Tarte au Citron


For the tart shell:


For the filling:

  • 1 cup freshly-squeezed lemon juice
  • grated zest of two lemons, preferably unsprayed
  • 3/4 cup sugar
  • 12 tablespoons butter, cut into cubes
  • 4 large eggs
  • 4 large egg yolks


For the tart shell:


For the filling:

Preheat the oven to 350ºF.

In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer nearby.

Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when you lift some of it up with the whisk and it visibly mounds up when dropped back down over the rest of the mixture in the saucepan. It should just take a few minute.

Pour the warm lemon curd though a strainer into a bowl (or directly into the tart shell), scraping with a rubber spatula to press it through.

Smooth the lemon filling in the prebaked tart shell and pop it in the oven until the curd is just set. It’ll take about 5 to 6 minutes.

Remove from the oven and let cool before slicing and serving.

Adapted from David Lebovitz.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s