Classic French Lemon Tart
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A crisp sweet pastry case baked blind and filled with a tangy lemon curd of eggs, yolks, zest and juice, cooked on the hob and set briefly in the oven.
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Method
- 1
Make the pastry. Stir the yolk, 1 tbsp cream and vanilla together. Pulse the flour, icing sugar and salt in the processor, add the cold butter and pulse until it looks like coarse crumbs, then add the yolk mixture and process just until it clumps. Press into a disc, wrap and chill for 1 h so the butter firms and the gluten relaxes.
- 2
Line the tin. Roll the pastry on a floured sheet to a 33 cm round, lift it into the tin and press it into the flutes before trimming the top. Freeze for 30 min, which helps stop the sides slumping. Heat the oven to 190 °C (170 °C fan).
- 3
Bake blind. Line the case with baking paper, fill with baking beans and bake on the tray for 25 min. Lift out the paper and beans and bake for 5-10 min more, until golden all over, including the base. Turn the oven down to 150 °C (130 °C fan).
- 4
Cook the curd. Whisk the eggs, yolks, sugar, zest, juice and salt in the saucepan. Stir constantly over medium-low heat with the spatula for 5-7 min, until thick enough to coat it and 80 °C on the thermometer. Off the heat, stir in the butter, strain out the zest and stir in the 3 tbsp cream.
- 5
Bake the filling. Pour the warm curd into the warm pastry case and bake for 10-15 min, until it is set at the edges and wobbles slightly in the centre. Baking it briefly gives a clean slice without making it rubbery.
- 6
Cool. Leave the tart on the rack for at least 1 h. Serve it at room temperature or chilled.
Storage
Keep the tart covered in the fridge for up to 2 days; the pastry slowly softens. Not suitable for freezing.
Equipment
- small bowl
- food processor
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- medium heavy saucepan
- silicone spatula
- instant-read thermometer
- fine sieve
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 461 kcal |
| Protein | 6.7 g |
| Carbohydrate | 53.4 g |
| of which sugars | 34.5 g |
| of which free sugars | 34 g |
| Fat | 25.3 g |
| of which saturates | 14.5 g |
| Fibre | 0.8 g |
| Salt | 0.3 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
