French Lemon Tart
8 servings
90 minutes
French lemon tart is an exquisite dessert embodying the elegance and delicacy of French cuisine. Its history traces back to traditional tarts made in Provence and Paris, where the freshness of lemon perfectly complemented the crispy crust. This tart features a delightful sweet-sour filling with subtle notes of lemon zest, harmoniously complemented by the creaminess of condensed milk and cream. The crunchy shortcrust pastry creates the perfect base for the creamy filling, which acquires a tender, slightly silky texture after baking. The French lemon tart not only delights with its taste but also decorates any table with its sunny brightness. It is ideal for concluding a refined dinner or as an elegant treat with coffee. Its rich citrus aroma awakens the appetite and offers true gastronomic pleasure.
1
Mix flour, butter, 2 eggs, and zest in a blender and form a ball from the dough. Knead by hand until elastic and soft. Wrap the dough in plastic wrap and refrigerate for half an hour.
- Wheat flour: 1.3 glass
- Butter: 80 g
- Chicken egg: 6 pieces
- Lemon zest: 1 tablespoon
2
Preheat the oven to 190 degrees. Roll out the dough thinly and line the bottom of the pie dish with it. Make holes with a fork, cover with baking paper, and add a weight (rice, dry peas or beans). Bake for about 15 minutes, then remove the weight and return to the oven for another 5 minutes. Reduce the temperature to 150 degrees.
3
Squeeze juice from lemons and finely grate the zest.
- Lemon: 3 pieces
- Lemon zest: 1 tablespoon
4
In a bowl, mix juice, zest, 4 eggs, powdered sugar (leave 3 tablespoons), cream, and condensed milk. Strain this mixture and carefully pour it into the prepared base.
- Lemon: 3 pieces
- Lemon zest: 1 tablespoon
- Chicken egg: 6 pieces
- Icing sugar: 1.5 glass
- Icing sugar: 1.5 glass
- Double cream 40% fat: 110 ml
- Condensed milk: 3 tablespoons
5
Bake the tart for another 30-40 minutes to set the filling. It should be slightly liquid in the center until it cools. Dust with powdered sugar (3 tablespoons).
- Icing sugar: 1.5 glass
