📝 About This Recipe
A cornerstone of French pâtisserie, this Tarte au Citron strikes a sublime balance between a buttery, crisp Pâte Sablée and a velvety, sharp lemon curd. This recipe yields a sophisticated dessert that captures the bright essence of fresh citrus with a silky texture that melts on the tongue. It is the ultimate refreshing finale to a gourmet meal, embodying the elegance of a high-end Parisian boulangerie.
🥗 Ingredients
Pâte Sablée (Sweet Shortcrust Pastry)
- 250 grams All-purpose flour (sifted)
- 150 grams Unsalted butter (cold, cubed)
- 90 grams Confectioners' sugar
- 30 grams Almond flour (extra fine)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt (fine sea salt)
Velvety Lemon Filling
- 180 ml Fresh lemon juice (about 4-5 large lemons)
- 2 tablespoons Lemon zest (finely grated)
- 150 grams Granulated sugar
- 4 large Eggs (at room temperature)
- 100 ml Heavy cream (minimum 35% fat)
Garnish and Finish
- 1 tablespoon Confectioners' sugar (for dusting)
- 1/2 cup Fresh raspberries (optional garnish)
- 8-10 pieces Fresh mint leaves (small sprigs)
👨🍳 Instructions
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1
In a food processor or large bowl, combine the flour, confectioners' sugar, almond flour, and salt. Pulse or whisk until well blended.
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2
Add the cold, cubed butter. Pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse sand with no large lumps remaining.
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3
Add the egg and mix just until the dough starts to clump together. Do not overwork it. Turn the dough out onto a lightly floured surface, form into a flat disc, wrap in plastic, and chill for at least 1 hour.
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4
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 3mm thickness and carefully drape it over a 9-inch (23cm) tart pan with a removable bottom.
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5
Press the dough into the corners and trim the edges. Prick the base with a fork, line with parchment paper, fill with pie weights or beans, and blind bake for 15 minutes.
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6
Remove the weights and parchment, then bake for another 10 minutes until the crust is golden brown and cooked through. Set aside to cool completely.
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7
Lower the oven temperature to 300°F (150°C). In a medium bowl, whisk the 4 eggs and granulated sugar together until smooth but not frothy.
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8
Stir in the lemon juice and finely grated zest, followed by the heavy cream. Whisk gently until the mixture is completely homogenous.
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9
Strain the lemon mixture through a fine-mesh sieve into a jug to remove any zest or egg chalazae, ensuring an ultra-smooth texture.
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10
Place the pre-baked tart shell (still in its pan) on a baking sheet. Pour the lemon filling into the shell right up to the brim.
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11
Carefully slide the tray into the oven and bake for 20-25 minutes. The tart is done when the edges are set but the center still has a slight, jelly-like wobble when nudged.
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12
Remove from the oven and let it cool to room temperature on a wire rack. Once cool, refrigerate for at least 2 hours to allow the custard to fully set before slicing.
💡 Chef's Tips
Always use fresh lemons; bottled juice lacks the aromatic oils essential for a true Tarte au Citron. To avoid a soggy bottom, ensure your tart shell is fully baked and 'sealed' before adding the liquid filling. If you see air bubbles on the surface of your filling before baking, pop them with a toothpick or blowtorch for a glass-smooth finish. Rub the lemon zest into the sugar with your fingers before mixing; this releases the citrus oils for maximum flavor. When rolling the pastry, if it becomes too soft, pop it back in the fridge for 10 minutes to maintain the buttery flake.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened crème fraîche to balance the acidity. Pair with a glass of chilled Sauternes or a late-harvest Riesling. Decorate with candied lemon slices for a professional, glossy aesthetic. A handful of fresh berries provides a beautiful color contrast and sweet-tart harmony. Enjoy alongside a hot cup of Earl Grey tea, which complements the citrus notes perfectly.