Tarte au Citron (Lemon Tart)

I baked this tart for the first time last year at Easter. My family asked me to bring a dessert that was fruity and not chocolate. I am not really a pie person, so I decided to start thinking of something new to try. I immediately thought of lemon bars. They are so bright and cheerful for Easter, plus tart and sweet at the same time. I did not want to bring bars though. I rather like presenting a whole dessert. There is more of a show when you cut into and present it. Plus, people can have more control over their portion size. You can have a sliver. You can have a chunk. Whatever!

I originally started with a recipe from Illustrated Step by Step Baking, by Caroline Bretherton. So many changes were made to the recipe over the few times my husband and I have made it, that it really has evolved into its own. For example, we made a bigger tart. We had to bake it longer. We added more lemons. You get the picture.

We made it again for Easter this year. My grandmother approved, even of the crust, which I feel is a huge success. She is a Midwest baking expert who makes the most delectable cherry pie. In addition to the approval of the grandmother, this dessert is also good for having the family help. I am blessed with a husband who likes to be in the kitchen. Many times he offers to help. With this dessert, he has become the official lemon juicer and zester. Thanks Hon!

A variation to my recipe that could be feasible, would be to sift some confectioner’s sugar over the top. Mine have been too wet and the sugar gets absorbed so that it is not even seen. You could try it out on yours if you’d like. It didn’t work for me.
I recommend this dessert for spring and summertime palate cleansing. It is tart and sweet, making it a perfect way to end a meal on a warm day. It is also great for High Noon Tea too!

Special Equipment
Food processor with blade attachment
11 inch tart pan with a removable bottom
Baking beans

Crust Ingredients
2 cups all-purpose flour, plus extra for dusting
9 tbsp butter, chilled
½ cup sugar
1 large egg

Filling Ingredients
6 large eggs
¾ cup sugar
Finely grated zest and juice of 5 lemons
1 cup heavy cream

Directions
1. To make the crust, place the flour, butter, and sugar into a food processor and pulse until it resembles crumbs. Add the egg and process until the pastry draws together into a ball.

2. Take the pastry dough and press it into the tart pan. Make sure that the pastry is at least half an inch above the edge. It will shrink during baking.

3. Chill the crust in the pan for at least 30 minutes.

4. Meanwhile, beat the eggs and sugar together with an electric mixer. Beat in the lemon juice and zest (double check for lemon pits!). Whisk in heavy cream. Chill in the refrigerator for at least 1 hour.

5. Preheat the oven to 375 degrees Fahrenheit. Line the pastry crust with parchment paper, fill with baking beans, and bake blind for 15 minutes. Remove the parchment and beans, and bake the pastry for another 5 minutes, or until the base is crisp.

Tart filled with parchment and baking beans

Finished crust. Notice the fallen crust pieces. I will gently break off others to make it uniform, but will not use a knife to cut them. This way it looks homemade and rustic.

6. Reduce the oven temperature to 275 degrees Fahrenheit. Place the tart pan on a baking sheet. Pour in the lemon filling, being careful not to allow the filling to spill over the edge. Bake for 30 minutes, or until just set. It will look somewhat like Jell-o when moved. 

7. Remove from the oven and cool. I prefer mine just out of the refrigerator, but it can be served at room temperate with at least 1 hour of resting time. It can even be made the day before if left in the fridge and covered.