Classic French Tarte Au Citron Fresh Lemon Tart
Elevate your dessert repertoire with this *Classic French Tarte au Citron*, a fresh lemon tart that combines a buttery, melt-in-your-mouth pâte sucrée crust with a silky, zesty lemon curd filling. Perfectly balanced between tart and sweet, this elegant French pastry showcases the vibrant flavor of fresh lemons, enhanced by a touch of grated zest for a citrusy aroma that will tantalize your taste buds. The tart crust is baked to golden perfection, while the luscious lemon filling is gently cooked and lightly set in the oven for a smooth, glossy finish. Ideal for dinner parties, afternoon tea, or any occasion that calls for something indulgent yet refined, this timeless dessert pairs beautifully with powdered sugar dusting and a cup of Earl Grey. With just 45 minutes of preparation and easy-to-follow steps, this lemon tart is a must-try for anyone seeking a show-stopping dessert.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 75 grams Powdered sugar
- 2 pieces Egg yolks
- 2 tablespoons Water (cold)
- 120 milliliters Fresh lemon juice
- 1 tablespoon Lemon zest (grated)
- 150 grams Granulated sugar
- 3 pieces Eggs (large)
- 120 milliliters Heavy cream
- 30 grams Butter (softened)
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 180°C (350°F).
To make the pâte sucrée crust, combine the all-purpose flour and powdered sugar in a large bowl. Add the cold, cubed butter and rub the mixture with your fingertips until it resembles coarse crumbs.
Add the egg yolks and 2 tablespoons of cold water. Mix gently until the dough comes together. Avoid overmixing.
Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface into a circle about 3-4mm thick and large enough to fit a 23cm (9-inch) tart pan.
Carefully transfer the dough into the tart pan, pressing into the edges. Trim any excess dough and prick the base with a fork.
Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until golden. Set aside to cool.
To make the lemon filling, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs in a heatproof bowl.
Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly until the mixture thickens, about 8-10 minutes.
Remove the bowl from the heat and whisk in the heavy cream and softened butter until smooth and glossy.
Pour the lemon filling into the cooled tart shell and smooth the top with a spatula.
Bake the tart in the oven at 160°C (320°F) for 10 minutes, just until the filling sets.
Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving.
Dust with powdered sugar, if desired, before slicing and serving. Enjoy your Classic French Tarte Au Citron!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 29.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
