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Lemon Tart
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
235 minutes
Indulge in a tangy Lemon Tart with a buttery crust - perfect for any special occasion!
Ingredients:
  • For the optional candied zest:
  • 1 cup julienned lemon zest
  • 1 cup granulated sugar
  • For the crust:
  • 1 1/2 cups (200g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (50g) powdered sugar
  • 1/2 cup (1 stick, or 1/4 pound, 112g) unsalted butter, softened at room temperature
  • 1 large egg, beaten
  • 1/4 teaspoon almond extract
  • 1 teaspoon lemon zest
  • For the lemon filling:
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup crème fraîche (can sub sour cream)
  • 2 large eggs
  • 3 large egg yolks
  • 3/4 cup fresh lemon juice
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 teaspoon lemon zest
Instructions:
  • Prepare the candied citrus zest (optional): In a saucepan, cover the lemon zest with water by 1/2 inch and bring to a boil. Drain the water, refill with fresh water, and repeat the process. Finally, add water and sugar, then simmer for 30 minutes before draining.
  • Lay the candied zest in a single layer on parchment paper and allow it to dry at room temperature overnight (Avoid refrigerating!). For a decorative touch, wrap each strand of zest around a chopstick to dry in a curly form. The following day, coat the zest with additional sugar.
  • Prepare the tart dough: Combine flour, salt, and powdered sugar in a bowl. Add butter and use your fingers or a pastry blender to mix until it forms a flaky dough. Ensure all flour is coated with butter. Stir in egg, almond extract, and lemon zest with a wooden spoon until the dough clumps together.
  • Chill the tart crust: Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days before using.
  • Preheat the oven to 350°F.
  • Prepare the tart crust: If the dough has been chilled overnight, let it sit at room temperature for 10 to 15 minutes to soften slightly. Roll out the dough to a 12-inch round, slightly larger than your tart pan. Press the dough into the pan, leveling the edges with a rolling pin. Freeze for 30 minutes.
  • Prepare the tart crust: Line the dough in the pan with aluminum foil, ensuring a snug fit. Fill with ceramic pie weights (or dried beans, sugar, or rice). Bake at 350°F for 20 minutes. Remove from the oven, carefully lift the foil with the weights, and allow the crust to cool.
  • Prepare the lemon curd filling by melting butter and creme fraiche in a double boiler, stirring until combined. If you don't have a double boiler, create one by placing a bowl over a saucepan of simmering water. In another bowl, lightly whisk eggs and egg yolks over heat. Remove from heat, mix in the butter mixture and lemon juice. Strain the mixture into a clean bowl, add sugar and zest, then whisk until warm, approximately 4 minutes.
  • Prepare the tart for baking by adding the zesty lemon filling into the golden crust, then bake at 350°F for 25 minutes or until the center is firm.
  • After cooling completely on a rack, chill the tart in the refrigerator. Top with candied lemon zest before serving, if desired.

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