Bouchon Tarte au Citron (Lemon Tart)

A crisp sweet-pastry shell filled with bright, silky lemon curd.

Ingredients

• For the pate sucree: 1 1/2 cups flour, 1/2 cup confectioners’ sugar, pinch of salt, 9 Tbsp cold unsalted butter, 1 large egg yolk, 1 Tbsp cream
• For the Lemon Curd: 1 cup fresh lemon juice, zest of 2 lemons, 1 cup sugar, 4 large eggs plus 2 yolks, 12 Tbsp (1 1/2 sticks) unsalted butter, cubed
• Confectioners’ sugar, for dusting

Directions

1. Make the pastry: pulse flour, sugar, salt, and butter to crumbs, add the yolk and cream just until it comes together, then chill 1 hour. Roll out, line a tart pan, and chill again.
2. Blind-bake the shell at 350 F with weights until set, then remove weights and bake until evenly golden; cool.
3. Make the curd: whisk the lemon juice, zest, sugar, eggs, and yolks in a saucepan over medium-low heat, stirring constantly, until thickened to a custard, about 8 minutes.
4. Off the heat, whisk in the butter a few pieces at a time until smooth and glossy. Strain.
5. Pour the warm curd into the baked shell and smooth the top.
6. Chill until set, at least 3 hours, then dust with confectioners’ sugar before serving.

Notes

Adapted from Thomas Keller’s Bouchon Bakery; straining the curd ensures the signature silky finish.