How to Make a Traditional French Tarte Au Citron (Lemon Tart)

How to Make a Traditional French Tarte Au Citron (Lemon Tart)

Tarte au Citron, a classic French dessert, is a harmonious combination of tangy lemon curd and a buttery, flaky pastry crust. Its simple yet rich flavors make it a favorite among those with a taste for citrus desserts. Whether you’re looking to impress guests at a dinner party or indulge in a homemade treat, learning how to make a traditional Tarte au Citron will bring a touch of France into your kitchen. Here’s a step-by-step guide on how to make this exquisite dessert from scratch.

Ingredients

For the Tart Shell:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water (or more if needed)

For the Lemon Curd:

• 3/4 cup freshly squeezed lemon juice (about 4-5 lemons)
• Zest of 2 lemons
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, cut into small cubes
• Pinch of salt

Equipment

• 9-inch tart pan with a removable bottom
• Rolling pin
• Whisk
• Fine-mesh sieve (for straining the curd)
• Mixing bowls
• Saucepan

Step-by-Step Guide

1. Make the Tart Shell

Start by preparing the tart shell, as it requires chilling time before baking.

• Mix the dry ingredients: In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
• Add the butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter still visible. This ensures the pastry will be flaky.
• Add the egg yolk: Add the egg yolk and pulse again to combine.
• Add ice water: Gradually add the ice water, a tablespoon at a time, while pulsing. The dough should just begin to come together. If it’s too dry, add a bit more water.
• Form the dough: Turn the dough out onto a floured surface and knead it briefly to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough

After chilling, remove the dough from the fridge and let it sit for a few minutes to soften slightly.

• On a floured surface, roll out the dough to about 1/8 inch thickness.
• Carefully transfer the rolled dough into the tart pan, pressing it into the bottom and sides. Trim off any excess dough hanging over the edges.
• Dock the dough (prick it with a fork) to prevent it from puffing up during baking.
• Chill the tart shell in the fridge for at least 30 minutes before baking.

3. Blind Bake the Tart Shell

Preheat your oven to 375°F (190°C).

• Line the dough with parchment paper: Place a sheet of parchment paper or aluminum foil on top of the chilled tart shell and fill it with pie weights or dried beans to keep the dough from puffing up during baking.
• Bake: Place the tart shell in the oven and bake for 15 minutes. After 15 minutes, remove the parchment paper and weights, then bake for an additional 5-10 minutes until the crust is golden brown. Remove from the oven and let it cool completely.

4. Make the Lemon Curd

While the tart shell cools, prepare the lemon curd filling.

• Combine lemon juice, zest, and sugar: In a medium saucepan, whisk together the lemon juice, zest, and sugar over medium heat. Stir until the sugar dissolves.
• Whisk the eggs: In a separate bowl, whisk the eggs and a pinch of salt until smooth.
• Temper the eggs: Gradually pour about 1/4 cup of the hot lemon mixture into the beaten eggs, whisking constantly to avoid scrambling the eggs. Slowly add the rest of the lemon mixture while whisking.
• Cook the curd: Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the curd thickens and reaches a temperature of about 170°F (77°C). This will take around 5-7 minutes. Be careful not to let it boil.
• Strain the curd: Remove the pan from the heat and add the butter, whisking until smooth. Strain the curd through a fine-mesh sieve to remove any curdled bits or zest, ensuring a silky texture.
• Cool the curd: Let the lemon curd cool for about 10 minutes at room temperature, then transfer it to the refrigerator to cool completely.

5. Assemble the Tarte Au Citron

Once the tart shell and lemon curd have cooled, it’s time to assemble the tart.

• Fill the tart shell: Pour the cooled lemon curd into the baked and cooled tart shell. Smooth the top with a spatula to create an even layer.
• Chill: Refrigerate the tart for at least 2 hours to allow the lemon curd to set properly.

6. Garnish and Serve

After the tart has chilled, it’s time to add the finishing touches.

• Optional garnish: Before serving, you can top the tart with whipped cream, fresh berries, or a light dusting of powdered sugar. For a more decorative touch, consider adding lemon zest curls or edible flowers for a pop of color.
• Slice and serve: Use a sharp knife to slice the tart into even wedges. Serve chilled, and enjoy the bright, zesty lemon flavor paired with the rich, buttery crust.

Tips for the Perfect Tarte Au Citron

1. Use fresh lemons: The quality of the lemons makes a huge difference. Fresh, ripe lemons provide the best flavor for both the zest and juice.
2. Don’t overcook the curd: Overcooking the lemon curd can cause it to become grainy or curdled. Stir constantly and monitor the temperature to ensure it thickens properly without boiling.
3. Let the tart cool properly: Make sure the tart cools completely in the fridge to allow the curd to set. This will give it the right texture when slicing.

Conclusion

Making a traditional Tarte au Citron at home might seem intimidating, but with a little patience and the right techniques, you can create a delicious, show-stopping dessert that will remind you of a charming Parisian café. The crisp, buttery tart shell and the smooth, tangy lemon curd complement each other beautifully, making this French classic a timeless favorite. Enjoy!