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French Tarte au Citron (Crisp Pâte Sablée with Silky Lemon Curd Filling)
The crown of Parisian pastry shops: a crisp, buttery sweet pâte sablée shell filled with a vibrant, velvety smooth lemon curd made from fresh lemon juice, eggs, and mounted cold butter.
Prep
30 min
Cook
25 min
Total
55 min
Ingredients
8servings
- All-purpose flour for crust200 g
- Butter for crust and mounted into curd140 g
- Sugar140 g
- Large eggs4 piece
- Fresh lemon juice and zest120 ml
Preparation Steps
1
Rub 80 g cold butter into flour with 50 g sugar and 1 yolk into shortcrust. Press into tart pan and freeze for 15 minutes.
15 min timer
2
Blind-bake crust with weights at 180°C for 15 minutes, remove weights, and bake 8 minutes more until golden; cool.
23 min timer
3
For curd: whisk 3 eggs, 90 g sugar, lemon zest and juice in a saucepan over medium-low heat until thick (82°C). Remove from heat and whisk in 60 g softened butter.
8 min timer
4
Pour warm lemon curd into baked shell, smooth surface, and chill in refrigerator for at least 2 hours before slicing.
5 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
