Description
A classic French dessert featuring a buttery, flaky crust filled with a smooth, tangy lemon curd. The perfect balance of sweet and tart, topped with whipped cream and berries for extra freshness.
Ingredients
1½ cups all-purpose flour
½ cup confectioners’ sugar
¼ teaspoon sea salt
9 tablespoons unsalted butter, cold and cut into small pieces
1 large egg, gently beaten
1 cup granulated sugar
4 large eggs, at room temperature
2/3 cup unsalted butter, softened and cut into small pieces
2 tablespoons fresh lemon zest
½ cup fresh lemon juice
½ cup fresh berries (optional)
¼ cup whipped cream or Cool Whip (optional)
Instructions
- In the bowl of a food processor, combine the flour, sugar, and sea salt. Pulse a few times to mix.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the beaten egg and pulse until the dough begins to come together.
- Turn the dough out onto a work surface and knead gently to bring it together.
- Press the dough into a tart pan, ensuring it covers the bottom and sides evenly.
- Prick the bottom with a fork and freeze for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line the tart shell with aluminum foil and fill with pie weights or dried beans.
- Bake for 25 minutes, remove the foil and weights, and bake for an additional 7–10 minutes until golden brown.
- Remove from the oven and let cool completely.
- In a heatproof bowl, whisk together the sugar, eggs, butter, lemon zest, and lemon juice until smooth.
- Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens and reaches 170°F (77°C), about 10 minutes.
- Strain the mixture through a fine sieve to remove any solids.
- Cover and refrigerate for at least 30 minutes.
- Pour the chilled lemon filling into the cooled tart shell.
- Refrigerate until set, about 4 hours or preferably overnight.
- Before serving, top with whipped cream and fresh berries if desired.
Notes
This tart can be made a day in advance for best results.
For the freshest flavor, use fresh lemon juice rather than bottled.
The tart can be stored in the fridge for up to 3 days or frozen without the topping for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
