Your lemons alone looked delicious. I directed everyone who asked me for a recipe to your site :). What a delicious way to clean out the freezer! Looks fantastic! Thank you for your feedback Ren, happy to read you enjoyed this recipe! You can also almost always find eureka lemons at the farmers markets as well, which to my taste, have the best lemony flavor of all. It was Thomas Keller’s Lemon Sabayon recipe. Can’t help but think of the fertility clinics and how unbelievable it is that those fertilized eggs and sperm are still viable. Unlike regular pie dough, this isn’t flaky or crispy. You should have included THAT photo! What’s the difference between a Sabyone and a Curd, or is it just the place of origins’ name that’s different? Then add butter pieces, one by one, mixing them with an immersion blender. The method of cooking it is different,. I’m making this tonight and serving with fresh raspberries. Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Favorite line: “big pile o’ curd”. Some recommendations before making the French style Lemon Tart. I hope this helps! Let the dough rest at least for 2 hours, this will prevent it from cracking when it is rolled out and from shrinking as it bakes. Leave your oven on at 350F/180C. Drape the pastry over the rolling pin and roll up halfway so you can lift it. David, kissmyspatula: Since most tart pans are in metrics, the 9-inch measurement is not exact so you can use this recipe as is. For smooth slices, cut with knife immersed in hot water and wiped with clean cloth. I went ahead and made the pâte sucrée crust to chill overnight and I just realized that I forgot the tbpspoon of all purpose flour. This website uses cookies to improve your experience & support our mission. I am not much of a baker………..but, the simplicity of the recipe piqued my interest enough to give it a try. i also made your tarte shell recipe and the tarte looked amazing and was simply to die for. WELCOME to my kitchen! I have made this lemon tart many times already, and it seems I will have to make many more since everyone that tries it cannot get enough. My dinner guests were very happy, as was I. Kerrin: Yes, I saw that. If there’s a farmer’s market or natural foods store in your area, try buying eggs from them, which often have lovely dark yolks. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking. Thanks…, Sounds lovely. When I try to be creative and frugal my fridge just looks messy and then I don’t cook. Categories: French Pastries & Desserts Fruit Desserts Pies and Tarts Recipes, Tags: citron dough freezer lemon lemon curd lemon tart pastry tart tarte au citron. Carey: Glad you’re enjoying the book on the e-reader. I’d be curious how it turns out using oranges! So I strongly suggest using electric hand mixer, you will be thanking me later. Thank you SO much for sharing this recipe, David. Hi Linda! Then add butter pieces, one by one, mixing then with an immersion blender. I put a hefty tablespoon of lemon zest in the cheesecake filling, too, just in case it wasn’t lemony enough. Now suitably inspired, I’m off to experiement…Lime or Orange Tart au Citron anyone? The tart shell is so easy to make and wonderfully crisp. There’s nothing like the strawberry-lemon combo, check out these recipes for more: strawberry lemon beignets and strawberry lemon panna cotta. Sugar and fresh lemon zest are worked together to release the aromatic oils of the zest. I have made double the amount of lemon curd, and am pleased to know it can be frozen. Thank you! Keep this one up your sleeve if you’re hosting a fancy dinner party or even just a backyard summer picnic. Using both hands, rub the lemon zest into the sugar. I always felt bad about throwing away extras…). 1 cup (250ml) lemon juice (about 6-7 lemons) When I was in university, I applied to one major, I got in on the first try and graduated on time. lime curd… tarts a plenty… :D. Now, see what you have gone and started. Have a great day Julia. Just making this tart right now. We loved the filling, it was zesty and rich, and you are right: you don’t need a meringue to complete it. I often double the recipe and freeze half of the batter. Set the tart shell aside to cool (still in the dish). Thank you for your great feedback Laure! To make airy lemon cream, at the end mix with immersion blender for full 10 minutes. Once I tried, they came out “cooked” out of the freezer…. For more recipes, buy my cookbook: Rustic French Cooking Made Easy. Add the eggs and whisk everything together. Thank you for this great recipe, Audrey. Line the dough with parchment paper and add pie weights or dried beans. Seriously? When making pastry dough by hand, use marble or wooden pastry board. After reading your site for the past half a year, I feel like I can justly classify you with the more quirky bunch. This process can take 10 minutes long, be patient and you will get there! 