Description
Zesty Lemon Tart brings Mediterranean sunshine to classic French pastry techniques. Creamy citrus filling nestles in buttery shortcrust, offering a perfect balance of tangy and sweet flavors you’ll savor with each delightful bite.
Ingredients
Scale
- 2 large eggs
- 2 egg yolks
- 1 large egg
- 1 ½ cups (180 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¼ cup granulated sugar
- ½ cup (120 ml) freshly squeezed lemon juice
- ½ cup (115 g) unsalted butter, cubed
- ½ cup (115 g) cold butter, cubed
- ½ cup (55 g) powdered sugar
- 1 tbsp lemon zest
- 2 tbsps heavy cream
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Dough Preparation: Pulse flour, sugar, and salt in a food processor. Add cold butter, creating a coarse, pebbly texture. Blend in egg and vanilla until dough forms without overmixing.
- Dough Chilling: Shape dough into a compact disc, wrap in plastic, and refrigerate for one hour to solidify its structure.
- Crust Formation: Roll chilled dough into an 11-inch circle, carefully draping into a tart pan. Trim excess, press edges meticulously, and freeze for 30 minutes.
- Crust Baking: Preheat oven to 375°F. Line crust with parchment, weight with ceramic beads, and bake for 20 minutes. Remove weights and continue baking until golden-brown. Cool completely.
- Lemon Curd Creation: Whisk eggs, sugar, lemon zest, lemon juice, and cream in a heatproof bowl over simmering water. Stir continuously until mixture thickens and coats the back of a spoon.
- Curd Refinement: Strain through a fine-mesh sieve, then incorporate butter cubes until silky and glossy. Allow to cool to room temperature.
- Tart Assembly: Pour cooled lemon curd into prepared crust, spreading evenly. Refrigerate for at least 4 hours to set completely.
- Final Presentation: Garnish with fresh berries and whipped cream before serving, creating an elegant dessert.
Notes
- Chill Dough Strategically: Refrigerating the dough for at least an hour helps prevent shrinkage and ensures a flaky, tender crust that holds its shape during baking.
- Master Water Bath Technique: Gentle, consistent whisking over simmering water prevents egg scrambling and creates a silky-smooth lemon curd with perfect texture.
- Strain for Silky Perfection: Passing the lemon curd through a fine-mesh sieve removes any potential egg bits or zest, guaranteeing a luxuriously smooth filling.
- Patience Pays Off: Allowing the tart to set in the refrigerator for a minimum of 4 hours helps the filling firm up and intensifies the lemon flavor, creating a more refined dessert experience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 345
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg