Tarte au Citron (Lemon Tart)

Yields: 6 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 35 Mins Total Time: 1 Hr 5 Mins

It’s a marvelous dessert after a heavy meal. It is best served as is, in all its tangy golden glory. For those who feel the need for a bit of enrichment, however, top each slice with a puff of lightly whipped cream 🙂

Ingredients

0/10 Ingredients
Adjust Servings
    For the pastry shell
  • For the filling

Instructions

0/5 Instructions
  • Prepare the pastry shell: Place the flour and salt in a shallow mixing bowl. Using a pastry blender or two forks, cut in the butter until the mixture resembles coarse meal. Sprinkle the water and vinegar over the flour mixture and, using a fork, lightly and quickly mix until the pastry holds together. If it seems too dry, add another tablespoon of ice water. Form the pastry into a ball, wrap in plastic or waxed paper and chill in the refrigerator for 20 minutes.
  • When ready to bake, preheat the oven to 425 degrees F. Roll out the dough on a floured board into a circle that measures about 12 inches in diameter. Transfer the pastry to a 9- or 10-inch pie pan and press lightly to fit. Press the sides (It it hangs evenly, trim it to an even 1 inch). Using your thumb and forefinger, flute the edges of the pie shell. Using a for, prick the bottom and sides of the shell at random to prevent shrinkage. Cut a piece of foil or waxed paper to fit the bottom of the pie shell, place in the shell, and strew with dried beans or rice to weight it down.
  • Bake the shell in the center of the preheated oven just until it turns light tan, about 10 minutes. Remove the shell from the oven and allow it to cool before filling. Remove the liner and discard the beans or rice.
  • Prepare the filling: Using a whisk or fork, beat the eggs and sugar in a medium-size bowl until blended and light. Add the butter, beating until well blended, then add the lemon zest and juice and beat until well blended. Pour the mixture into the pastry shell.
  • Bake in the center of the oven until the lemon custard has set and the top is lightly browned, 30 to 35 minutes. Serve tiède (at room temperature) or chilled, as you prefer.

Notes

Some Tart tips on Lemons:

  • To extract the maximum amount of juice from a lemon, roll it back and forth on the counter, using the heel of your hand until you feel it start to soften. Then use a juice extractor.
  • If the lemons have been refrigerated, immerse them in hot water for a few seconds before juicing them.
  • When buying lemons, look for firm, unblemished fruit heavy for its size and completely yellow. A tinge of green indicates the lemon is not quite ripe.
  • One large lemon will yield about 3 tablespoons of juice.
  • Use the finest part of the grater when grating lemon zest.
  • Be sure to avoid the white pitch underneath the lemon's yellow skin, which will impart a bitter taste.

Tags

#lemon  #tart  

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