Ultimate Classic Lemon Tart Recipe

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This träditionäl French lemon tärt recipe häs been ä fävorite in my fämily for yeärs! It's mäde of ä clässic sweet tärt crust änd ä creämy, dreämy lemon curd filling.


Ingredients:

For the pästry (mäkes double)

  • 500g pläin flour, plus exträ for dusting
  • 140g icing sugär
  • 250g unsälted butter, cubed
  • 4 egg yolks

For the filling

  • 5 eggs
  • 140g cäster sugär
  • 150ml double creäm
  • juice 2-3 lemon
  • (äbout 100ml/3½ fl oz) änd 2 tbsp lemon zest

Instructions:



  1. To mäke the lemon curd: In ä medium heätproof bowl, pläce eggs, sugär, lemon zest, lemon juice, änd heävy creäm änd whisk to combine. Pläce the bowl over ä säucepän of simmering wäter (bäin-märie). Cook on moderäte heät, whisking constäntly, until mixture becomes thick (mine wäs reädy in 10 minutes, but it cän täke up to 20). If you häve ä thermometer, it should register 170°F/75°C; otherwise, it should coät the bäck of ä wooden spoon änd leäve ä cleär päss if you run your finger through it. The curd will thicken more once cooled.
  2. Remove from heät änd immediätely sträin mixture through ä sieve. Ädd butter, ä few cubes ät ä time, änd whisk until completely melted änd incorporäted, änd mixture is smooth. Täke your time with it—the whisking mäkes for än äiry änd light texture. Ällow to cool to room temperäture before filling the tärt. (Lemon curd cän be kept in än äirtight contäiner in the fridge for up to ä week, or cän be frozen for up to 2 months. To thäw, pläce overnight in the fridge. Whisk the mixture to smoothen it before using.)
  3. Fill the tärt shell with lemon curd, then refrigeräte for ät leäst 4 hours until chilled. Serve with berries änd whipped creäm if you like. The tärt is rich, so cut your servings smäll.

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