Lemon Tart Tarte Citron has been a cherished dessert in my family for years. I remember watching my grandmother whip up this zesty delight every summer, filling the kitchen with the fresh scent of lemons. The moment it cooled and was dusted with powdered sugar, everyone would gather around the table, eager for a slice. This French classic is a beautiful balance of tart and sweet, making it an irresistible treat for any occasion. Let’s get cooking!
Why You’ll Love This Lemon Tart Tarte Citron
- Simple yet elegant dessert perfect for any gathering.
- Deliciously tangy lemon filling that brightens your day.
- Perfect balance of sweetness and acidity in every bite.
- Classic lemon tart recipe that impresses guests.
- Can be made ahead of time for stress-free entertaining.
- Easy lemon tart for beginners with step-by-step guidance.
Ingredients for Lemon Tart Tarte Citron
Here’s everything you need for this delightful lemon tart:
- 113 g unsalted butter, room temperature – for a rich, buttery crust
- 60 g powdered sugar – adds sweetness and helps the crust stay tender
- 30 g egg (about 1 small egg) – binds the dough together
- 165 g all-purpose flour – the base of the crust
- 1 tsp vanilla extract – enhances the overall flavor
- 120 ml fresh lemon juice, strained – gives the tart its tangy flavor
- 150 g granulated sugar – balances the tartness of the lemons
- 3 large egg yolks – enriches the lemon filling
- 2 large whole eggs – helps set the filling
- 42 g unsalted butter – for a glossy finish to the filling
- Powdered sugar for dusting – for a beautiful presentation
- Italian Meringue (optional) – adds a light, fluffy topping
- 1 9-inch tart pan with removable bottom – makes serving easy
- Foil – for baking the crust
- Rice, dried beans, or pie weights for baking – prevents shrinking during baking
How to Make Lemon Tart Tarte Citron
- Step 1: 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.
- Step 2: 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.
- Step 3: Transfer the dough onto plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for 2 hours to relax and chill.
- Step 4: Preheat oven to 350°F (175°C). On a lightly floured surface, 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.
- Step 5: Use a fork to poke holes all over the crust to prevent bubbling during baking.
- Step 6: 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.
- Step 7: Fill a medium pot with 1-2 inches of water and bring to a simmer. Place a heat-safe bowl over the pot. In the bowl, whisk together granulated sugar and eggs. Continuously whisk until thickened, about 15-20 minutes.
- Step 8: Stir in half the lemon juice and whisk until thickened again. Repeat with remaining lemon juice. Remove from heat and whisk in unsalted butter until smooth.
- Step 9: Pour the cooled lemon curd into the cooled tart crust, gently tapping the pan to remove air bubbles.
- Step 10: After the tart is set and cooled, caramelize the top using a kitchen torch or broiler. Dust with powdered sugar or top with Italian meringue.
Pro Tips for the Best Lemon Tart Tarte Citron
These tricks guarantee success every time:
- Use fresh lemons for the best flavor.
- Make sure all ingredients are at room temperature.
- Don’t overbake the crust; it should be lightly golden, not dark.
What’s the secret to perfect Lemon Tart Tarte Citron?
The key is a gentle heat when making the lemon filling. This prevents curdling and ensures a smooth texture. Whisk continuously to achieve that perfect creamy consistency.
Can I make Lemon Tart Tarte Citron ahead of time?
Absolutely! You can prepare the tart a day in advance. Just store it in the fridge, covered, and add any toppings right before serving.
How do I avoid common mistakes with Lemon Tart Tarte Citron?
Two common pitfalls are overmixing the dough and overcooking the filling. Be gentle when mixing, and keep an eye on the filling as it cooks.
Best Ways to Serve Lemon Tart Tarte Citron
Serve your Lemon Tart Tarte Citron with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. Fresh berries also make a beautiful and tasty addition. This lemon pastry dessert pairs wonderfully with a cup of tea or coffee!
Nutrition Facts for Lemon Tart Tarte Citron
Per serving (1 slice):
- Calories: 250
- Fat: 12 g
- Saturated Fat: 7 g
- Protein: 3 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Sugar: 20 g
- Sodium: 150 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Lemon Tart Tarte Citron
Allow the tart to cool completely before storing. Cover it tightly with plastic wrap or foil and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. To serve, let it thaw in the fridge overnight and enjoy cold or at room temperature.
Frequently Asked Questions About Lemon Tart Tarte Citron
What is a lemon tart?
A lemon tart is a dessert made with a pastry crust filled with a tangy lemon curd. It’s a delightful balance of sweet and tart flavors.
Why is lemon tart so popular?
Lemon tart is loved for its bright flavor and refreshing qualities. It’s perfect for warm weather and can please a crowd.
Can I make a gluten-free lemon tart?
Yes! Substitute the all-purpose flour with a gluten-free blend to create a delicious gluten-free lemon tart.
Variations of Lemon Tart Tarte Citron You Can Try
Experiment with different flavors by adding herbs like thyme or basil to the filling. You can also try a tarte citron with meringue topping for a classic twist or a vegan lemon tart using coconut cream and aquafaba as egg substitutes.
Print
Lemon Tart Tarte Citron: 7 Steps to a Divine Dessert
- Total Time: 3 hours 55 minutes
- Yield: 1 tart 1x
- Diet: Vegetarian
Description
This classic French Tarte Citron features a buttery, tender tart crust filled with a luscious, tangy lemon curd.
Ingredients
- 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
- 120 ml fresh lemon juice, strained
- 150 g granulated sugar
- 3 large egg yolks
- 2 large whole eggs
- 42 g unsalted butter
- Powdered sugar for dusting
- Italian Meringue (optional)
- 1 9-inch tart pan with removable bottom
- Foil
- Rice, dried beans, or pie weights for baking
Instructions
- 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.
- 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.
- Transfer the dough onto plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for 2 hours to relax and chill.
- 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.
- Use a fork to poke holes all over the crust to prevent bubbling during baking.
- 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.
- 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.
- 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.
- 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.
- Remove from heat, whisk in the unsalted butter until smooth and glossy.
- Pour the cooled lemon curd into the cooled tart crust, gently tapping the pan to remove air bubbles and smooth the surface.
- 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
- Ensure all ingredients are at room temperature for the best results.
- Use fresh lemons for the best flavor.
- Prep Time: 2 hours
- Cook Time: 1 hour 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg
