Lemon Tart
Ingredients
- 166.7 gWheat flour (sifted)
- 133.3 gUnsalted butter (cold and diced)
- 166.7 gWhite sugar (divided)
- 3.3 pcEgg (fresh)
- 2.7 pcCitrus limon (L.) Burm. f. (for juice and zest)
- 0.7 pinchFleur de sel
Method
A crisp shortcrust pastry topped with a sharp, velvety cream. The clean acidity of the lemon cuts through the rich butter for a perfectly balanced bite.
- 1
In a mixing bowl, combine flour, white sugar, and a pinch of sea salt. Add cold diced butter. Work with your fingertips until you get a sandy texture, without warming the fat.
- 2
Add the whole egg. Push the dough away with the palm of your hand on the work surface to smooth the mixture without making it elastic. Shape into a disc, wrap, and chill for 1 hour.
- 3
Roll out the dough to 3mm thickness. Line a buttered tart tin. Prick the base. Bake at 180°C until the crust is uniformly golden and firm to the touch.
- 4
Zest two lemons and squeeze the juice from all four. In a saucepan, whisk the remaining eggs with sugar. Pour in the juice and zest. Heat over low heat, stirring constantly.
- 5
When the cream thickens and coats the spoon, remove from heat. Let cool slightly, then whisk in the butter pieces vigorously to emulsify. The cream should become glossy.
- 6
Pour the mixture into the baked tart shell. Smooth with a spatula. Let set in the refrigerator for at least 2 hours before slicing.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough after adding the egg, or it will become elastic and shrink during baking.
- For a perfect cream, whisk in the butter when the lemon curd is around 45°C for a stable emulsion.
How long does this dish keep?
Keep for 48 hours in the refrigerator. Do not freeze to preserve the crispness of the pastry.
