A classic French lemon tart featuring a crisp pâte sucrée shell filled with silky, luscious lemon custard. Bright, tangy, and elegant — a make-ahead dessert that's sure to impress.
Unsalted butter, cold, cubedFor the tart dough113 g
Lemon zestZest from 2 lemons2
Lemon juice½ cup
Whole eggsFor the lemon curd custard4
Egg yolks
Extra for richness in the curd
2
Granulated sugarFor the lemon curd200 g
Unsalted butterCut into small pieces, for the lemon curd½ cup
Steps
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1
Whisk together the egg yolk and cold heavy cream; set aside.
2
In a large bowl, whisk together the flour, sugar, and salt.
3
Add the cold cubed butter and work it into the flour mixture with your hands or a pastry blender until it forms coarse, pea-sized crumbs.
4
Drizzle in the egg yolk and cream mixture while mixing continuously, so it doesn't pool in one spot.
5
Knead the dough right in the bowl by scrunching and pressing repeatedly until it comes together into a smooth mass.
6
Shape the dough into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour (can be made up to a day ahead).
7
On a lightly floured surface, roll the chilled dough out into an 11-inch round, working gently so it doesn't stretch or crack too much.
8
Transfer the dough into a 9-inch tart pan with a removable bottom, press it into the base and fluted edges, then trim off the excess.
9
Dock the bottom of the tart shell with a fork so steam can escape and the crust bakes flat.
10
Freeze the tart shell for at least 30 minutes while preheating the oven to 375°F.
11
Place the frozen shell on a rimmed baking sheet and bake at 375°F for about 20 minutes until lightly golden; once out, lower the oven to 350°F.
12
While the crust bakes, zest two lemons and juice them to get 1/2 cup of lemon juice.
13
In a medium bowl, whisk together the 4 whole eggs and 2 egg yolks until smooth; set aside.
14
In a medium saucepan, combine the sugar, lemon juice, lemon zest, and cubed butter; cook over medium heat, stirring often, until the butter melts and it just starts to bubble.
15
While whisking the egg mixture vigorously with one hand, slowly drizzle in the hot lemon-sugar mixture with the other to temper the eggs without curdling them.
16
Pour the tempered mixture back into the pot, reduce to low heat, and cook while whisking constantly until it thickens noticeably and coats the back of a spoon, reaching about 170°F.
17
Remove from heat and strain the curd through a fine sieve into another bowl to remove any egg bits and zest, giving it a smooth, refined texture.
18
Pour the strained lemon curd into the baked tart shell and smooth the top with a spatula.
19
Bake the tart at 350°F for about 10 minutes, until the edges are just set.
20
Let the tart cool at room temperature for about an hour, then refrigerate for at least 2 hours (up to overnight or a couple of days). Unmold and serve, optionally topped with whipped cream and raspberries.
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