Lemon Tart

A classic French lemon tart (tarte au citron) is the epitome of elegance. It features a crisp, buttery shortcrust pastry filled with a bright, tangy, and intensely flavorful lemon curd. The beauty of this dessert lies in its perfect balance of sweet and sour. The rich pastry provides a perfect counterpoint to the vibrant, zesty filling. This recipe guides you through making both the crust and the filling from scratch, resulting in a dessert that is both stunning to look at and incredible to eat. It's the perfect finale for a dinner party or a special treat for an afternoon tea. A simple dusting of powdered sugar is all it needs to be ready for its close-up. The crust, known as pâte sucrée, is a sweet, cookie-like pastry that is crisp and sturdy enough to hold the luscious filling. Using a food processor makes quick work of the crust, but it can also be made by hand. The key is to use cold butter and not to overwork the dough. "Blind baking" the crust is a crucial step that ensures it stays crisp and doesn't become soggy from the wet filling. The filling itself is a simple but magical combination of eggs, sugar, and fresh lemon juice, which sets into a silky smooth custard in the oven. Using fresh lemon juice and zest is non-negotiable for achieving that bright, authentic lemon flavor.