Tarte au Citron

Ingredients · 8 servings

• 200 gFlour
• 220 gButter, cold and divided
• 200 gSugar, divided
• 5Egg, beaten and divided
• 4Lemon, zested and juiced
• ⅓ tspSalt
• 15 mlWater, cold

Equipment

refrigerator, oven, stovetop, mixing bowl, rolling pin, 23 cm tart pan, parchment, baking beans, saucepan, whisk, sieve, knife

Instructions

1. 1
   Mise en place

   Gather all ingredients and set out a scale, bowl, rolling pin, 23 cm tart pan, parchment, baking beans, saucepan, whisk, sieve, and knife. · 8 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Make sweet dough

   Rub flour, 120 g butter, 50 g sugar, salt, 1 egg, and cold water together until the dough just forms with small butter flecks. · 8 min

   What to look for: Dough holds together without looking wet or greasy.

3. 3
   Chill the dough

   Flatten the dough into a disc, cover it, and chill until firm enough to roll cleanly without smearing the butter. · 30 min

   What to look for: Dough feels firm and cool but still pliable.

4. 4
   Shape tart shell

   Roll the dough into a round, fit it into the tart pan, trim the rim, and prick the base evenly with a fork. · 8 min

   What to look for: Pastry sits flat in the pan with neat sides and no tears.

5. 5
   Blind bake shell

   Heat the oven to 204°C / 400°F, line the pastry with parchment and beans, bake 15 minutes, then uncover and bake 6 minutes. · 21 min

   What to look for: Shell is lightly golden, dry on the base, and set around the edges.

6. 6
   Cook lemon curd

   Whisk the remaining eggs, remaining sugar, lemon zest, and lemon juice in a saucepan over gentle heat until thick and smooth. · 10 min

   What to look for: Curd coats the whisk and leaves a brief ribbon on the surface.

7. 7
   Gloss the curd

   Remove the pan from the heat, whisk in the remaining butter until glossy, then strain the curd through a sieve. · 4 min

   What to look for: Curd is shiny, silky, and free of zest or cooked egg bits.

8. 8
   Fill and chill

   Pour the warm curd into the baked shell, smooth the top, and chill until the surface is set and softly glossy. · 1 h

   What to look for: Filling no longer ripples when the pan is gently moved.

9. 9
   Serve the tart

   Serve chilled or just cool, slicing with a hot dry knife for clean edges and a bright lemon sheen. · 2 min

   What to look for: Slices are clean with a crisp shell and smooth yellow filling.