Lemon Tart (Tarte au Citron)
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Lemon Tart (Tarte au Citron)
Ingredients
- Wheat Flour - 7.1 oz
- Salted Butter - 4.6 oz
- Farm fresh eggs - 9 pieces
- Vanilla extract - to taste
- Salt - 0.2 oz
- Sugar - 14.1 oz
- Water - 0 fl oz
- Lemon - 3 pieces
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Prepare the shortcrust pastry. Cut the butter into small cubes and place it in the freezer.
Step 3
In a bowl, crack 1 egg, whisk it, and mix it with vanilla extract (to taste).
Step 4
Sift the flour into a bowl, add salt and 10 g of sugar, and mix.
Step 5
Add the well-chilled butter and quickly rub the pieces of butter into the flour using your fingers. It's important not to press too hard; the butter should not come into contact with your skin. Once all the large lumps are broken down, quickly rub the mixture in your palms until it resembles fine, uniform crumbs. This should take no more than a few minutes.
Step 6
Pour the egg and vanilla mixture into the center, and use a plastic scraper to chop the dough, mixing all the ingredients together.
Step 7
As soon as the dough becomes somewhat uniform, transfer it to a work surface and knead it gently for no more than a minute, until it becomes smooth, even, and elastic. Shape it into a ball, slightly flatten it with your hand, wrap it in plastic wrap, and refrigerate.
Step 8
Juice the lemons. Whisk the juice with sugar and eggs until smooth.
Step 9
Place the mixture over low heat and cook, stirring constantly with a silicone spatula. It should thicken over low heat to the consistency of thick sour cream. Strain through a sieve.
Step 10
Then, gradually add the butter and mix well, breaking up any lumps that may form as the curd thickens. Let it cool.
Step 11
Remove the dough, roll it out evenly on a lightly floured surface, and carefully transfer it to a tart pan, pressing it gently against the sides. Trim any excess dough from the edges. Use a fork to poke holes in the bottom in several places. Bake until the crust is fully cooked and golden brown.
Step 12
Italian meringue. In a saucepan, combine 120 ml of water and 240 g of sugar, and cook the syrup to the 'soft ball' stage — 244°F. To check, drop some caramel into cold water; the cooled ball should be pliable but not spread out.
Step 13
Meanwhile, beat the chilled egg whites with a mixer. When the egg whites reach soft peaks, slowly pour in the hot syrup while continuing to beat. Then beat at maximum speed for about 5 minutes (the meringue should cool down and be thick and stable).
Step 14
Assembling the tart: pour the cooled lemon curd into the shortcrust base. Top it beautifully with meringue using a piping bag (or simply a spoon). Brown the meringue with a culinary torch or in the oven at maximum temperature for a couple of minutes.
Step 15
Serve chilled.
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