French lemon tart with smooth lemon curd in sweet pastry shell. Perfectly tart.
Ingredients
Scale
Measurement units
- pâte sucrée shell, blind-baked
- lemons
- eggs
- sugar
- butter
- Italian meringue (optional)
Ingredients
Scale
Measurement units
- pâte sucrée shell, blind-baked
- lemons
- eggs
- sugar
- butter
- Italian meringue (optional)
Instructions
Make the curd
Make the curd
Serve cold
Serve cold
Tomorrow's Meal
Citron Curd Tartine with Whipped Cream
Slice leftover tarte, toast until edges caramelize, top with fresh whipped cream and candied lemon for an open-faced dessert sandwich
You'll need to pick up:
Heavy creamSugarCandied lemon slices or fresh lemon zest
Quick overview:
- 1.Slice cold tarte au citron into 1/2-inch thick wedges
- 2.Toast slices in a dry skillet over medium heat for 2-3 minutes per side until pastry edges turn golden and crispy
- 3.Whip heavy cream with a touch of sugar until soft peaks form
- 4.Arrange toasted tarte slices on a plate, top generously with whipped cream
- 5.Garnish with candied lemon or fresh zest and serve immediately while pastry is still warm
Before you cook
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