This is my go to Lemon Tart recipe and hope it will become yours too! Let
everyone know in the comments what you think and share what recipes you
would like me to make next.
French Lemon Tart
Ingredients
(Lemon Custard)
3/4 cup Lemon Juice (1 cup if a more tart flavor is preferred)
4 Large Eggs
2 Large Egg Yolks
1 Cup Granulated Sugar
6 tbsp Unsalted Butter, cold and cut into small cubes
1 tsp Vanilla
1/8 tsp Salt
(Sweet Shortcrust Pastry)
250g (2 cups) All Purpose Flour
4oz Unsalted Butter, cold and cut into small cubes
100g (3/4 cup) Powdered Sugar
1 tsp Vanilla
Lemon Zest
Pinch of Salt
2 Large Egg Yolks
2 tbsp Milk
Berries (optional)
Directions
In a large bowl, sift together the flour and powdered sugar. Add butter, vanilla, salt and lemon zest and combine with hands using a pinching and rubbing motion until the mixture resembles coarse sand. Resort to a fork or pastry cutter if the heat of your hands starts to melt the butter too much. Add milk and 2 egg yolks and whisk in with a fork. When the dough is evenly mixed and forms into large clumps, push it together into a disk, wrap it in cling film and put in into the fridge to chill for 30 min to an hour.
Preheat your oven to 350F. On a lightly floured surface, roll out dough to 1/4-1/8 inch thickness. Transfer onto a tart pan and press the dough into the edges. Cut off the excess and poke holes with a fork on the base of the crust. Place a layer of parchment paper over the dough and fill the pan with dried beans, rice or pie weights. (This helps to weight down crust as it bakes to prevent any large air bubbles from forming.) Bake the crust for 10 min, remove the pie weights and bake for an additional 10 min.
In a saucepan, bring the lemon juice to a simmer over medium heat. While the lemon is heating, whisk together eggs and sugar in a medium sized bowl. Add the hot lemon into the bowl in a slow steady stream, whisking constantly. Pour the mixture back into the saucepan and continue whisking constantly for 3-5 min or until the mixture has thickened, is bubbling slightly and coats the back of a spoon. Remove from heat and strain custard through a fine mesh strainer. Whisk in butter one piece at a time. When all the butter has melted whisk in vanilla, salt and lemon zest.
Fill the pastry crust with the lemon custard and bake in the oven at 350F for 20-25 min. Give the pan a shake and if the outsides are firm but the middle still has a bit of a giggle it is done.
Chill in the refrigerator, decorate with berries and Enjoy!