Tarte au Citron

🧂 Ingredients

• 1 9-inch tart shell Pâte Sucrée(Pre-baked and chilled, or follow a separate recipe for making it from scratch.)
• 4 Lemons(Medium-sized, zest of all 4 and juice of 3 (about 120-150 ml))
• 4 Large Eggs(Room temperature)
• 200 g Granulated Sugar
• 200 ml Heavy Cream(35% fat content or higher)
• 100 g Unsalted Butter(Cold, cut into small cubes)

👨‍🍳 Instructions

1. 1

   Prepare the Pâte Sucrée shell: If not using a pre-baked shell, prepare your pâte sucrée dough, line a 9-inch tart pan with removable bottom, and blind bake it according to your recipe's instructions. Aim for a pale golden color. Let it cool completely on a wire rack.

   ⏱️ 25 minutes (for blind baking, if applicable)
2. 2

   Make the lemon curd: In a medium saucepan (off the heat), whisk together the eggs, granulated sugar, lemon zest, and lemon juice until well combined and the sugar is mostly dissolved. Stir in the heavy cream.

   ⏱️ 5 minutes
3. 3

   Cook the curd: Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or silicone spatula, ensuring you scrape the bottom and sides of the pan. Continue cooking until the mixture thickens enough to coat the back of a spoon (around 82-85°C / 180-185°F). Do not boil, as this can scramble the eggs.

   ⏱️ 10-15 minutes
4. 4

   Finish the curd: Remove the saucepan from the heat. Add the cold, cubed butter, one piece at a time, whisking until each piece is fully incorporated and the curd is smooth and glossy. This emulsifies the butter into the curd, giving it richness and shine.

   ⏱️ 5 minutes
5. 5

   Strain and fill: Pour the lemon curd through a fine-mesh sieve into a clean bowl or pitcher to remove any zest or cooked egg bits, ensuring a silky smooth texture. Pour the warm curd into the prepared, cooled pâte sucrée shell.

   ⏱️ 2 minutes
6. 6

   Chill to set: Carefully transfer the filled tart to the refrigerator. Chill for at least 4 hours, or preferably overnight, until the curd is completely set and firm to the touch.

   ⏱️ 4 hours (minimum)
7. 7

   Optional: Torch the top: If desired, you can top the tart with a layer of meringue (Italian or Swiss meringue works well) and use a kitchen torch to caramelize the peaks for a beautiful finish and added flavor. Alternatively, serve as is.

   ⏱️ Optional

💡 Pro Tips

• ✓The lemon curd should be thick enough to coat the back of a spoon and hold its shape slightly. If it's too thin, it may not set properly.
• ✓Filling the tart shell while the curd is still warm (but not hot) can help it adhere better and prevent cracking, but ensure the shell is fully cooled.
• ✓While delicious on the same day it's made, Tarte au Citron is best enjoyed within 1-2 days for optimal texture and flavor. The crust can become soggy if stored too long.
• ✓For best results, use fresh, high-quality lemons.

🔄 Variations

• Add a layer of torched Italian or Swiss meringue on top of the set lemon curd.
• Substitute half of the lemon juice with fresh lime juice for a lemon-lime twist.
• Incorporate a small amount of lavender or rosemary into the curd during cooking for an aromatic variation.

🥗 Nutrition

Per serving