Meyer Lemon Tart (Tart Au Citron)

Print Recipe

5 from 14 votes

A delicious lemon tart with a creamy and tart filling. Lemon curd is one of the easiest things to make.

Prep Time40

Cook Time55

Chilling Time3

Total Time4 35

Course: Dessert

Cuisine: French

Servings: servings

Calories: 433kcal

Author: Cheryl Norris

Equipment

9-inch Tart Pan with Removable Bottom
Stand Mixer
Digital Scale
Medium_Sized Mixing Bowls

Ingredients

Meyer Lemon Curd

Pate Sucree

12 tablespoons ((169 grams) unsalted butter room temperature
1/2 teaspoon kosher salt
1 cup (120 grams) powdered sugar sifted
1/4 cup (28 grams) almond flour sifted to remove lumps
1-1/2 teaspoons pure vanilla extract
1 large (50 grams) egg
1 large (20 grams) egg yolk
2-1/2 cups (314 grams) unbleaced all-purpose flour sifted

Meyer Lemon Curd

3/4 cup (150 grams) granulated sugar
3 teaspoons lemon zest about 2-3 lemons
3/4 cup (180 ml) fresh squeezed Meyer lemon juice 4-6 lemons depending on size
4 large (80 grams) egg yolks
2 large (100 grams) eggs
8 tablespoons (113 grams) unsalted butter room temperature

Meringue (Optional)

3 large (90 grams) egg whites
1/2 cup (100 grams) granulated sugar

US Customary - Metric

Instructions

Pate Sucree

This recipe makes enough dough for two tarts. If only making one tart, the other half of the dough can be refrigerated for up to 2 days, or frozen for up to 2 months.
For the recipe the crust is prebaked. Prebaking ensures the crust will be nice and brown when the lemon filling is added.
Sift the powdered sugar and the flour into separate bowls.
With a stand mixer beat the butter and salt together on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed until combine. Scrape down the sides of the bowl.
Add the almond flour and the vanilla and mix on low speed until combined.
Add the eggs and 1/3 of the flour and beat on low speed until well combined. Scrape down the bowl. Add the remaining flour and mix on low speed until the dough comes together. The dough will be soft.
The dough will weigh about 670 grams. Split the dough into two pieces, 335 grams each, shape each into a circle and wrap in plastic wrap. Refrigerate for at least 2 hours.
Lightly butter a 9-inch tart pan. Do not use too much butter. Remove the dough from the refrigerator and roll it out to 1/4-inch thick circle. Fold the dough in half and place into the pan. Unfold the dough and gently press the dough into the base and sides of the pan being careful not to tear the dough. Remove excess dough for the edge of the dough is even with the top edge of the pan.
Refrigerate the dough for at least 1 hour.
Preheat the oven to 325°F.
Blind bake the tart dough. Line the dough with aluminum foil and fill it with pie weights or beans. I use dried beans and keep a jar of beans in my pantry. Bake the dough for 15 minutes. Remove the dough from the oven and remove the beans and foil. Return the dough to the oven and bake for another 15 minutes until the crust is golden brown.
Remove from the oven and place it on a wire rack. Leave the oven on at 325°F while you make the lemon curd,

Make the Meyer Lemon Curd

While the tart crust is baking make the lemon curd. Place a fine-mesh strainer over a large bowl and a spatula, near the stove.
Pour the sugar into a stainless steel saucepan. Zest the lemons on top of the sugar until you have what looks like 3 teaspoons. Use your fingers to rub the zest into the sugar. Juice the lemons until you have 3/4 cup of juice.
Add the egg yolks and whole eggs and whisk until well blended. Whisk in the lemon juice and butter.
Cook the mixture over medium-low heat, whisking constantly until the mixture is thickened and reaches the temperature of 185°F. Use an instant-read thermometer to check the temperature. Do not let the curd boil or it will curdle. When the curd is ready pour it into the fine mesh strainer and press it through the strainer with a spatula to remove the solids.

Bake the Tart

Pour the warm lemon curd into the pre-baked tart shell and bake for 10 minutes. Remove it from the oven and place it on a wire cooling rack. Let it cool to room temperature before serving.
Store the tart in the refrigerator after it has cooled and if you're not serving it right away.
NOTE: The ingredients for the tart can be made in advance. The curd can be made one (1) week in advance. After making the lemon curd cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill it. Once its chilled, store it in an airtight container until ready to use. When ready to make your tart bring the curd to room temperature, stir it to loosen it up and follow the directions above.

For the Meringue (Optional Topping)

This lemon tart is delicious all my itself, but if you would like to add a topping use this recipe for a meringue tart.
Place the egg whites and sugar in the bowl of a stand mixer and set over a pan of simmering water. Whisk until the mixture reaches 160 degrees F then immediately put the bowl on the mixer, attach the whisk attachment, and whip at medium high speed until the mixture is cool and the whites hold stiff peaks, about 5-7 minutes.
Scrape the meringue into a pastry bag fitted with a star tip and pipe a ring around the perimeter of the tart. Or spread in a ring around the tart with a spatula. Use a kitchen torch to toast and brown the meringue.

Storing the Tart

The baked tart can be stored at room temperature for up to 2 hours after it has cooled and in the refrigerator for up to 3 days in a covered container.
Once the meringue is added the tart should be consumed the same day.

Notes

Freezing the Dough: The tart dough can be frozen up to 2 months. Wrap the dough in two layers of plastic wrap, then place it in a freezer storage bag.

Mixing the Dough: Mix the dough on low to prevent the development of too much gluten in the tart dough which can result in a tough hard crust.

For this recipe, the tart crust is made first, and while it's baking in the oven make the Meyer Lemon Curd. Add the warm lemon curd to the crust and bake it in the oven.

Nutrition