Tart de Citron

Tart de Citron

Refreshing lemon curd atop a crispy tart crust.

Ingredients: 4 tarts (6 cm)

Tart crust (such as Recipe ID: 1422942)
As needed
Lemon juice
60 g
Granulated sugar
60 g
Unsalted butter
50 g
Gelatin leaves
2 g


1. Roll out your tart crust dough to 2 mm thick. Press into the tart pans and bake. (Bake with baking weights at 170゚C for 15 minutes, take out the weights, and bake for another 5 minutes.)
2. When baked, brush the bottoms of the inside of the crusts with a beaten egg. Bake for another 3 minutes.
3. Heat the lemon juice, sugar, and butter in a pot until the butter and sugar dissolves. Put the gelatin in ice water.
4. In a bowl, beat the egg with a whisk. Mix in the mixture from Step 3 a little at a time. Once it is all mixed together, return the mixture to the pot.
5. Turn the heat to medium-low and mix well with a spatula. When the mixture has thickened, turn off the heat. Add the gelatin.
6. Strain the lemon curd into a bowl.
7. Place the bowl in ice water. Mix with a spatula until it cools completely.
8. Once cooled, pour into the tart crusts and chill in the refrigerator.
9. I topped with chopped pistachio.
10. It's stuffed full of lemon curd.

Story Behind this Recipe

A cake shop I frequent often has a lemon tart with a crème brûlée-like surface. To achieve that, you'd need a flame touch but since I dont have it, I came up with this simplified version.