LEMON TART RECIPE (TARTE AU CITRON) Recipes

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Growing up, I never really had lemon meringue pie or lemon curd. It’s ironic because I was born and raised in California, which is home to many, many lemon trees.  It’s a shame I didn’t enjoy delicious lemon desserts like this French lemon tart until my first trip to Paris.
Because une tarte au citron is a very, very beautiful thing.

There are a few different ways to make a lemon tart. Some are made with a custard-like batter that’s poured into a pre-baked tart shell and baked in the oven, while others are filled with lemon curd and either placed in the fridge to set or briefly baked. In a way, you could think of this as a lemon curd tart because that’s what this French lemon tart really is.


I love the creamy, almost pudding-like consistency of the lemon filling, but that it’s also stable enough to be cut into neat slices.

Getting those neat slices from a tarte au citron can prove to be a tricky thing, which is mostly due to the lemon curd filling. But when you do get it right, it’s heaven.

This lemon filling is deliciously sweet and tangy. I love that this filling has real lemon flavor and isn’t just pure sugar.

Ingredients
for the pâte sucrée (pastry dough)

  • 6 oz. all-purpose flour (175 grams)
  • 3.5 oz. cold unsalted butter (100 grams) cubed plus more for greasing pan
  • 1 oz. powdered sugar (25 grams)
  • 1 tbsp cold water
  • 1 egg yolk
  • for the lemon filling
  • 1 cup lemon juice (250 ml) typically about 6 large lemons
  • grated zest of 2 lemons
  • 13 tbsp sugar, or 3/4 cup + 1 tbsp (163 grams)
  • 12 tbsp unsalted butter (170 grams) cubed
  • 4 eggs
  • 4 egg yolks
  • for the meringue topping
  • 2 egg whites
  • 1/4 cup sugar (50 grams)
  • 1/8 tsp cream of tartar
  • 1/8 tsp salt

Instructions

  1. For the tart shell
  2. To a food processor, add the flour, unsalted butter, and icing sugar. Pulse until you get a crumbled mixture similar to bread crumbs. Add the egg yolk and cold water, then pulse until the mixture resembles a dough and pulls away from the sides of the food processor bowl. 
  3. Brush a 9″ tart pan (with a removable bottom) with about a tablespoon of softened butter. Grab the pastry dough out of the food processor bowl and use your hands to quickly shape the dough into a compact ball. Transfer the dough to your greased tart pan and use your fingers to press the dough flat against the bottom and sides of the tart pan. Alternatively, you can roll the tart dough out a bit first using a rolling pin, then transfer the dough to your pan and use your fingers to finish molding the dough inside the tart pan. 
  4. ………………………………….


for full instruction please see : www.monpetitfour.com




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