French Lemon Tart, or Tarte au Citron, is a classic French dessert known for its delicate balance of sweet and tart flavors. This elegant dessert features a crisp, buttery pastry crust filled with a silky smooth lemon curd made from fresh lemon juice, eggs, and sugar. The result is a dessert that’s bright, refreshing, and bursting with citrusy flavor, while the crisp crust adds a delightful texture contrast. Whether enjoyed with a dusting of powdered sugar or a dollop of whipped cream, this French Lemon Tart is the perfect sophisticated ending to any meal.
Ingredients
For the crust (Pâte Brisée):
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tbsp sugar
- 1/4 tsp salt
- 2-3 tbsp ice water
For the lemon curd filling:
- 3/4 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 cup sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/2 cup unsalted butter, softened and cut into small pieces
- Pinch of salt
Instructions
- Make the crust: In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Pre-bake the crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom. Trim any excess dough. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes until the edges are lightly golden. Remove the parchment and weights, then bake for an additional 5-7 minutes. Set aside to cool.
- Make the lemon curd: In a medium saucepan, whisk together the lemon juice, sugar, eggs, lemon zest, and a pinch of salt. Place the saucepan over medium heat, stirring constantly. Once the mixture begins to thicken (around 5-7 minutes), remove it from the heat and whisk in the butter pieces until smooth and glossy.
- Assemble and bake: Pour the lemon curd into the cooled tart crust and spread it evenly. Bake the tart at 350°F (175°C) for about 10-12 minutes, just until the filling is set but still slightly wobbly in the center.
- Cool and serve: Allow the tart to cool completely, then chill it in the refrigerator for at least 1 hour before serving. Garnish with powdered sugar or whipped cream if desired.
This French Lemon Tart is a perfect balance of zesty lemon and buttery crust, making it a refined and refreshing dessert ideal for any occasion!
