PARISIAN-STYLE LEMON TART

I LOVE anything lemon! I add lemon juice to my soups, sauces, and stews, lemon zest to my veggies and salads, and even make a lemon salt that…well, I use on everything! Needless to say this is one of my favorite desserts.

Reminiscent of Parisian patisseries while simultaneously echoing the flavors of my Grandma Dalbey’s lemon bars, this tart hits all the high points of my cherished sweet-tart memories. The custard is oh so light and the crust just subtly sweet, making this a perfect finish to almost any fare.

Parisian-Style Lemon Tart

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American, French, Mediterranean

Servings 10

Ingredients

  

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Crust

• 10 Tbsp Butter, unsalted
• 1 Zest of 1 Lemon
• 1 3/4 Cups Flour all purpose flour is fine
• 1/4 Cup granulated Sugar
• 1 pinch of Salt

Custard

• 1 Cup Granulated Sugar
• 1 Zest of 1 Lemon
• 6 Large Eggs
• 1 Cup Fresh Lemon Juice About 5 – 6 Lemons freshly juiced
• 1 Pinch of Salt
• 1/2 Cup Heavy Whipping Cream Cold, with a medium bowl pre-chilled prior to whipping.

Instructions

 

Equipment

• 1 Medium Mixing Bowl

  1 Medium Mixing Bowl-Chilled for 10+ minutes in the Fridge

  Parchment paper and Baking Beans for “Blind Baking” the crust

  11 Inch Tart Pan with removable bottom. *see Notes

  Food Processor

  Mixer

  Baking Sheet

Crust

• Preheat oven to 350°F.

  Position an oven rack in the middle of the oven.

  Have ready an 11 inch tart pan with a removable bottom. *(Please see Notes.)
• Melt the Butter in a saucepan or the microwave. Add the Lemon Zest and let steep for 5 minutes.
• In a food processor combine together the Flour, 1/4 Cup of Sugar, and Salt.

  Gradually stream in the Butter and Lemon Zest mixture. Mix until the dough starts to come together, and when pinched between your fingers it sticks together. *(This can also be done just using a fork.) Bring all the dough together into a ball.
• Transfer the dough to the tart pan and begin to press it into the pan.

  Begin by placing your entire hand on the dough and pushing down. Turn the pan a quarter turn and repeat until the dough is spread out. This will make it easier to finish pressing the dough evenly to the edge and up the sides of the tart pan.

  Prep to Blind Bake: Place a piece of parchment paper over the crust and fill the center of the tart with baking weights, dried beans or rice. You just need a little weight to keep the crust from puffing up.

  Bake for 20 minutes, or until the crust is a light golden brown color. Let it cool while you make the custard. (If you find a crack in the crust, just mix 1 Teaspoon of Flour with 1/2 Teaspoon of water to make a paste, then using your fingers seal the cracks with the mixture.)

Custard

• In a food processor add 1 Cup Sugar and Lemon Zest, and process together to get a super fine consistency
• In a medium bowl, whisk the Eggs until combined.

  Add the Sugar and Lemon Zest mixture and whisk to combine.

  Add the Lemon Juice, Salt, and combine.
• In a pre-chilled medium bowl, beat the Heavy Whipping Cream until soft peaks form. *Start on a medium speed and gradually increase to medium high.
• Whisk the Heavy Whipping Cream into the Egg mixture until combined.

Assembly

• Place a baking sheet on the center rack in the oven, then place the tart pan with the baked crust onto the baking sheet. Pour in the custard mixture. *(The crust will still be a little warm-it’s ok).
• Bake for 30 minutes, or until the custard is just set in the middle.

  Let the tart cool for at least an hour or two before serving.

  Serve with just a dusting of powdered sugar, or a dollop of Crème Fraîche and some fresh berries.  

Notes

1. Tart Pan:

• The purpose of the removable bottom is so that you can display the tart as shown here. Alternatively, you can make this in a tart pan without the removable bottom, garnish the top, and serve each piece directly from the pan.
• Many people do not have an 11 inch pan. You can make this in a 10 inch pan, however you will need to bake it 10-15 minutes longer, until it sets in the middle. 

2. If you remove the very top rack of your oven you will more easily be able to pour the custard into the tart pan after placing it in the oven… I’ve learned from experience-and a few burned areas on my wrist!  If your bowl it too big, you can transfer the custard to a Pyrex measuring cup with a spout or use a ladle to place the custard in the tart. 

Keyword Lemon Custard, Lemon Dessert, Lemon Tart

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