Tarte au Citron (Lemon Tart)
A crisp sweet pastry shell filled with a sharp, silky lemon custard.
A crisp sweet pastry shell filled with a sharp, silky lemon custard.
Ingredients
For the pastry: 1 3/4 cups (225 g) flour
- For the pastry: 1/2 cup (115 g) cold butter, cubed
For the pastry: 1/3 cup (75 g) powdered sugar
- For the pastry: 1 egg yolk and 1-2 tablespoons cold water
- For the filling: 5 large eggs
- For the filling: 3/4 cup (150 g) caster sugar
- For the filling: 2/3 cup (160 ml) heavy cream
- For the filling: Zest and juice of 4 lemons
- Powdered sugar, for dusting
Directions
- Rub the butter into the flour and powdered sugar until sandy, then bind with the egg yolk and a little water to form a dough. Wrap and chill 30 minutes.
- Roll out and line a 9-inch (23 cm) tart tin. Chill again, then blind-bake with parchment and beans at 350°F (180°C) for 15 minutes, remove the beans and bake 10 more minutes until pale gold.
- For the filling, whisk the eggs and sugar, then whisk in the cream, lemon zest and juice until smooth.
- Lower the oven to 300°F (150°C). Pour the filling into the warm shell and bake for 25-30 minutes until just set with a slight wobble in the center.
- Cool completely, then chill. Dust with powdered sugar (or caramelize the top) before slicing.
Notes
Based on Gordon Ramsay’s tarte au citron.