How to Make a Classic French Tarte au Citron with Lemon Curd and Meringue

Simple Summary

This classic French Tarte au Citron with Lemon Curd is a perfect balance of sweet and tart flavors, featuring a buttery shortcrust pastry filled with silky smooth lemon curd and topped with a delicate meringue.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Chill Time: 5 hours
• Total Time: 6 hours 15 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

For the pastry:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/4 cup (50g) powdered sugar
• 1 large egg yolk
• 2-3 tablespoons ice water

For the lemon curd:

• 4 large eggs
• 4 large egg yolks
• 1 cup (200g) granulated sugar
• 3/4 cup (180ml) fresh lemon juice (about 4-5 lemons)
• 2 tablespoons lemon zest
• 1/2 cup (113g) unsalted butter, cubed

For the meringue:

• 3 large egg whites
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

1. Prepare the pastry: In a food processor, pulse flour, butter, and powdered sugar until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing until dough comes together. If needed, add more water, 1 teaspoon at a time.

2. Form dough into a disk, wrap in plastic, and refrigerate for 1 hour.

3. Preheat oven to 375°F (190°C). Roll out dough and line a 9-inch tart pan. Prick bottom with a fork, line with parchment paper, and fill with pie weights.

4. Blind bake for 15 minutes, remove weights and parchment, then bake for another 10 minutes until golden. Cool completely.

5. Make the lemon curd: In a heatproof bowl, whisk together eggs, egg yolks, sugar, lemon juice, and zest.

6. Set bowl over a pot of simmering water (double boiler). Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 10-12 minutes.

7. Remove from heat and stir in butter until melted. Strain through a fine-mesh sieve into a bowl. Cover surface directly with plastic wrap and refrigerate until cool, about 2 hours.

8. Pour cooled lemon curd into the baked tart shell, smoothing the top. Refrigerate while preparing meringue.

9. For the meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.

10. Spread or pipe meringue over the lemon curd, making sure to seal the edges.

11. Preheat broiler. Place tart under broiler for 1-2 minutes, watching carefully, until meringue is lightly browned. Alternatively, use a kitchen torch to brown the meringue.

12. Refrigerate tart for at least 2 hours before serving.

Chef's Notes

• For a perfectly clear lemon curd, make sure to strain it to remove any cooked egg bits.
• The tart shell can be baked a day in advance and stored at room temperature.
• To prevent weeping, make sure your meringue is spread on the lemon curd while it's still warm.
• For a twist, try adding a tablespoon of lavender to the lemon curd for a floral note.
• This tart is best consumed within 2 days for optimal texture and flavor.

Nutritional Info

Per serving (1/8 of tart): Approximately 450 calories, 25g fat (15g saturated), 55g carbohydrates, 7g protein, 1g fiber. Rich in vitamin C from the lemons and calcium from the dairy products. While indulgent, this dessert provides a good source of antioxidants from the citrus fruits.

Serving Suggestions

Serve this Tarte au Citron chilled for the best flavor and texture. It pairs beautifully with a dollop of crème fraîche or a scoop of vanilla ice cream. For a refreshing contrast, serve alongside fresh berries or a berry coulis. This elegant dessert is perfect for special occasions, dinner parties, or as a sophisticated finish to a French-themed meal. Accompany with a glass of dessert wine like Sauternes or a cup of Earl Grey tea for a truly indulgent experience.