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Tarte au Citron
A classic French lemon tart featuring a crisp, sweet pastry shell filled with a vibrant, tangy lemon curd. Often finished with a torched meringue for a delightful contrast in texture and flavor. A true patisserie staple.
đ§ Ingredienser
- 1 9-inch tart shell Pùte 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)
đšâđł Instruktioner
- 1
Prepare the Pùte Sucrée shell: If not using a pre-baked shell, prepare your pùte 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.
â±ïž 25 minutes (for blind baking, if applicable) - 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.
â±ïž 5 minutes - 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.
â±ïž 10-15 minutes - 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.
â±ïž 5 minutes - 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 pùte sucrée shell.
â±ïž 2 minutes - 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.
â±ïž 4 hours (minimum) - 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.
â±ïž Optional
đĄ Proffstips
- âThe 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.
- âFilling 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.
- âWhile 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.
- âFor best results, use fresh, high-quality lemons.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.