Description
This classic French Tarte Citron features a buttery, tender tart crust filled with a luscious, tangy lemon curd.
Ingredients
Scale
- 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