LEMON TART (TARTE AU CITRON):
A SUNNY ENDING TO A PERFECT DAY
Top-off your outdoor gathering with a dessert that’s like a burst of lemon on the tongue. French Lemon Tart (Tarte au Citron) is a citrusy lemon pastry usually topped with powdered sugar. If you can, get the slightly larger, sunnier Meyer Lemons. They bring a puckery tartness, nuanced sweetness and slight tang of orange to what guests will say is a definite “thumbs-up.”
½ C granulated sugar
7 T butter, plus extra for greasing
1 C + 2 T all-purpose flour
Pinch of salt
3 large eggs
3 large egg yolks
2/3 C fresh lemon juice
½ C plus 2 T butter
¾ C granulated sugar
Preheat oven to 300°F. Grease a 9-inch tart pan with a removable bottom.
Place all pastry ingredients in a medium bowl, kneading lightly to combine. Cover with plastic wrap and refrigerate for at least 30 minutes. Place the chilled dough on a work surface dusted with flour and roll out 1/8-inch thick. Transfer to tart pan and pierce bottom several times with a fork. Chill until filling is made.
Place eggs and egg yolks in a small bowl, whisking to combine.
Place the lemon juice, butter and sugar in a medium saucepan over low heat, stirring until butter has melted and mixture is combined. Pour a little of the lemon juice mixture into eggs, stirring constantly to prevent curdling. Pour egg mixture into lemon juice mixture and stir constantly over low heat until mixture thickens and begins to bubble around edges.
Pour lemon mixture into the tart shell and bake for 30 minutes or until top is golden.
Dust top with powdered sugar before serving.
Makes 8-10 servings