Description
Classic French tarte au citron showcases zesty lemon curd nestled in a buttery pastry shell, crowned with pillowy meringue. Silky, tangy layers delight palates with balanced sweetness, inviting passionate bakers to savor this elegant dessert.
Ingredients
Scale
- 2 eggs, room temp
- 4 egg yolks, room temp
- 4 egg whites, room temp
- ½ cup (120 ml) fresh lemon juice
- 8 tbsps (113 g) unsalted butter, cold and cubed
- ⅔ cup (133 g) granulated sugar
- 1 ⅓ cups (267 g) granulated sugar
- ¼ tsp (1.5 g) salt
- ⅓ cup (80 ml) water
Instructions
- Lemon Curd Preparation: Craft a luxurious lemon curd by delicately whisking ingredients over a gentle water bath, ensuring smooth integration without egg scrambling.
- Curd Refinement: Continuously stir the mixture as it transforms, developing a decadent custard-like consistency while maintaining a silky texture through careful heat manipulation.
- Butter Integration: Fold cold butter cubes into the curd, creating a glossy, emulsified mixture that promises rich, velvety depth.
- Tart Assembly: Lovingly pour the finished lemon curd into a pre-baked tart shell, allowing natural cooling to set its elegant structure.
- Meringue Foundation: Craft a precise sugar syrup by heating to exactly 250˚ F, simultaneously whipping egg whites to a light, airy base using an immaculate mixer.
- Meringue Transformation: Meticulously stream the molten sugar syrup into whipped egg whites, beating continuously to generate a lustrous, stable meringue with dramatic, firm peaks.
- Final Presentation: Lavishly drape the glossy meringue over the cooled lemon curd, sculpting dramatic swirls that completely encase the tart’s surface.
- Optional Caramelization: Apply a gentle torch to create a golden, caramelized exterior that adds stunning visual appeal and complex flavor nuances.
Notes
- Master Egg Whisking: Prevent scrambling by constant, gentle stirring over a water bath, ensuring smooth, silky lemon curd without direct heat contact.
- Temperature Precision: Use a candy thermometer when creating sugar syrup, heating to exactly 250˚F for perfect meringue stability and glossy texture.
- Clean Mixing Technique: Ensure electric mixer and bowls are immaculately grease-free to achieve maximum egg white volume and stable meringue peaks.
- Torching Tips: Optional final step adds caramelized golden color and enhances flavor complexity, creating stunning visual and taste dimension to the tart.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 21 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 130 mg