Lemon Tart Classic French (Printable version)
Buttery crisp pastry filled with smooth, tangy lemon custard balances sweet and tart elegantly.
# List of ingredients:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice-cold water
→ Lemon Filling
07 - 1 cup granulated sugar
08 - 3 large eggs
09 - 2 large egg yolks
10 - Zest of 2 lemons
11 - 2/3 cup freshly squeezed lemon juice
12 - 1/2 cup unsalted butter, softened and cut into pieces
13 - Pinch of salt
# Directions:
01 - In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons of cold water; pulse until dough comes together, adding more water if necessary.
02 - Transfer dough onto a lightly floured surface. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Roll out dough to fit a 9-inch tart pan. Press dough into the pan and trim the edges. Prick the base with a fork.
04 - Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for 10 more minutes until lightly golden. Allow to cool slightly.
05 - In a bowl, whisk together sugar, eggs, egg yolks, lemon zest, and lemon juice until fully combined and smooth.
06 - Pour mixture into a saucepan and cook over medium-low heat, stirring constantly, until thickened and able to coat the back of a spoon, about 8 to 10 minutes.
07 - Remove custard from heat. Whisk in softened butter pieces until the mixture is smooth and glossy.
08 - Pour the lemon filling into the cooled tart shell and smooth the surface with a spatula.
09 - Bake the filled tart for 10 to 12 minutes, until the custard is just set but still has a slight wobble in the center.
10 - Allow the tart to cool completely at room temperature, then refrigerate for at least 1 hour before serving.
# Expert Advice:
01 -
- It feels like sharing a secret with a friend when you nail that silky, tangy filling.
- The buttery crust with that gentle hint of lemon zest quickly became my go-to dessert to impress guests without stress.
02 -
- Don&t skip chilling the dough; it makes rolling easier and prevents shrinking during baking.
- Whisking the filling constantly while heating is what keeps the texture silky instead of scrambled.
03 -
- Use room temperature eggs for a smoother filling that mixes evenly.
- Fine zest your lemons right over the bowl to catch every fragrant oil.