Place the saucepan over medium-low heat and cook the mixture, stirring constantly with a wooden spoon or heatproof spatula, for about 8 to 10 minutes until it thickens enough to coat the back of the spoon and reaches about 82°C (180°F).
