Indulge your senses with the exquisite flavors of a classic French Lemon Tart, or Tarte au Citron, that will transport you straight to a charming Parisian café! This delightful dessert features a buttery Pate Sucree crust that cradles a luscious, tangy lemon filling, making it the perfect balance of sweet and tart. Whether you're hosting a dinner party or simply treating yourself, this show-stopping tart is sure to impress your guests and leave them craving more. Ready to elevate your baking skills and create a masterpiece that dazzles the palate? Dive into this recipe and discover the secrets to achieving a flawless French Lemon Tart!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1/4 cup heavy cream
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- Powdered sugar (for dusting)
Instructions
- Prepare the Pate Sucree Crust: In a food processor, pulse flour, powdered sugar, and salt until combined. Add chilled diced butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and heavy cream to the flour mixture. Pulse until the dough just begins to come together. Do not overmix.
- Transfer dough onto a lightly floured surface and gently knead into a smooth disk. Wrap in plastic wrap and refrigerate for 30 minutes to allow the dough to rest.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan with a removable bottom. Carefully transfer the dough, pressing it into the pan's edges and trimming excess.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes to set the crust.
- Remove weights and parchment, then bake for an additional 5-7 minutes until light golden. Allow to cool completely.
- Prepare the lemon filling: In a large bowl, whisk together eggs, granulated sugar, fresh lemon juice, and lemon zest until smooth and well combined.
- Reduce oven temperature to 325°F (165°C). Pour lemon filling into the pre-baked crust, ensuring an even distribution.
- Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center. The tart should not brown.
- Remove from oven and let cool completely at room temperature for about 1 hour. The filling will continue to set as it cools.
- Once cooled, carefully remove the tart from the pan. Dust with powdered sugar just before serving.
- Chill for at least 1 hour before serving to allow the filling to fully set. Slice and serve cold or at room temperature.
Tips
- Chill Your Ingredients: For a perfectly flaky Pate Sucree crust, ensure your butter is chilled. This helps create that desirable crumbly texture.
- Don’t Overmix the Dough: When combining the dough, pulse just until it comes together. Overmixing can lead to a tough crust.
- Blind Baking is Key: Use pie weights or dried beans to prevent the crust from puffing up while baking. This step ensures a beautifully even base for your tart.
- Check for Doneness: The lemon filling should be set but still slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools.
- Dust with Powdered Sugar Just Before Serving: This keeps the sugar from melting into the filling and maintains that beautiful presentation.
- Serve Chilled: For the best flavor and texture, chill the tart for at least an hour before serving. This allows the filling to set perfectly and enhances the refreshing lemon flavor.
- Experiment with Flavors: Feel free to add a hint of vanilla or a splash of limoncello to the lemon filling for an extra layer of flavor!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 130mg
