Lemon tart is one of the original greats – a timeless dessert that cleanses the palate with a blast of citrus, while soothing a sweet tooth at the same time. Tart, zingy and refreshing, it’s the perfect end to a meal, whether served on its own or with a dollop of fresh cream to soften the edges. When life gives you lemons, make lemon tart!
Just about every bakery in Paris has tarte au citron on the menu. Bright yellow and serenely simple, it shines like a sun and catches your eye right away. It doesn’t need chocolate, cream or fancy piping to stand out. You know exactly what you’re getting: a smooth, rich, mouth-puckering lemon curd in a pastry shell. Magnifique!
Oh Là Là Lemon Tart
- 1 pre-baked pastry shell
- 5 eggs, lightly beaten
- ½ cup caster sugar
- 1 cup heavy cream
- 2 teaspoons finely grated lemon zest
- ½ cup lemon juice
- Pre-heat oven to 200 degrees Celsius
- In a bowl, whisk eggs, sugar, cream, lemon juice and zest
- Stand for 5 to 6 minutes.
- Pour mixture into pastry shell and bake for 20 to 30 minutes, until the mixture is just set
- Cool for 15 minutes or until room temperature
- Decorate with thin lemon slices, curls, raspberries, or even a light dusting of icing sugar Will freeze well in an airtight container for up to 3 months. Allow the tart to defrost in the fridge before serving.
Make ahead: once it’s baked, the tart will keep in an airtight container in the fridge for up to 2 days.