French Lemon Custard Tart

8 servings

240 minutes

French lemon tart is an elegant combination of a crispy pastry base and a delicate, rich lemon cream. This dessert hails from France, where its exquisite balance of tartness and sweetness captivates gourmets' hearts. The tart base is made from chilled dough, making it particularly crumbly. The lemon custard, prepared with fresh lemon juice, eggs, and butter, is velvety and vibrant. After cooling, the tart becomes a perfect complement to a cup of tea or coffee. It can be adorned with whipped cream or berries for added sophistication. This dessert is especially popular in warm weather due to its refreshing acidity and lightness.

Energy value per serving

• Calories: 506.7
• Proteins: 8.6g
• Fats: 29.3g
• Carbohydrates: 52.2g

Ingredients

• Cream 33%: 2 tbsp
• Egg yolk: 5 pc
• Wheat flour: 1.3 glass
• Sugar: 250 g
• Butter: 200 g
• Salt: 1 tsp
• Chicken egg: 4 pc
• Lemon: 6 pc

Cooking steps

1. First, make the tart base: 2 tablespoons of thick cream, 1 egg yolk, 1 and 1/4 cups of flour, 2 tablespoons of sugar, a pinch of salt, and 100 g of frozen butter. In a small bowl, whisk together the cream and egg yolk. In a large bowl, combine the flour, sugar, and salt. Grate the frozen butter and then add it to the yolk mixture and flour. Knead the dough and let it chill for 1 hour.

   Required ingredients:

   • Cream 33%: 2 tablespoons
   • Egg yolk: 5 piece
   • Wheat flour: 1.3 glass
   • Sugar: 250 g
   • Salt: 1 teaspoon
   • Butter: 200 g

2. Preheat the oven to 180 degrees. Grease the pan with butter. Roll out the dough on a floured surface, place it in the pan, and create edges, trimming the excess. Chill for 10 minutes. Cover the dough with parchment paper or foil and fill with weights (peas or beans). Place in the oven and bake for 15 minutes. Remove from the oven, take out the weights and paper, and bake for another 20 minutes until golden.

   Required ingredients:

   • Butter: 200 g

3. Making lemon filling: 4 large eggs, 4 large egg yolks, 1 cup sugar, 1 cup fresh lemon juice (about 6 lemons), a pinch of salt, 100 g cold butter, whipped cream for serving. Squeeze the lemon juice from the lemons to get about a cup and strain it. Mix the eggs, egg yolks, sugar, lemon juice and salt until smooth and homogeneous. Make a custard. Cook the mixture for about 3 minutes over medium heat while stirring constantly until the cream thickens. Remove the cream from heat and add the butter while mixing until smooth.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Egg yolk: 5 piece
   • Sugar: 250 g
   • Lemon: 6 pieces
   • Salt: 1 teaspoon
   • Butter: 200 g

4. Add lemon cream to the chilled base and chill the lemon tart for about 2 hours. Then remove the base from the mold and serve with whipped cream.

   Required ingredients:

   • Cream 33%: 2 tablespoons