Lemon Tart
Lemon tart is a classic tart, known as “Tarte Au Citron” in French.
Jump to RecipeSeveral years ago, when I visited Paris for a summer vacation trip, I could not help but seeing this tangy lemon tart served by almost all the patisseries across in Paris. It is definitely popular in France, and what makes this dessert light and refreshing, is its creamy lemon curd filling which is rich but not too sour.
With a few ingredients that should be readily available from your pantry, you can produce this elegant tart in few steps below. It is simply elegant and delicious.
Lemon Tart
When life gives you lemon, don't make lemonade, make the classic lemon tart instead! This is also known as "tart au citron". It is quite tricky to balance the sweet and sour with the right amount of sugar and lemon juice whilst making the lemon curd filling. Check our my recipe below.
Ingredients
Tart crust
- 25 g Egg
- ½ tsp Kosher salt
- 100 g Cake flour
- 60 g Unsalted flour
- 15 g All-purpose flour
- 20 g Ground almonds
- 20 g Icing sugar
Lemon cream
- 2 Large eggs
- 3 Yolks
- 2 Lemon (for grated lemon zest)
- 100 ml Lemon juice
- 100 ml Heavy cream
Decoration
- Strawberries
Instructions
Tart crust
- Add 15g all-purpose flour, 100g cake flour, 1/2 tsp salt, 20g ground almonds, 20g icing sugar, 60g unsalted butter (cut into small cubes) into a food processor and mix thoroughly.
- Add 25g egg into the batter and continue to mix it using a food processor.
- Transfer the batter onto a cling film and fold the four ends to make it a square.
- Roll your batter wrapped in the cling film using a rolling pin and continue to shape it into a square size.
- Cool the batter in the fridge for an hour.
- After an hour, open up the cling film and place the same-sized baking paper on top of the batter.
- Using a rolling pin, spread out the tart batter and divide it into two portions by measuring against your tart mold (don’t need to be too accurate – as you just need to make sure the portion is sufficient to cover each corner of the mold).
- Press the tart batter firmly against the tart mold and remove the extra from the edges.
- Use a fork to poke holes on the tart base.
- Cool the tart batter in the fridge again for 20 minutes.
- Place a layer of baking paper on the tart and add some rice (or small baking pebbles – to add weights) on top of the batter.
- Bake both tarts in an oven preheated to 190 °C for 15 minutes.
- Remove the rice layer and brush the 'egg wash' using the remaining egg from Step 2 against the tart crust.
- Bake the tarts at the same temperature as Step 12 for another 15 – 20 minutes.
Lemon Filling
- Add 100ml double cream, 2 large eggs, 3 yolks, 1/2 tsp Kosher salt, 100ml lemon juice, 100g sugar and grated lemon zest from 2 lemons into the same mixing bowl and stir thoroughly.
Combination of filling with tart
- Pour the lemon mixture into the tart crusts.
- Bake both tarts in the oven pre-heated to 180 °C for 12 minutes.
- Cool the tarts in the fridge for another 4 hours.
Decoration
- Decorate your lemon tart with icing powder, strawberries and blueberries and they are ready to be served!