Classic French Lemon Tart
A classic French lemon tart features vibrant citrus flavors encased in a delicious pastry shell, perfect as a dessert or snack.
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Instructions
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Preheat the oven to 375 F.
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Combine flour, sugar, and salt, then cut in chilled butter until the mixture resembles coarse sand with small butter pieces.
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Add cold water and toss until a dough ball forms, then divide it into two disks, wrap, and chill for several hours.
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Roll one chilled dough disk to fit a 10-inch fluted tart pan, pressing it firmly into the bottom and up the sides.
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Line the dough with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.
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Remove the weights, bake for 5 more minutes, and then allow the pastry shell to cool in the pan.
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Prepare a double boiler over simmering water.
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In the top part of the double boiler, combine 8 tablespoons butter and crème fraîche; set aside.
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In a separate pan over the double boiler, whisk together eggs, egg yolks, and sugar.
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Stir in lemon juice and cook, stirring constantly, for 3 minutes.
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Incorporate lemon zest and the reserved butter-crème fraîche mixture, then cook, stirring constantly, for another 3 minutes.
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Pour the hot lemon filling into the cooled pastry shell.
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Bake for 25 to 30 minutes, until the filling is set and golden brown.
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Cool the tart in the pan on a wire rack for 15 minutes before serving at room temperature or chilled.