1 ¾ cup + 1 tbsp (233g) all-purpose flour hi Eric: If it’s grainy, you could pass it through a mesh strainer, which usually takes care of that. I want to make an angel food cake soon, but I don’t have an angel food cake pan so I’ll need to improvise, but I’m going to wait until berry season is in full swing since I love berries and angel food cake! Bake in preheated oven 180 C (350 F) for 18-20 minutes. I love lemon anything, and so will definitely be making this again! Gods it was so good! Perhaps it’s a bit of OCD?!?! It was quick, simple, and delicious. It should just take a few minute. this lemon tart looking absolutely divine. ¾ cup (95g) powdered sugar It looks absolutely spectacular! I’m super excited to make this tart! Would you consider exploring some recipes of those delicious French jams I have pined for over the past ten years? Merci, toujours…x x -dl. Do you end up making a lot of meringues, David, or angel food cake, or macarons, or what? Unlike common perceptions, a classic French Lemon Tart (Tarte au Citron) does not traditionally feature a meringue top. Quick question, I have frozen a tart shell and am using it this weekend for a lemon tart but was wondering if its best to defrost in the fridge or on the counter. ), 28 Luscious Lemon Dessert Recipes to Enjoy. Of course, you can find both versions in French bakeries (with or without meringues), and I would even say that you will find more meringue-topped lemon tarts nowadays, as they’re probably more eye-catching. I took it to a Bastille Day party and received lots of positive comments. I of course had to make the working woman/semi-homemade version. It was like magic!! Leave a comment or share a photo using #pardonyourfrench on Instagram. Amazing! I’m starting to see that it’s not a failure if I don’t get to where I planned on going, it’s simply a course change. I’m so jealous of your skills, Thanks Kayle!!!! In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Looks like a very tasty tarte au citron, you tarte. For the base, I used Paule’s pastry dough, which is so easy to make and hasn’t failed me yet. David, that tart looks so perfectly beautiful it is a work of art! It also freezes well for up to 2 months. I don’t have one, yet, but I do hope to get one in the future. Scary….. David, I too put ice in my OJ, also even in milk. Everything else there in there is as likely as Walt Disney to ever see the light of day again. oh my gosh, i can barely wait. I made it last night for guests and looked like a real hero. Love the blog! Looks so delish! Then you are on the right blog, I am going to show you how to make this ideal dessert with crisp pastry shell and silky smooth filling of lemon custard. I prefer them puckery-tart. Thank you for this kind comment Evie! A vibrant and summery sweet treat, go classic or try one of our smart variations. Also, as another option, here is another recipe for the crust: https://www.thespruceeats.com/pate-sucree-french-sweet-pastry-crust-2394488. This fear paralyzed me from choosing at all. But if I use fruit on my tart, then yes it’s a good idea to add more shine onto the fruits. So proud of him. (Thanks for the freezing yolk/white tip, too! That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. 8 Items Magazine subscription – save 44% and get a cookbook of your choice ... Gordon's version of the classic French Tarte au citron is well worth the effort 1 hr and 45 mins . Chilling the dough at least another 30 minutes once it is rolled out is recommended (good catch! I had a sudden urge to bake a tart for the first time when I had some leftover lemon curd. Often if there are questions, others might have the same ones, and it’s nice to share the answers with all. We use cookies to ensure that we give you the best experience on our website. And I bet it is yummy. The recipe is based on the one Paule taught me years ago and is very similar to yours, but slightly richer (more eggs!) Gorgeous! Thanks David for these great recipes! Thank you for your feedback Carol! A friend of mine made this recipe the other day using Meyer lemons, and it was delicious! Add the cubed butter and turn the heat to medium. Now, I am remembering all the egg whites I threw away because they had spent too much time in my refrigerator. I don’t want to rub it in, but they’re usually pretty inexpensive: I pay €2-€4, maximum, for one. Yes, you can use just all-purpose flour. How do you store your tart shells in the freezer? the lemon tart looks lovely! Save my name, email, and website in this browser for the next time I comment.