Tarte au citron, also known as Lemon Tart, is a classic French dessert that is made with a buttery shortcrust pastry shell filled with a tangy lemon curd. It is a refreshing and light dessert that is perfect for any occasion.
Ingredients:
For the shortcrust pastry:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold butter, cut into small pieces
- 1/4 cup granulated sugar
- 1 egg yolk
- 2-3 tablespoons ice water
For the lemon curd:
- 3/4 cup freshly squeezed lemon juice
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cut into small pieces
Instructions:
- Preheat the oven to 375°F (190°C).
- To make the shortcrust pastry, combine the flour, cold butter, and sugar in a large mixing bowl.
- Using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Add the egg yolk and ice water to the bowl and mix until the dough comes together.
- Knead the dough lightly on a floured surface and form it into a ball.
- Roll out the dough on a floured surface to fit a 9-inch (23cm) tart pan.
- Transfer the rolled-out dough to the tart pan, trim the edges, and prick the bottom with a fork.
- Line the tart shell with parchment paper and fill it with pie weights or dried beans.
- Bake the tart shell for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-15 minutes, until the pastry is lightly golden.
- To make the lemon curd, whisk together the lemon juice, sugar, eggs, and butter in a medium saucepan.
- Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon.
- Remove the lemon curd from the heat and pour it into the baked tart shell.
- Let the tart cool to room temperature, then chill it in the refrigerator for at least 1 hour before serving.
- Serve the Tarte au citron chilled, with a dollop of whipped cream or a sprinkle of powdered sugar on top.
Enjoy this delicious and tangy French dessert with friends and family!
