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The classic French lemon tart represents the pinnacle of elegant pastry making. This timeless dessert transforms simple ingredients into an exquisite creation where bright citrus meets silky cream in a delicate shortcrust shell. Each bite delivers the perfect balance of tart and sweet flavors that has made this dessert a beloved French classic.
This refined recipe comes from years of professional pastry experience, incorporating traditional French techniques with precise measurements for consistent results. The combination of fresh lemons and rich butter creates an unforgettable dessert that never fails to impress.
Essential Ingredients
- For the Sweet Pastry:
- All-purpose flour (200g): Pastry-grade for best texture
- Unsalted butter (100g): Room temperature
- Powdered sugar (50g): For a delicate crumb
- Egg (1): Room temperature
- Fine salt (1 pinch): Enhances flavors
- For the Lemon Filling:
- Fresh lemons (4): Organic preferred
- Sugar (150g): Fine granulated
- Fresh eggs (3): Medium size
- Unsalted butter (100g): Cubed
- Cornstarch (10g): For stability
Step-by-Step Instructions
- 1. Sweet Pastry Base
- - Sift flour and powdered sugar
- Cream butter until smooth
- Beat in egg gently
- Mix just until combined
- Shape into disk and wrap
- Chill 2 hours minimum - 2. Tart Shell Preparation
- - Roll between parchment sheets
- Line tart pan carefully
- Trim edges with overhang
- Dock thoroughly
- Chill 30 minutes - 3. Blind Baking
- - Heat oven to 180°C
- Line with parchment
- Add baking weights
- Bake 15 minutes weighted
- Continue 5-7 minutes uncovered
- Cool completely - 4. Lemon Custard
- - Zest lemons finely
- Extract juice
- Whisk eggs with sugar until pale
- Add sifted cornstarch
- Mix in juice and zest
- Cook gently, stirring constantly
- Remove from heat, add butter
- Blend until smooth - 5. Final Assembly
- - Pour warm filling
- Smooth surface
- Cool at room temperature
- Refrigerate 4 hours minimum
This traditional recipe brings back memories of Sunday family gatherings, with subtle variations passed down through generations. The addition of Madagascar vanilla adds an elegant complexity to the classic filling.
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Creative Variations
Classic Meringue:
- Top with Italian meringue
- Pipe decorative peaks
- Torch until golden
Contemporary Style:
- Infuse with fresh basil
- Garnish with berries
- Sprinkle crushed pistachios
Tropical Twist:
- Add fresh grated ginger
- Include lemongrass
- Top with fresh mango
Frequently Asked Questions
- → Can you freeze the lemon tart?
- Freezing isn’t the best option since it can ruin the creamy texture. It’s better to keep it in the fridge for up to 3 days.
- → Why do you need to bake the crust on its own first?
- Prebaking ensures the crust is fully cooked and stays crisp when you add the lemon cream.
- → How do you know when the lemon filling is done?
- The filling is ready when it coats the back of a spoon, and you can run a line through it without it blending back.
- → Should you use organic lemons?
- That’s the best choice, especially since the recipe uses the zest. Organic lemons are free of skin treatments.
- → How do you stop the lemon cream from curdling?
- Heat it gently and stir continuously. Don’t let it boil, and mix in the butter off the heat.