French Lemon Curd Tart
Coooking Temperature: 375°F / 190°C / Gas Mark 5
Calories: 21
Adjust Servings Here: 9 Servings
Description
A French lemon curd tart is also known as 'Tarte Au Citron' is the ultimate lemon dessert. A rich and tangy homemade lemon curd made with fresh lemon juice and egg yolks in a buttery homemade shortcrust pastry.
Ingredients
Shortcrust pastry (Pate Sucree)
- 2 cups (250 g) All-purpose flour
- ⅔ cup (150 g) Unsalted butter room temerature
- ¼ tsp Salt
- ¼ cup (30 g) Powdered sugar
- 1 large Egg yolk
- ½ tsp Vanilla Extract
- 4 tbsp (60 ml) Chilled water as needed
Instructions
Shortcrust pastry
- Dough: In a mixing bowl, beat the butter and powdered sugar until light and fluffy. Mix in the egg and vanilla extract until well combined. Gradually add the flour, mixing just until the dough comes together. Avoid overworking the dough. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.2 cups All-purpose flour, ⅔ cup Unsalted butter, ¼ tsp Salt, ¼ cup Powdered sugar, 1 large Egg yolk, ½ tsp Vanilla Extract, 4 tbsp Chilled water
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Crust: Roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment and bake for another 15 minutes or until lightly golden.
Lemon curd
- Cook: In a saucepan, whisk together whole eggs, egg yolks, cornstarch, and granulated sugar. Add lemon zest and gradually whisk in lemon juice. Cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon (about 10 minutes). Add the butter and combine well.2 large Eggs, 2 large Egg yolks, 2 tbsp Cornstarch, ½ tsp Salt, ¾ cup Sugar, 1 tbsp Lemon zest, ½ cup Lemon Juice, ½ cup Butter
- Strain: Remove from heat and strain through a fine sieve to remove any lumps or zest bits. Let the curd cool slightly before pouring it into the pre-baked tart shell.
Assemble
- Fill the Tart Shell: Carefully pour the prepared lemon curd into the pre-cooked tart shell. Spread the curd evenly with a spatula or the back of a spoon to ensure the surface is smooth.
- Chill: Place the filled tart in the refrigerator and chill it until the lemon curd is firm, about 2-3 hours. This will set the filling and make the tart easier to slice.
- Garnish: Before serving, lightly dust the top of the tart with powdered sugar. Arrange fresh lemon slices on top for a decorative and zesty finish.
- Serve: Cut the tart into slices and serve chilled. This tart is perfect for a dessert that's both refreshing and impressively easy to prepare.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen