French Lemon Tart
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Ingredients
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Ingredients
- All-purpose flour190 g
- Butter (cold)115 g
- Powdered sugar60 g
- Egg yolk1 pcs
- Lemon juice120 ml
- Lemon zest15 g
- Eggs3 pcs
- Granulated sugar150 g
- Butter (for curd)115 g
Substitution Options:
Instructions
Make tart shell: Cream cold butter and powdered sugar.
💡 Don't overmix
💡 Butter should stay cold
Add egg yolk and flour. Mix until just combined.
💡 Dough will be crumbly
💡 Press into pan
Press into tart pan, chill 30 min. Blind bake 20 min at 350°F.
💡 Use pie weights
💡 Should be lightly golden
Make curd: Whisk eggs, sugar, lemon juice and zest.
💡 Strain to remove zest if desired
💡 Fresh juice is key
Cook over double boiler until thick, whisk in butter.
💡 Stir constantly
💡 Should coat spoon at 170°F
Pour into shell, bake 10 min to set. Chill 2 hours.
💡 Should barely jiggle
💡 Cover surface to prevent skin
Expert Tips
Tart Pan Calculator
Using a 11-inch pan? Calculator adjusts filling volume and suggests partial batch for perfect depth!
Lemon Emergency
Only have 80ml juice? Reverse calculate for a smaller tart or mix with lime for unique flavor.
Make-Ahead Magic
Calculator includes timeline for making components ahead. Shell and curd can be made 2 days early!
Nutrition Information
Per 1 slice (1/8 tart)
Elegant and tangy
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