Lemon Tart

Cheerily yellow and refreshingly tart, this classic treat will make you feel as if you’re enjoying a slice of tarte au citron from a bakery in France. I prefer my lemon filling on the puckery side and add extra sweetness on top with a full layer of powdered sugar. Each slice can be customized to the preferences of family and friends, making this sunny dessert ideal for holidays and entertaining.

Ingredients

Pastry

1 ¼ cups all-purpose flour
2 tablespoons confectioners’ sugar
¼ teaspoon salt
6 tablespoons chilled unsalted butter
1 egg yolk
½ teaspoon vanilla extract
2 tablespoons ice water

Lemon Curd Filling

¾ cup fresh lemon juice
Zest from ½ lemon
¾ cup granulated sugar
6 tablespoons unsalted butter
3 eggs
2 egg yolks

How to Make the Tart Pastry

Combine the flour, sugar, and salt in a food processor. Cut the butter into small pieces and pulse into the flour mixture until it resembles breadcrumbs. In a separate bowl, whisk the egg yolk, vanilla extract, and water just until combined. Add to the flour mixture and pulse to combine. Turn onto work surface or plastic wrap and gently form into a cohesive disk. Refrigerate wrapped dough for at least 30 minutes.

Once the dough has chilled and rested, roll it out to fit a 9-inch tart pan with removable bottom. Return to the refrigerator for 30 minutes and preheat the oven to 375 degrees. Line the tart with parchment paper and baking beans or pie weights, and bake for 15 minutes. Remove the parchment and beans/weights and bake for another 10 to 15 minutes, until the tart is golden and dry to the touch. Cool on a wire rack. Reduce the oven to 325 degrees.

How to Make the Lemon Curd and Assemble the Tart

Combine the lemon juice and zest, sugar, and butter in a saucepan. Heat on medium until the butter melts. Whisk the eggs and extra yolks in a bowl, and slowly pour the warm mixture into the eggs, whisking constantly. Return the filling to the saucepan and whisk over medium heat until it has thickened to the consistency of pudding, making sure not to boil.

Strain the lemon curd through a fine mesh sieve directly into the tart shell. Alternately, strain the curd into a bowl and then pour into the shell. Bake for 5 minutes, until the curd has set but the center still wobbles.

Cool and top with powdered sugar before serving.