Lemon Cake (Tarte au Citron)
8 servings
120 minutes
Lemon tart (Tarte au Citron) is an exquisite dessert of French cuisine that impresses with its harmonious blend of sweetness and bright acidity. Its history begins in France, where delicate shortcrust pastry became the perfect base for rich lemon curd. This tart delights with its contrast of textures: a crispy base, velvety cream, and airy Italian meringue. The flavor is a balance of lemon freshness and creamy softness, leaving a pleasant sweet-sour note. Served chilled, it is perfect for festive occasions or elegant tea time. The uniqueness of this dessert lies in its versatility: it can be adorned with caramelized zest or light whipped cream, creating a new gastronomic experience. Each spoonful is a journey into the world of French pastry classics where tradition meets modern taste.
1
Preheat the oven to 180 degrees.
2
Cut the butter into small cubes and put it in the freezer.
- Butter: 130 g
3
Break 1 egg into a cup, whisk it, and mix with vanilla extract (to taste).
- Chicken egg: 9 pieces
- Vanilla extract: to taste
4
Sift the flour into a bowl, add salt and 10 g of sugar, and mix.
- Wheat flour: 200 g
- Salt: 5 g
- Sugar: 400 g
5
Add well-chilled butter and quickly rub the pieces of butter with the flour using your fingers. It's important not to press too hard; the butter should not come into contact with your skin. Once all the large lumps are crushed, quickly rub the mixture in your palms until it turns into fine uniform crumbs. This should take no more than a few minutes.
- Butter: 130 g
6
Pour the egg with vanilla in the center, chop the dough with a plastic scraper, mixing all the ingredients.
- Chicken egg: 9 pieces
- Vanilla extract: to taste
7
Once the dough becomes somewhat uniform, transfer it to the table and knead it from all sides for no more than a minute until it is smooth, even, and elastic. Shape it into a ball, gently press it with your hand, wrap it in plastic wrap, and place it in the refrigerator.
8
We squeeze juice from lemons. We beat with sugar and eggs until smooth.
- Lemon: 3 pieces
- Sugar: 400 g
- Chicken egg: 9 pieces
9
Put on low heat and cook, stirring constantly with a silicone spatula. It should thicken to the consistency of thick sour cream over low heat. Strain through a sieve.
10
Then, add the butter in parts and mix well, breaking up any lumps that may form as the curd thickens. Let it cool.
- Butter: 130 g
11
Take the dough, roll it out evenly on a lightly floured surface, carefully transfer it to the tart pan, and gently press it against all the sides. Remove excess dough from the edges. Use a fork to prick holes in several places at the bottom. Bake until fully cooked and golden-brown.
12
Italian meringue. In a saucepan, mix 120 g of water and 240 g of sugar, boil the syrup to the 'soft ball' stage - 118 degrees. To check, drop the caramel into cold water - the cooled ball should be squishable in your hands but not spread out.
- Water: 10 ml
- Sugar: 400 g
13
Meanwhile, we beat the chilled egg whites with a mixer. When the whites reach soft peaks, we slowly pour in the hot syrup while continuing to beat. Then we beat at maximum speed for about 5 minutes (the meringue should cool and be thick and stable).
- Chicken egg: 9 pieces
14
For the tart base, spread the chilled lemon curd. Then, using a piping bag (or just a spoon), beautifully layer the meringue on top. Give it color with a culinary torch or in the oven at maximum temperature for a couple of minutes.
15
Serve chilled.