Lemon Tart
Discover how to prepare a vibrant and refreshing Lemon Tart, perfect for those who enjoy a balance of sweet and tangy flavors. Below, you'll find detailed instructions and helpful tips to guide you through each step of the process.
Ingredients
- For the Crust:
- 1 ¼ cups all-purpose flour 150g
- ¼ tsp salt
- ½ cup cold butter cut into small cubes (113g)
- ¼ cup granulated sugar 50g
- 2 tbsp heavy cream 10ml
- 1 egg yolk
- For the Curd:
- ½ cup fresh lemon juice 120ml
- 2 tbsp lemon zest from 2 lemons
- 1 cup granulated sugar 200g
- ½ cup butter 113g
- 4 eggs
- 2 egg yolks
Instructions
- For the Tart Crust:
- In a small bowl, whisk together the egg yolk and cream, then set the mixture aside.
- In a large mixing bowl, combine the flour, salt, and sugar. Whisk these dry ingredients together, then incorporate the cold butter by using a pastry cutter or your hands, working it into the flour until the mixture resembles coarse crumbs with small, pea-sized bits of butter.
- Add the egg and cream mixture to the dough, then use a fork or knife to combine. Once incorporated, transfer the dough to a piece of plastic wrap, press it into a disk, and wrap it tightly. Chill the dough for approximately one hour.
- Once chilled, roll the dough into a circle. Carefully transfer it to a 9 or 10-inch tart pan, preferably one with a removable base. Press the dough into the pan, dock the bottom, and trim any excess along the edges. Place the pan in the freezer for 30 minutes.
- Preheat the oven to 375°F (190°C) and bake the tart shell for about 20 minutes, or until it reaches a light golden color. Reduce the oven temperature to 350°F (175°C) and proceed to make the curd while the shell bakes.
- For the Lemon Curd:
- In a medium bowl, whisk together the eggs and egg yolks until smooth, then set them aside.
- Zest two lemons and squeeze out ½ cup of juice. In a medium saucepan, combine the zest, juice, butter, and sugar. Place the saucepan over medium heat, stirring frequently, until the butter melts and the mixture begins to bubble. Once bubbling, remove from heat and slowly drizzle the hot mixture into the eggs while whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over low heat, whisking continuously until it thickens and reaches a temperature of approximately 170°F (77°C). The curd is ready when it coats the back of a wooden spoon, and a line drawn with your finger remains intact.
- Strain the curd through a fine-mesh sieve into a bowl and cover the surface with plastic wrap to prevent a skin from forming.
- Pour the curd into the baked tart shell, smoothing the surface evenly. Return the tart to the oven and bake for about 10 minutes, or until the curd edges are just set. Let the tart cool in the refrigerator for at least two hours before slicing and serving.
Notes
If desired, the pastry dough can be prepared ahead of time. Simply store it in an airtight container and refrigerate until ready to use.
To prevent the crust from puffing during baking, press it back into place using a measuring cup. If necessary, press the crust back up the sides of the pan.
For the best results, use organic, unwaxed lemons, as their zest will be used in the curd.
When incorporating the hot butter mixture into the egg mixture, ensure you drizzle it slowly while whisking vigorously to prevent curdling.
To test the curd’s thickness, check if it coats the back of a spoon and leaves a distinct line when a finger is drawn through it.
The curd will continue to thicken as it cools.
For optimal texture, place plastic wrap directly on top of the curd as it cools to avoid a skin forming.
Do not overbake the tart; it requires only about 10 minutes, just enough for the edges to set.
Allow the tart to cool for at least two hours before slicing to ensure proper set-up.
The tart can be stored in the refrigerator for up to 3-4 days, or it can be frozen for longer preservation.
To prevent the crust from puffing during baking, press it back into place using a measuring cup. If necessary, press the crust back up the sides of the pan.
For the best results, use organic, unwaxed lemons, as their zest will be used in the curd.
When incorporating the hot butter mixture into the egg mixture, ensure you drizzle it slowly while whisking vigorously to prevent curdling.
To test the curd’s thickness, check if it coats the back of a spoon and leaves a distinct line when a finger is drawn through it.
The curd will continue to thicken as it cools.
For optimal texture, place plastic wrap directly on top of the curd as it cools to avoid a skin forming.
Do not overbake the tart; it requires only about 10 minutes, just enough for the edges to set.
Allow the tart to cool for at least two hours before slicing to ensure proper set-up.
The tart can be stored in the refrigerator for up to 3-4 days, or it can be frozen for longer preservation.