French Lemon Tart

Simple elegance defines this luscious French Lemon Tart with a buttery tart shell baked around a silky lemon curd. It’s a dessert for all seasons!

French Lemon Tart

To start things off, we begin by sifting about two cups of all-purpose flour into a bowl, and then cutting up about half a cup of butter into the sifted flour. Then, using your hands, work the mixture until you achieve ‘breadcrumb like’ bits. Once that’s done, add in powdered sugar and work the mixture again. No, you can’t just throw in the sugar with the butter and then work it all at once.

French Lemon Tart

For the filling we begin by whisking together six eggs, and then adding a cup and a half of sugar, half a cup of unsalted butter. Stir this mixture over a low heat until the sugar has dissolved completely. Add in the lemon juice and rind. Continue cooking over a low heat, stirring continuously, until the lemon curd has thickened slightly.

Pour the lemon curd into the pie shell and bake for twenty minutes until the mixture has just set. Then remove from the oven, set on a wire rack to cool, and dust with powdered sugar before serving.

And just like that, you’ve got a decadent, bitingly sweet dessert that you’ll love indulging in.

French Lemon Tart

Ingredients:

• AP flour
• Unsalted Butter
• Powdered Sugar
• Eggs
• Cold Water
• Vanilla
• Sugar
• Lemon Rind
• Lemon Juice

Instructions:

• Preheat Oven 400 degrees F.
• Sift the flour into a large bowl and cut the butter into pieces and add to the flour.
• Using your fingers, crumble the mixture into fine breadcrumb like pieces. Add the powdered sugar and work again into the pieces.
• Add the egg, vanilla and a tablespoon of cold water and continue to work into a dough.
• Roll the pastry out on a floured surface to a ¼ inch thickness and to fit into a 9-inch pie tin prepared with parchment paper. Blind bake the crust for 10 minutes. Remove and let cool before filling.
• To make the curd beat the eggs and put the eggs, sugar and butter into a small pan and stir over a gentle heat until the sugar has dissolved completely. Add the lemon juice and the lemon rind and continue cooking until the curd has thickened slightly. Pour the curd into the prepared pastry shell.
• Bake 20 – 25 minutes until the mixture has set.
• Remove from oven and place on a wire rack to cool.
• Dust with powdered sugar when ready to serve.

French Lemon Tart

Visit Living the Gourmet for the complete printable recipe with amounts for each ingredient for my French Lemon Tart!