Why Lemon Tart is a Perfect Finish to any Meal
The 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
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
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).
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