Classic Lemon Tart (Tarte au Citron)

About This Recipe

The Tarte au Citron is among the most perfect desserts in the world: a precisely balanced union of a short, crumbly, butter-rich pastry and a vivid, intensely flavoured lemon filling that is simultaneously sharp, sweet and impossibly smooth. It is a cornerstone of French patisserie, found in every boulangerie from Paris to Marseille, and the benchmark by which all other lemon desserts are measured. The filling — called a lemon curd or crème citron — is made by cooking lemon juice, zest, eggs and butter together until thick and glossy, then straining it into the blind-baked pastry case. The quality of the lemons is paramount: use unwaxed lemons and zest them generously — the zest contains the essential oils that carry most of the flavour, while the juice provides the tartness. Butter adds silkiness and richness. The ratio of lemon to sugar determines whether the tart is refreshingly tart or disappointingly sweet; this recipe errs toward tart, which is correct. Blind baking the pastry case — baking it lined with parchment and filled with baking beans before adding the filling — is essential to prevent a soggy bottom. The filled tart is then baked at a very low temperature (140°C / 285°F) just long enough to set the filling to a barely-trembling consistency — it will firm up further as it cools. The finished tart, dusted with icing sugar or glazed with a thin layer of caramelised sugar, is one of the great achievements of home baking.

Ingredients

Serves 8

• 200 gplain flour
• 100 gcold unsalted butter(cubed)
• 50 gicing sugar
• 1 largeegg yolk
• 2 tbspice-cold water
• 1 pinchfine salt
• 4 largeeggs
• 2 largeegg yolks
• 160 gcaster sugar
• 150 mlfresh lemon juice(from about 4 large unwaxed lemons)
• 2 tbsplemon zest(finely grated from unwaxed lemons)
• 150 gunsalted butter(cold, cubed)
• 2 tbspicing sugar(for dusting)

Instructions

1. 1

   Make the pastry

   Pulse flour, butter, icing sugar and salt in a food processor until the mixture resembles breadcrumbs. Add egg yolk and water; pulse until the dough just comes together. Shape into a disc, wrap in cling film and refrigerate for 30 minutes.

   Cold butter is critical for a short, crumbly pastry. Work quickly and don't overwork the dough — pastry should be handled minimally.

2. 2

   Line and blind bake

   Roll pastry on a lightly floured surface to 3mm thickness. Line a 23 cm tart tin with a removable base. Press into the edges and trim. Prick the base. Refrigerate 20 minutes. Preheat oven to 180°C (350°F). Line with parchment and baking beans. Blind bake 20 minutes. Remove beans and bake 10 minutes more until golden.

   Chilling the lined pastry before baking prevents shrinkage.

3. 3

   Make the lemon filling

   Whisk eggs, yolks and sugar together. Add lemon juice and zest. Cook over a double boiler (bowl over simmering water), stirring constantly with a spatula, for 8–10 minutes until thickened to a consistency that coats the spoon.

4. 4

   Add butter and strain

   Remove from heat. Add cold butter cubes one at a time, stirring until each melts. Strain through a fine sieve into a clean bowl to remove zest and any cooked egg pieces. The curd should be glossy and smooth.

5. 5

   Fill and bake

   Reduce oven to 140°C (285°F). Pour lemon filling into the blind-baked pastry case. Bake for 20–25 minutes until the filling is just set — it should still jiggle slightly in the centre. Cool completely in the tin.

   Under-baking is better than over-baking. The filling sets further as it cools. An over-baked filling will be grainy.

6. 6

   Serve

   Once completely cool, dust with icing sugar. Alternatively, spread a thin layer of caster sugar over the top and use a kitchen blowtorch to caramelise into a brûlée crust. Remove from the tin and serve at room temperature.

Variations

• •

  Lemon meringue tart: top the cooled tart with Italian meringue and briefly torch for a spectacular presentation.

• •

  Lime tart: substitute lemon juice and zest with an equal quantity of lime juice and zest.

• •

  Yuzu tart: substitute half the lemon juice with yuzu juice for a more complex, floral citrus flavour.

Storage

Refrigerate in the tin or covered for up to 3 days. Serve at room temperature. The pastry softens slightly after 24 hours — for the crispest base, make and serve the same day.

Frequently Asked Questions