You may be wondering, Deb, why I'm sharing a lemon tart recipe when the ultimate lemon tart already exists on my site. Alright, I might be exaggerating a bit, but I truly adore the entire lemon tart along with its counterpart, the whole lemon bars found in The Smitten Kitchen Cookbook, just as much as you do — the combination of simplicity and complexity, along with the delightful surprises.
However, that doesn't stop me from being unable to resist a classic lemon curd tart (tarte au citron) when I see one in a pastry shop display, especially in Paris, where it's a staple. Just let me have a crisp, buttery shell filled with smooth lemon curd, and I'll savor it every single time, particularly in winter when we crave more daylight and warmth.
What I lacked was my own reliable recipe for a classic lemon tart. Yes, there are many great ones online and on my shelves of cookbooks. The issue isn't a shortage of options. Rather, I have a small issue with most of them. A lot of lemon curd tart recipes come from renowned pastry shops and chefs, which is fantastic — for them. Or for me when I’m fortunate enough to enjoy one they’ve created.
But I am a home cook working with a very basic kitchen and only a moderate amount of patience. I don’t want to figure out what to do with six egg whites when the filling requires only yolks. I don’t want to roll out a tart crust if I can simply press it in. I’m not fond of using pie weights, ever. I don't want to use a thermometer to check the temperature of the filling. And I prefer to use butter in the amounts its packaged — in this case, that means 4-ounce sticks. Lastly, I want the filling to fill the shell so that it matches the joy and skill of the professional versions.
It took several seasons of experimenting, but it's finally ready, and I couldn't wait any longer (perhaps to wait for egg prices to drop) to share it with you because this is the One: a lemon tart designed for home cooks like myself. It uses whole eggs, whole sticks of butter, requires no rolling pins or pie weights, and you can forgo the thermometer if you trust your instincts to recognize when the filling has thickened — or your wrist, as the whisk starts to pull. It’s elegant enough to serve at the most upscale brunch but simple and bright enough to make a frosty winter day feel at least momentarily bearable. It's bursting with lemon flavor, and just looking at it brings me joy. Having a slice paired with whipped cream and fresh berries? That’s mandatory.
Previously
6 months ago: Salted Caramel Peach Crisp
1 year ago: Crispy Potatoes with Mushrooms
2 years ago: Cauliflower Salad with Dates and Pistachios
3 years ago: Spanakopita
4 years ago: Parmesan Oven Risotto
5 years ago: Roasted Squash and Tofu with Ginger
6 years ago: Plush Coconut Cake
7 years ago: Sheet Pan Meatballs with Crispy Turmeric Chickpeas
8 years ago: Chocolate Dutch Baby
9 years ago: Blood Orange, Almond, and Ricotta Cake and Cabbage and Sausage Casserole
10 years ago: Key Lime Pie and Make Your Own Vanilla Extract
11 years ago: Pear and Hazelnut Muffins and Warm Lentil and Potato Salad
12 years ago: Lentil Soup with Sausage, Chard, and Garlic
13 years ago: Buttermilk Roast Chicken
14 years ago: Baked Potato Soup
15 years ago: Black Bean Soup + Toasted Cumin Seed Crema and Cranberry Syrup and an Intensely Almond Cake
16 years ago: Clementine Cake and Mushroom Bourguignon
17 years ago: Chicken Caesar Salad and Fried Chicken
18 years ago: Grapefruit Yogurt Cake
Classic Lemon Curd Tart
Crust
1 cup plus 2 tablespoons (150 grams) all-purpose flour
1/2 teaspoon kosher salt
1/3 cup (40 grams) powdered sugar or 1/4 cup (50 grams) granulated sugar
1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, diced
Filling
1 cup plus 2 tablespoons (225 grams) granulated sugar
1/4 teaspoon kosher salt
4 large or 5 medium-large lemons
5 large eggs
1/2 cup (4 ounces or 115 grams) unsalted butter, cold, cut into pieces
Whipped cream and berries, to serve (optional)
Preheat oven: To 350°F (175°C).
Prepare the crust: In a food processor, combine the flour, salt, and sugar. Add butter and process until the mixture forms large clumps — if it doesn't come together, keep blending, as it may need another minute.
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A large pool of winter sunshine; a lemon curd tart designed for home bakers like us. Using whole eggs, there's no need for rolling pins, pie weights, or thermometers. It's elegant enough to be presented at the most upscale brunches...