Classic French Lemon Tart Recipe

Ultimate Classic Lemon Tart Recipe Pretty. Simple.

WEBFeb 14, 2022 · In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to …

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1. To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
2. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
3. Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

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Classic French Lemon Tart (Tarte au Citron) Simple …

WEBSep 14, 2023 · In a large saucepan, bring the sugar and lemon juice to a boil. Remove the saucepan from the heat and temper the eggs by slowly …

1. In a mixing bowl, add the sugar. Then slowly add 2 pieces of cold butter cubes at a time. Continue to add butter until the mixture is smooth - about 5 minutes. Add the egg and vanilla extract. Make sure you scrape the mixing bowl to combine all of the ingredients well.
2. In a separate bowl, whisk together the dry ingredients. Slowly add the dry ingredients into the mixing bowl until the dough comes together and is smooth. Do not overmix the dough!
3. Wrap the dough in plastic or put it in a container and let it chill in the refrigerator for one hour.
4. Lightly grease a 9-inch tart pan (preferably with a removable bottom). Remove the dough from the refrigerator and let it sit for 1-2 minutes to soften slightly. If the dough is too soft, it will be difficult to work with. You want the dough cold.

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