French · Dessert
Tarte au Citron
A classic French tarte au citron built from a short, buttery pâte sucrée shell filled with a silky baked lemon curd, struck through with fresh zest and set just enough to hold a clean slice. Tart, bright and gently rich, it is finished chilled so the filling sets to a smooth, custardy sheen.
$1
30 minsPrep
27 minsCook
162 minsTotal
MediumLevel
Nutrition per serving
322Calories
6.1gProtein
17.7gFat
34.9gCarbs
16.8gSugar
0.7gFiber
303mgSodium
196mgChol
9.9gSat Fat
81mgPotassium
33mgCalcium
1.6mgIron
0.4mcgVitamin B12
6.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Citron Pressé
local
Sauternes
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Pulse flour, cold cubed butter and a pinch of salt together by hand until the mixture resembles coarse breadcrumbs.
2
Mix in 8g egg yolk and the iced water just until the dough comes together; shape into a disc, wrap and chill for 30 minutes.
3
Roll the chilled dough thin and line two 8cm/3 inch tart tins, pressing into the edges; prick the bases with a fork and chill a further 15 minutes.
4
Blind bake the tart shells at 180°C (350°F) for 12-14 minutes until pale golden, then cool slightly on a wire rack.
5
Whisk the whole egg, 10g egg yolk and remaining sugar together, then whisk in the lemon juice, lemon zest and heavy cream until smooth.
6
Strain the lemon filling through a sieve into the warm tart shells to remove any zest fibres and ensure a silky set.
7
Bake at 150°C (300°F) for 12-15 minutes until the filling is just set with a gentle wobble in the centre.
8
Cool completely to room temperature, then chill for at least 1 hour before slicing to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 24g24g Butter, cold, cubed
- 32g32g Sugar White
- 8g8g Egg Yolk, for pastry dough
- 6g6g Water, iced
- 1g1g Salt
- 33g33g Egg, beaten, for curd filling
- 10g10g Egg Yolk, for curd filling
- 28g28g Lemon Juice, freshly squeezed
- 3g3g Lemon, zested
- 16g16g Heavy Cream
