How to Make a Classic French Tarte au Citron

Making a classic French Tarte au Citron (lemon tart) is a delightful experience. This dessert, known for its smooth lemon filling and crisp, buttery crust, is a staple of French pastry. Here’s how you can create this refreshing dessert at home:

Ingredients:

For the pastry crust (pâte sucrée):

• 1 ¼ cups (160g) all-purpose flour
• ¼ cup (30g) powdered sugar
• Pinch of salt
• ½ cup (115g) unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 2 tablespoons ice-cold water

For the lemon filling (lemon curd):

• 1 cup (200g) granulated sugar
• 3 large eggs
• 3 large egg yolks
• 1 cup (240ml) freshly squeezed lemon juice (about 4-5 lemons)
• Zest of 2 lemons
• ½ cup (115g) unsalted butter, cubed

For garnish (optional):

• Lemon zest or thin slices of lemon
• Fresh mint or edible flowers for decoration (optional)

Instructions:

Step 1: Make the Pastry Dough

1. Prepare the dry ingredients: In a food processor, combine the flour, powdered sugar, and a pinch of salt. Pulse briefly to mix.
2. Add butter: Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
3. Add the egg yolk: Add the egg yolk and pulse again until the dough starts to come together. If the mixture seems too dry, add the ice water, one tablespoon at a time, and pulse until it forms a dough.
4. Chill the dough: Turn the dough onto a lightly floured surface and knead it gently to bring it together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.

Step 2: Roll and Bake the Crust

1. Preheat the oven: Preheat the oven to 350°F (175°C).
2. Roll out the dough: Once chilled, remove the dough from the fridge and roll it out on a lightly floured surface until it’s about ¼-inch thick. Use it to line a 9-inch tart pan, pressing the dough into the corners and trimming any excess.
3. Chill again: Place the tart shell back in the fridge for 10 minutes to prevent shrinking during baking.
4. Blind bake: Line the tart shell with parchment paper and fill it with baking beans or rice. Bake for 10 minutes, then remove the parchment paper and beans and bake for another 5-7 minutes until the crust is golden and fully cooked. Let it cool completely.

Step 3: Prepare the Lemon Filling

1. Make the lemon curd: In a heatproof bowl, whisk together the sugar, eggs, egg yolks, lemon juice, and lemon zest. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens and reaches 170°F (77°C) or coats the back of a spoon. This can take about 10 minutes.
2. Add butter: Once the lemon mixture has thickened, remove it from the heat. Add the cubed butter and whisk until fully incorporated and smooth.

Step 4: Assemble the Tarte au Citron

1. Fill the tart shell: Once the crust has cooled, pour the lemon curd filling into the tart shell, smoothing the top with a spatula.
2. Chill the tart: Refrigerate the tart for at least 3 hours, or until the filling has set.

Step 5: Garnish and Serve

1. Garnish: Before serving, garnish the top of the tart with lemon zest, thin lemon slices, or a few sprigs of fresh mint or edible flowers for an extra touch of elegance.
2. Serve: Slice and enjoy your perfectly balanced, zesty, and creamy Tarte au Citron!

Tips for Success:

• Cold butter: Make sure the butter for the dough is very cold. This helps create a flaky, tender crust.
• Lemon juice: Freshly squeezed lemon juice is key to a bright, fresh flavor.
• Double boiler method: Be patient when making the curd. Stir constantly to prevent the eggs from curdling.
• Chilling the tart: Let the tart chill for a few hours to allow the filling to set and the flavors to meld together perfectly.

With its tangy lemon filling and buttery crust, this classic French Tarte au Citron is sure to impress at any gathering or make a delicious end to a lovely meal.