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Tarte au Citron
Classic lemon tart with a silky sharp citrus curd in a buttery pastry shell. Whisking the curd over a bain-marie rather than direct heat thickens the eggs gently without scrambling them into a curdled mess.
Ingredients
Instructions
Make pastry: rub butter into flour and icing sugar. Add yolk and water. Chill 30 minutes.
Line tart tin, blind bake at 180°C for 15 minutes. Cool.
Make curd: whisk eggs, sugar, lemon juice and zest over a bain-marie until thick.
Off heat, beat in butter cubes.
Pour into cooled shell.
Bake at 150°C for 20–25 minutes until just set.
Serve with crème fraîche.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
