Lemon tarts are a tangy, delightful dessert that brings together the zestiness and freshness of lemons and the creamy goodness of the custard, along with a delectable buttery crust. These tarts are easy to make and sure to impress your guests and loved ones. They’re a classic and one you're going to have a lot of fun making. So here’s all you need to know about making these on your own.
Ingredients
For the crust:
- 150 gms all purpose flour
- ¼ tsp salt
- 113 gms butter, cold, cut into small pieces
- 50 gms granulated sugar
- 10 ml cream
- 1 egg yolk
For the curd:
- 120 ml lemon juice fresh
- lemon zest of 2 lemons
- 200 gms granulated sugar
- 113 gms butter
- 4 eggs
- 2 yolks
Directions:
- First, prepare the crust. For this, whisk the egg yolk and cream in a small bowl. Set aside.
- Put the flour in a large bowl. Add salt and sugar and mix well.
- Then add the butter and whisk well. Use your hands to ensure the butter has mixed in well. It should lead to a crumbly mixture with butter specks throughout.
- Then drizzle the yolk cream mixture into the flour mixture.
- Press the dough down to flatten it. Fold it twice and shape it into a disk. Then wrap it in plastic wrap and put in the fridge so it can chill for an hour.
- Now roll the dough out into a circle and transfer it onto a tart pan. Press the bottom and trim the edges as needed. Then freeze for about 30 minutes.
- Preheat the oven to 375°F.
- Then bake the dough for about 30 minutes, until it has reached a light golden color.
- While the tart bakes, make the filling.
- In a small bowl, add the eggs and yolks and whisk together. Set aside.
- In a pot, add the zest of 2 lemons, lemon juice, butter and sugar, and place on medium heat. Keep stirring so that the butter melts completely. The mixture will soon start bubbling. Once it does, remove from the heat and slowly add it to the egg mixture. Whisk continuously while doing so.
- Mix well and then pour the mixture back into the pot and heat over low heat, mixing constantly. Once the mixture has reached a thick consistency where it can coat the back of a spoon, your curd is ready. Strain it into a bowl and cover the surface with plastic wrap.
- Now pour the curd into the tart shell and smooth the surface with the back of a spoon.
- Bake for 10 minutes or until the edges are set. Then refrigerate for about 2 hours. Then cut into slices and serve.
Notes, tips, and tricks:
- If you don't want to use your hands when preparing the dough, you can also make it in a food processor. Don't use your hands if they are too warm, or the butter will melt too much and the mixture will turn into a paste consistency.
- The crust can puff a bit once baked. Use a small cup to press the crust back into the base. Or if it has sunk too much, fix it back up a bit.
- If you want to prepare beforehand, you can make the tart shell a few days before and store it in an airtight container until you're ready to use it.
- For the lemon zest, make sure you’re using an unwaxed, organic lemon.
- When adding the egg mixture to the hot butter, do so slowly and whisk rigorously. If you don't mix it well, the eggs will end up getting scrambled.
- If your lemon curd is running or dripping, it's not ready. Whisk it more until it thickens. Keep in mind that it will also thicken more as it cools.
- Don't forget to cover the curd with plastic wrap as it cools. If you don't cover it, a skin will form on top and when removing it, you will end up wasting some of the curd.
- Ensure that the shell only bakes for about 10 minutes. By this time the edges should set. If you bake it longer, it might burn.
- Before you slice and serve, don't forget to refrigerate the tart for at least 2 hours so it can set properly.