Why Lemon Tart is a Perfect Finish to any Meal
Dessert · Pies & Tarts · Provencal Recipes · Tasha Powell · TasteThe funny thing about lemon flavoured desserts is that often non-sweet lovers like the tart-sweet combination. If you are making this Lemon Tart – Tarte aux Citron from scratch (which I recommend) it includes several steps. However, if having enough time is a challenge there are a few ways to cut corners, reduce the timeframe and still have a delicious result (see notes section).
Enjoy this tangy, sweet finish to a spring meal.
Lemon Tart - Tarte aux Citron
To make this dessert requires a bit of time and some patience as there are several steps. You can skip a few by buying the ingredients, but the result will not be quite as good.
Ingredients
For the Lemon Curd:
- 3 eggs
- 3 egg yolks
- 7 oz granulated sugar
- 2 lemons grated
- 5 oz lemon juice
- 2 oz salted butter
- edible flowers to decorate, optional
For the Crust:
- 4 oz granulated sugar
- 2 oz unsalted butter
- 1 egg
- .3 lbs pastry flour sifted
For Italian Meringue (Optional)
- 4 oz egg whites room temperature
- 8 oz granulated sugar
- 1 oz Corn Syrup
- Water as needed
Instructions
To Make the Lemon Curd:
- Make a lemon curd using all the ingredients except the butter and cook in a bain marie. Stir with a whisk constantly until thick (approx. 20 minutes).
- Add the butter at the end for a sheen. Immediately cool and chill in the fridge.
To Make the Crust:
- Cream the butter and sugar with paddle attachment with your stand-up mixer, add eggs and flour and mix.
- Store dough in the fridge for 30 minutes.
- Roll out to round shape pastry to round shape and place in pastry tin, then blind bake (with beans) the crust at 425°F (220°C) 10-12 minutes.
- Bake crust an additional 2 more minutes without beans.
- Completely cool the crust, then add the lemon curd and bake for 15 more minutes at 350°F (175°C).
To Make Italian Meringue:
- Note: For the Italian meringue you need a Candy thermometer and kitchen torch to finish.
- Whip the egg white using a mixer with whisk attachment for 2 minutes and set aside.
- Heat sugar, water and corn syrup in a bain marie until you achieve soft ball stage, a temperature of 240 degrees F. Use a candy thermometer to measure the temperature of the sugar mixture.
- Whisk the egg whites again and add the sugar mixture quickly.
- This way of making meringue adds stability to the meringue – it is an advanced way of making meringue.
- Once the tart cools, decorate it by piping meringue in shapes on the tart and use a kitchen torch to brown the edges of the meringue.
- Decorate with edible flowers (optional).
Notes
If you don't have time to make lemon curd, you can buy it. However, nothing beats homemade.This sweet pastry dough is Pâte sucrée in France, where you can buy it pre-made in the grocery store. In North America, look for a good-quality prepared party shell.What is the difference between Italian and French meringue? Time permitting: Pipe Italian meringue (which is a stable meringue) and torch the edges for a magnificent look, a traditional finishing touch for the tarte aux citron at French Patisseries.
Tried this recipe?Let us know how it was!
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More Lemon Desserts
Sweet, Tangy Dessert Lemon-Lavender Hearts with Lemon Curd
Lemony Sweet Verbena Ice Cream to Beat the Summer Heat
A Citrus Almond Cake Everyone will Love
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