Tart au Citron (Classic French Lemon Tart)

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I had other recipes to share this week, but the appetizer and dessert from this past Sunday are recipes that I will not be making anytime soon. So, a Sunday-dinner recipe-sharing week it is! 

This tart-oh, this tart. It is a sweet transition from Winter to Spring. Seasonal citrus and a vibrant color are welcome in my kitchen this time of year.  This French tart is simple and classic.  I use my go-to sweet tart dough and fill it with what is basically lemon curd on steroids. It is enjoyed at room temperature or chilled. Other than a light dusting of powdered sugar, which is optional, you don't need to embellish this tart with anything else. It is wonderful all by itself.  

When choosing lemons, whether they are organic or not, select lemons that have a smooth and thin skin vs. ones that have a bumpy and thick skin. The smoother the skin, the heavier the lemon will be, and it will have more juice. Therefore, you won't need to buy as many lemons, and that will be easier on the wallet! I use regular lemons, but you could use Meyer lemons if they are available. Meyer lemons are not as tart, so the filling will be a tad sweeter. And wouldn't you know that almost 13 years ago to the day, I posted my recipe for Meyer Lemon Curd!

The other main ingredient is eggs. You probably have noticed that I use extra large eggs in my sweet and savory recipes. I think you get a little more for your money. Unfortunately, there is a bird flu epidemic and extra large eggs are difficult to find, so you can substitute with large eggs. The filling uses 8 eggs total: 4 whole eggs and 4 egg yolks. So, what do you make with the leftover egg whites? You make Raspberry Chocolate French Macarons, of course! 

Equipment needed:

1 9 x 1 /18-inch tart pan with removable bottom

1 medium fine mesh strainer

Printable Recipe

Tart au Citron (Classic French Lemon Tart)

Serves 8-10

1 recipe Sweet Tart Dough (Pâte Sucrée), unbaked

1 Tablespoon finely grated lemon zest (about 1 lemon)

1 cup ( 250 ml) freshly squeezed lemon juice (about 4-6 lemons)

3/4 cup (150 g) granulated sugar

1/4 teaspoon kosher salt

12 Tablespoons (6-ounces or 170 g) unsalted butter, cut into 1-inch cubes

4 extra large eggs

4 extra large egg yolks

Confectioners' Sugar for dusting (optional)

For the Dough

Preheat the oven to 350° F. Take the tart dough out of the refrigerator and let rest for 10. On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll the dough around the rolling pin and gently unroll it over the tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough. Prick the bottom of the crust all over with the tines of a fork. Place on a rimmed baking sheet and set in the refrigerator to chill for 30 minutes. 

Line the tart pan with aluminum foil and fill with dried beans or pie weights to prevent the dough from puffing when baking. Bake the tart for 20 minutes. Carefully remove the aluminum foil filled with weights and bake for 10 minutes more until the edges are lightly golden. Remove from the oven and set on a wire rack to cool. Maintain oven temperature while preparing the filling.

For the Filling

Place a medium mesh strainer over a large bowl; set aside.

In a medium saucepan, whisk together the lemon juice, zest, sugar, salt, eggs, and egg yolks until combined. Add the butter and cook over medium heat until the butter is melted. Continue whisking steadily (scraping down the sides of the pan with the tines of the whisk) until the mixture thickens to a custard-like consistency, about 5-7 minutes.

Immediately pour the warm lemon mixture into the strainer.  Using the back of a spoon or ladle, press the mixture through the strainer to remove the zest and any bits of egg. Pour the mixture into the tart shell.  Using an offset spatula, gently smooth the top of the filling. Bake the tart just until the filling has slightly set and is a shade darker in color, about 5-6 minutes. Allow the tart to cool on a wire rack for at least 30 minutes. Serve the tart at room temperature or refrigerate for at least 4 hours and serve chilled. Tart can be kept covered in the refrigerator for up to 3 days. Enjoy!

Source: Tart Dough adapted from doriegreenspan.com, filling adapted from davidlebovitz.com