A French Classic Reimagined
Tarte au Citron has always held a special place in my heart. Every time I slice through its delicate, buttery crust and reveal the vibrant, zesty filling inside, I’m transported straight to a quaint Parisian café on a sunny spring afternoon. This French lemon tart is a sublime balance of sweet and tart flavours—a dessert that never fails to impress, whether served at an intimate dinner or as the star of a festive gathering.
A Sensory Journey Through Flavor
What makes this dessert so enchanting is not only its bold flavor contrast but the sheer elegance of its presentation. The pastry shell, baked to perfection, is crisp yet tender, offering a delightful crunch that pairs beautifully with the smooth, tangy lemon curd. I love how the filling manages to be both refreshing and indulgent—a delicate interplay that excites the palate without overwhelming it. Every bite is a harmonious blend, carefully balancing the fresh zing of lemon with a whisper of sweetness that lingers delightfully.
A Personal Touch: Elevating Tradition
Over the years, I’ve experimented with different variations of this classic dessert. In my kitchen, I maintain a respectful nod to tradition while adding a personal twist—topping the tart with candied lemon slices and fresh mint leaves. These garnishes not only enrich the visual appeal but also infuse an additional burst of flavour that elevates each bite. Every element, from the silky lemon curd to the buttery base, is chosen with care to ensure that the final product is as sophisticated as it is delicious. For me, every slice is a little escape to that charming French bistro, where culinary art meets delightful indulgence.
Tarte au Citron Recipe
Tarte au Citron With Candied Lemon And Mint
Ingredients
For the pastry shell
- 200 g flour all purpose
- 100 g butter unsalted
- 50 g icing sugar
- 1 egg yolk
- 2 tbsp cold water
For the lemon filling
- 150 ml lemon juice freshly squeezed lemon juice (approximately 4 lemons)
- lemon zest 2 lemons
- 200 g sugar granulated
- 3 eggs
- 200 g butter unsalted
For the garnish
- 5 slices candied lemon
- 1 handful fresh mint
Instructions
- In a large bowl, combine the flour and powdered sugar. Add the cold, diced butter and gently rub it into the mixture using your fingertips until it resembles coarse breadcrumbs.Add the egg yolk and 2 tablespoons of cold water. Mix until the dough just comes together—add an extra tablespoon of water if necessary.Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface to fit a 23 cm tart pan.Press the dough into the pan, trim the edges, and prick the base with a fork.Chill for 15 minutes, then preheat your oven to 180°C (350°F) and bake the crust for 15 minutes or until lightly golden. Remove from the oven.
- In a saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs.Cook over medium-low heat, stirring continuously until the mixture thickens to a custard-like consistency (about 10 minutes).Remove from heat and stir in the butter pieces until completely melted and smooth.
- Pour the lemon filling into the warm pastry shell.Return to the oven and bake for an additional 5 minutes.Once cooled, garnish with candied lemon slices and fresh mint leaves.
Enjoy your slice of French paradise with every bite of this captivating Tarte au Citron!