Lemon Tart “Tarte au Citron”
Andrea Potischman
Jul 2, 2024
As the sun blazes and temperatures rise, there’s nothing quite like a classic lemon tart to refresh your palate. Originating from France, this dessert epitomizes the delicate balance of French patisserie, combining a buttery, flaky crust with a smooth, tangy lemon filling. This is a lovely dessert to enjoy after a sun-drenched afternoon and a perfect prep-ahead sweet for July 4th should you be looking for one.
The history of the lemon tart dates back to the 19th century, where it graced the tables of Parisian cafés and patisseries. Lemons, which had long been a prized ingredient in Mediterranean and Middle Eastern cuisines, were embraced by French chefs who transformed them into this iconic dessert. The lemon tart, or “tarte au citron” in French, quickly became a beloved treat for its bright flavor and elegant simplicity.
What makes the lemon tart a go-to dessert for summer is its vibrant, citrusy taste that cuts through the heat with refreshing ease. The tartness of the lemon curd, balanced with a hint of sweetness, invigorates the senses, while the cool, creamy texture provides a soothing relief from the summer sun. Served chilled, each bite is a burst of sunshine, making it perfect for outdoor gatherings, picnics, or simply as a delightful end to a summer meal.
Versatile and visually appealing, a lemon tart can be garnished with fresh berries, a sprinkle of powdered sugar, piped meringue, or topped with a simple dollop of sweetened whipped cream. Its light, zesty profile ensures it never overwhelms, making it an ideal choice for those looking to indulge without feeling weighed down. Embrace the essence of summer with this classic French dessert that has stood the test of time.
Lemon Curd
Lemon curd is a recipe all bakers should master and one drilled into you in culinary school for good reason. Lemon curd can also serve as a wonderful alternative to traditional jam as a cake filling. Imagine a light sponge cake layered with a generous spread of tangy lemon curd. The combination of the moist cake and the vibrant citrus filling creates a delightful symphony of tastes that will leave your guests craving for more.
Lemon curd can also be the star of a citrus pavlova, another summer dessert that perfectly balances sweet and tangy flavors eloquently. Picture a delicate meringue shell, crispy on the outside and soft on the inside, filled with velvety lemon curd and topped with a medley of fresh citrus fruits. The result is a dessert, like a classic lemon tart, that exudes elegance and sophistication while providing a refreshing and zesty experience for your taste buds.
Lemon Tart
Ingredients:
For the Dough:
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup sugar
- 2 tablespoons heavy cream
- 1 egg yolk
For the Lemon Curd:
- 1/2 cup freshly squeezed lemon juice fresh
- Zest of one lemon
- 1 cup sugar
- 1/2 cup unsalted butter
- 4 eggs
- 1 egg yolk
- Mixed berries, for garnish (optional)
- Whipped Cream, for serving, (optional)
Directions:
- For the Crust: Add the egg yolk and cream in a small bowl and blend. In a large mixing bowl add the flour salt, and sugar. Mix well. Next, add the cold butter. Work the butter in with a pastry cutter or your hands. Once you have a crumbly mixture with small pea-sized pieces of butter, drizzle in the yolk-cream mixture and mix with a fork.
- Transfer The dough onto a piece of plastic. Use your hands to press the dough together and shape it into a disk. Wrap the dough and refrigerate for one hour.
- Once the dough has chilled, roll the dough into a 12-inch circle about 1/4-inch thick. Gently transfer to a 9 or 10-inch tart pan with a removable bottom. Press the dough into the pan then dock the bottom of the dough with a fork and trim the edges. Freeze the tart shell for about 30 minutes.
- Preheat your oven to 375 degrees F. Line the chilled tart shell with parchment paper, and fill it with pie weights or dry beans. Place the tart on a baking sheet, place on the middle shelf, and bake for about 20 minutes or until a light golden color. Reduce the oven to 350 degrees, carefully remove the parchment and weights, and bake for an additional 5 minutes. Make the lemon curd while the shell continues to bake.
- For the Lemon Curd: In a medium bowl add the eggs and yolk, whisk to blend, and set aside. Zest one lemon then squeeze 1/2 cup of juice. In a medium size saucepan add the zest, juice, butter, and sugar and place over medium heat. Stir often until the butter is melted. Remove from heat and slowly drizzle into the egg mixture while whisking vigorously so as not to "cook" the eggs.
- Pour the mixture back into the saucepan and place back over low heat, whisking constantly until the mixture thickens, begins to bubble, and a thermometer reaches 170 degrees F.
- Strain the lemon curd through a fine strainer into a bowl. Carefully pour the crud into the par-baked tart shell. Smooth the curd with a rubber-tip spatula. Place back in the oven and bake for an additional 10 minutes or until the edge is just set. Refrigerate the tart for at least 2 hours before serving. Serve with mixed berries and or/whipped cream, if using.
