![]() Remove the parchment paper and weights, then continue baking for another 12 minutes, until the dough is slightly golden and baked throughout. Blind-bake the pastry dough for 12 minutes. Once the oven is ready, place a sheet of parchment paper on the inside of the tart pan and pour dried beans or pie weights into the parchment paper. Place the tart pan in the freezer to chill for 30 minutes. Use a fork to prick the dough all over the bottom of the pan. ![]() Grab a rolling pin and slide it across the top of the tart pan to trim off excess dough from the top edges of the pan.Alternatively, you can roll the tart dough out a bit first using a rolling pin, then transfer the dough to your pan and use your fingers to finish molding the dough inside the tart pan. Transfer the dough to your greased tart pan and use your fingers to press the dough flat against the bottom and sides of the tart pan. Brush a 9" tart pan (with a removable bottom) with about a tablespoon of softened butter. Grab the pastry dough out of the food processor bowl and use your hands to quickly shape the dough into a compact ball.Pulse until you get a crumbled mixture similar to bread crumbs. Add the egg yolk and cold water, then pulse until the mixture resembles a dough and pulls away from the sides of the food processor bowl. To a food processor, add the flour, unsalted butter, and icing sugar.When I’m ready to serve, I’ll dust it with powdered sugar and serve it as is, or with a side of sweetened whipped cream for guests. I cool the lemon tart down to room temperature, then I like to set the lemon tart in the fridge too to chill since I like my tarte au citron cold. A meringue topping needs to be enjoyed soon after it’s made as it begins to break down the longer it sits. ![]() I typically dust my lemon tart with powdered sugar for simplicity and stability. honore piping to more elaborate, modern designs that I don’t know whether I’d be able to replicate. I’ve had mini lemon tarts with just a simple st. I particularly enjoy seeing the meringue toppings the chefs design on their lemon tarts. The creativity that the pastry chefs there execute with their tarts is absolutely stunning. In France, I’ve seen the most beautiful tarte au citron desserts you could ever see. This French lemon tart is then baked for about 20 minutes until the filling is mostly set with just a wobble in the center of the tart. The filling is then poured into a pre-baked tart shell ( pâte sucrée recipe), which has been prepared in a tart pan with a removable bottom. The filling continues to cook over low heat until it thickens into a pudding/custard-like consistency. This easy lemon tart recipe is one of the simplest I’ve tried and it yields a beautiful tart with a tangy filling that actually sets well enough to get clean slices.Īll the lemon filling ingredients are tossed into a saucepan at once, then warmed over low heat until a smooth batter is created. It’s very disappointing and can be a waste of perfectly good lemon curd. If you don’t make the lemon tart filling properly, your tarte au citron will fall apart when you try to slice it. I love that this filling has real lemon flavor and isn’t just pure sugar. ![]() This lemon filling is deliciously sweet and tangy. But when you do get it right, it’s heaven. Getting those neat slices from a tarte au citron can prove to be a tricky thing, which is mostly due to the lemon curd filling. I love the creamy, almost pudding-like consistency of the lemon filling, but that it’s also stable enough to be cut into neat slices. In a way, you could think of this as a lemon curd tart because that’s what this French lemon tart really is. Some are made with a custard-like batter that’s poured into a pre-baked tart shell and baked in the oven, while others are filled with lemon curd and either placed in the fridge to set or briefly baked. There are a few different ways to make a lemon tart. It’s a shame I didn’t enjoy delicious lemon desserts like this French lemon tart until my first trip to Paris.īecause une tarte au citron is a very, very beautiful thing. It’s ironic because I was born and raised in California, which is home to many, many lemon trees. Growing up, I never really had desserts like my lemon ricotta cake, lemon meringue pie, or even lemon curd. The French lemon tart is probably my favorite dessert to order in France. While most people probably think of crème brulée and macarons when they think of French desserts, I immediately imagine a beautiful French lemon tart, also known as a tarte au citron. ![]()
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