Traditional French lemon tart
A classic French dessert featuring a crisp pastry shell filled with silky smooth, tangy lemon curd.
Instructions
- 1
- 2
Prepare the Pastry Crust
- In a food processor, combine flour, powdered sugar, and salt.
- Add the diced butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until the dough starts to come together.
- Gently press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the dough and press into a 9-inch tart pan. Trim any excess dough from the edges.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Blind bake for 20-25 minutes until lightly golden.
- Remove pie weights and parchment paper and let the crust cool.
- Prepare the Pastry Crust
- In a food processor, combine flour, powdered sugar, and salt.
- Add the diced butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until the dough starts to come together.
- Gently press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the dough and press into a 9-inch tart pan. Trim any excess dough from the edges.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Blind bake for 20-25 minutes until lightly golden.
- Remove pie weights and parchment paper and let the crust cool.
- Make the Lemon Filling
- In a bowl, whisk together the granulated sugar, eggs, egg yolks, lemon juice, and lemon zest until well combined.
- Mix in the melted butter.
- Pour the filling into the cooled tart shell.
- Lower the oven temperature to 325°F (165°C) and bake for 20-25 minutes, or until the filling is set but still slightly wobbly in the center.
- Let the tart cool completely, then chill in the refrigerator for at least 1 hour before serving.
- Voilà!
- Indulge in your creation and savor the moment. Bon appétit!
Recipe notes
- For the best flavor, use freshly squeezed lemon juice and fresh lemon zest.
- Tart Shell: To avoid a soggy tart shell, blind bake it until golden before adding the lemon filling.
- If the crust edges begin to brown too quickly while baking the tart, protect them with strips of aluminum foil.
- Serving Tip: Serve chilled, and for an extra touch of sweetness, dust lightly with powdered sugar before serving.
- Topping Variations: Consider adding a layer of meringue on top and lightly torching it for a Lemon Meringue Tart.
- Storage: Keep the tart in the refrigerator and consume within 3 days for the best texture and flavor.
Ingredients
Serves 8 people
Measurement system
For the Pastry Crust:
- 1¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and diced
- 1 large egg yolk
For the Lemon Filling:
- 1 cup granulated sugar
- 2 large eggs
- ⅔ cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest
- ½ cup (1 stick) unsalted butter, melted