Description
A bright and zesty French lemon tarte with a buttery, crisp crust and silky smooth lemon curd filling. A perfect balance of sweet and tangy in every bite.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 3 large fresh lemons (zest and juice)
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, softened
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Line a tart pan with parchment paper and place it on a baking sheet.
- In a bowl, mix flour, powdered sugar, and a pinch of salt. Cut in cold butter until mixture resembles crumbs. Add egg yolk and cold water, mixing until dough forms.
- Roll out dough on a floured surface and press into the tart pan. Prick the bottom with a fork and freeze for 10 minutes.
- Blind bake the crust by lining it with parchment and filling with pie weights. Bake for 15 minutes, then remove weights and bake 10 minutes more until golden.
- In a saucepan, whisk lemon juice, zest, sugar, eggs, and salt over medium heat. Stir constantly until thickened, about 6 to 8 minutes. Remove from heat, whisk in butter until smooth.
- Strain the curd into the cooled crust. Smooth the top and bake at 300°F (150°C) for 10 minutes to help it set.
- Let the tarte cool to room temperature, then refrigerate at least 2 hours. Dust with powdered sugar and garnish before serving.
Notes
- Use only fresh lemons for the best flavor.
- Don’t skip straining the curd for a silky texture.
- Chilling before slicing ensures clean, neat servings.
- Serve with fresh berries or mint for extra flair.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg