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Lemon Tart (Tarte Citron) Recipe

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4 from 14 reviews

This classic French Tarte Citron features a buttery, tender tart crust filled with a luscious, tangy lemon curd. The lemon filling is gently cooked over a bain-marie for a smooth texture and finished with a caramelized top or optional Italian meringue, making it a perfect balance of tart and sweet for a sophisticated dessert.

Ingredients

Tart Crust

  • 113 g unsalted butter, room temperature
  • 60 g powdered sugar
  • 30 g egg (about 1 small egg)
  • 165 g all-purpose flour
  • 1 tsp vanilla extract

Lemon Curd Filling

  • 120 ml fresh lemon juice, strained
  • 150 g granulated sugar
  • 3 large egg yolks
  • 2 large whole eggs
  • 42 g unsalted butter

Topping

  • Powdered sugar for dusting
  • Italian Meringue (optional)

Equipment

  • 1 9-inch tart pan with removable bottom
  • Foil
  • Rice, dried beans, or pie weights for baking

Instructions

  1. Prepare Tart Crust: In a stand mixer fitted with a paddle attachment, cream the room-temperature unsalted butter and powdered sugar together until smooth. Add the egg and vanilla extract, mixing until combined.
  2. Form Dough: Gradually add the all-purpose flour to the butter mixture and mix just until the dough comes together. Avoid overmixing to keep the crust tender.
  3. Chill Dough: Transfer the dough onto plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for 2 hours to relax and chill.
  4. Roll and Fit Dough: Preheat oven to 350°F (175°C). On a lightly floured surface or pastry cloth, roll the chilled dough into a 12-13 inch diameter circle about 1/8 inch thick. Carefully place the dough into the tart pan, pressing gently to fit into corners and ridges without stretching.
  5. Dock Dough: Use a fork to poke holes all over the crust to prevent bubbling during baking.
  6. Blind Bake: Cover the crust with a foil sheet larger than the pan and fill with rice, dried beans, or pie weights to weigh down the crust and prevent shrinking. Bake for 25-35 minutes or until lightly golden. Remove foil and weights and let the crust cool completely in the pan.
  7. Prepare Lemon Curd Filling: Fill a medium pot with 1-2 inches of water and bring to a simmer. Place a heat-safe metal or glass bowl over the pot, ensuring it does not touch the water.
  8. Cook Lemon Mixture: In the bowl, whisk together sugar and eggs. Continuously whisk the mixture over simmering water until it thickens, about 15-20 minutes, being careful not to overheat to avoid curdling.
  9. Add Lemon Juice: Stir in half the lemon juice and whisk until thickened again. Repeat with the remaining lemon juice. The mixture will thin out but will thicken once more with whisking.
  10. Finish Lemon Curd: Remove from heat, whisk in the unsalted butter until smooth and glossy.
  11. Fill Tart Shell: Pour the cooled lemon curd into the cooled tart crust, gently tapping the pan to remove air bubbles and smooth the surface.
  12. Caramelize and Garnish: After the tart is set and cooled, caramelize the top using a kitchen torch or broiler. Dust with powdered sugar or optionally top with Italian meringue for added flavor and texture.

Notes

  • Use fresh, high-quality lemons for the best flavor in the lemon curd.
  • Chilling the dough is crucial to prevent shrinkage during baking.
  • Blind baking with pie weights ensures the crust stays flat and crisp.
  • Patience is key when cooking the lemon filling gently over simmering water to avoid burning or scrambling the eggs.
  • If you like, Italian meringue can be added on top for a more indulgent finish.
  • Let the tart fully cool before serving for best texture.

Find it online: https://bitezly.com/lemon-tart-tarte-citron-recipe/