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Baking Desserts

French Lemon Tart with Silky Lemon Curd and Buttery Pastry

French Lemon Tart with Silky Lemon Curd and Buttery Pastry

The tarte au citron is one of the great French patisserie classics. The filling should be intensely sharp and silky smooth, the pastry impossibly thin and buttery.

Ingredients

  • Sweet shortcrust pastry for 23cm tin
  • 4 lemons zested and juiced
  • 6 eggs plus 4 yolks
  • 200g caster sugar
  • 200g cold butter cubed
  • 150ml double cream

Method

Blind bake pastry case. Cook eggs, yolks, sugar and lemon juice in heavy pan until thick. Whisk in butter, strain, stir in cream. Pour into case. Bake 150C for 25-30 minutes. Cool completely before serving.

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