Description
Classic French Tarte au Citron is a tangy and creamy lemon tart featuring a crisp, buttery pastry crust filled with a smooth, zesty lemon custard. Perfectly baked to achieve a slight wobble in the center and chilled overnight for a refreshing, elegant dessert that serves 12.
Ingredients
For the Pastry
- 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour
- 60 g (¼ cup + 3 tbsp) icing (powdered) sugar
- 125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed
- 2 large eggs, yolks only
- 2-4 tbsp very cold ice water
For the Lemon Filling
- 4 large eggs
- 100 g (¾ cup) icing (powdered) sugar
- 2-3 large lemons (zested and juiced)
- 120 ml (½ cup) double (heavy) cream
For the Decoration
- 4 slices of lemon (1 whole, 2 halved, 1 quartered)
- A few raspberries
- A few fresh mint leaves
Instructions
- Make the Pastry: In a food processor or large mixing bowl, combine the flour and icing sugar. Add the cold, cubed butter and blend or cut it in until the mixture resembles fine breadcrumbs without leftover large chunks.
- Bind the Dough: Add the egg yolks and blend until just combined. Gradually add ice-cold water, one tablespoon at a time, until the dough forms clumps and holds together.
- Chill the Dough: Turn the dough onto a clean surface and gently bring together into a ball without over-kneading. Divide into two discs, wrap in cling film, and refrigerate for at least 30 minutes or freeze for later use.
- Prepare the Tart Shell: Roll out the chilled dough into a circle about 2 inches larger than an 8-inch tart tin. Carefully transfer it to the tin, easing it into the edges without stretching. Fold overhang over the tin edge and cut off excess pastry with the rolling pin. Prick the base and chill the lined tart shell for 30 minutes.
- Make the Lemon Filling: Zest the lemons into a jug and place a sieve over it. In a bowl, whisk the eggs with icing sugar, then add lemon juice and lightly whisk. Pour in the cream and whisk until smooth. Strain the mixture through the sieve into the jug to incorporate the zest evenly.
- Blind Bake the Pastry: Preheat the oven to 160°C (320°F). Line the chilled pastry with parchment paper and fill with baking beans. Bake for 10 minutes, remove the beans and parchment, then bake for a further 20 minutes until golden and crisp.
- Brush with Egg White: Lightly brush the baked pastry with egg white and bake for an additional minute to seal the crust.
- Fill and Bake the Tart: Slowly pour the lemon filling into the pastry shell close to the edges. Bake for 25-28 minutes until the filling has a slight wobble in the center. Allow the tart to cool in the tin, then chill it overnight to set fully.
- Decorate the Tart: Dry the lemon slices. Arrange the whole slice in the center of the tart, then place the halved slices symmetrically on either side followed by the quartered slices. Fill gaps with raspberries and garnish with mint leaves. Serve and enjoy!
Notes
- Use very cold butter and ice water to keep the pastry flaky and tender.
- Do not overwork the dough to avoid toughness.
- Chilling the pastry before and after lining the tart tin helps prevent shrinkage.
- Blind baking ensures a crisp base and prevents sogginess from the filling.
- Allow the tart to chill overnight for the best texture and flavor melding.
- Adjust lemon quantity based on tartness preference and lemon size.
- Ensure zest doesn’t include bitter white pith.
- Prep Time: 50 minutes
- Cook Time: 56 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
