THE ULTIMATE LEMON TART-TARTE AU CITRON
 
Prep time
Cook time
Total time
 
You'll have enough pastry to make two 8 inch tarts.
Author:
Recipe type: Dessert, Tarts and Pies
Cuisine: French
Serves: 6 people
Ingredients
  • SWEET SHORTCRUST PASTRY - PÂTE SUCRÉE
  • 250 gr flour
  • 150 gr butter, at room temp
  • 75 gr powdered sugar
  • 2 large egg yolks
  • 1-2 tsp vanilla extract
  • a pinch of salt
  • .
  • FILLING
  • 3 large egs
  • 40 gr granulated sugar
  • 100 ml lemon juice
  • 120 ml heavy cream
  • 2 lemons, finely grated zest of
Instructions
  1. To prepare the pastry beat soft butter with powdered sugar in your stand mixer until pale and fluffy.
  2. Add in the egg yolks, vanilla extract and a pinch of salt and continue beating for a couple more minutes.
  3. Add the flour and mix on the lowest speed just until the flour disappears.
  4. Toss it all on a piece of plastic wrap and bring it together. As we'll only need half of the dough for this recipe,divide and form two disks with the help of the plastic as it will be too soft to handle. Remember NO KNEADING! Wrap tightly and refrigerate for 2 hours.
  5. Butter and flour the sides of an 8 inch tart tin and place a piece of parchment on the bottom.
  6. Roll the chilled dough between two pieces of parchment paper to a thickness of an ⅛ of an inch (3-4 mm) Gently place on the prepared tart tin and remove excess. Rest in the fridge for about 45 minutes or in the freezer for 20.
  7. Preheat oven to 170 C (340 F).
  8. Prick the base of the crust with a fork and line with parchment. Fill with baking beans and blind bake for 20 minutes. Remove the beans and the paper and bake for a further 10-13 minutes until golden and fully cooked.
  9. Let cool for 5 mins, brush the base and the sides of the crust with a little beaten egg white. Return to the oven for 1 minute (The egg white will act as a layer of protection and the crust won't get soggy).
  10. Reduce the oven temp to 140 C (285 F)
  11. For the filling lightly whisk together the eggs, sugar, lemon juice and zest.
  12. Whip the cream until fairly stiff and gradually whisk it into the egg mixture.
  13. Let the foam settle for a few minutes and pour the filling into the pastry case. Bake for 30-35 minutes, until the edges set and the middle is still a bit wobbly.
  14. Remove from the oven and let cool in the tin.
  15. Once at room temperature chill in the fridge for a couple of hours.
  16. Serve dusted with powdered sugar.
Notes
If the filling is overcooked or there is sudden changes in temperature some cracks might appear on the surface of the filling. Don't worry if that happens as it will still be delicious. You can hide the cracks with some fruits, whipped cream or top the tart with meringue.

Lemon Tart will keep in the fridge for three days if wrapped well.

The unbaked shortcrust pastry will keep in the fridge for three days and up to three months in the freezer. Make sure to wrap it tightly.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/05/ultimate-lemon-tart-tarte-au-citron/