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
Ingredients
- 1 pre-baked pastry shell
- 5 eggs lightly beaten
- ½ cup caster sugar
- 1 cup heavy cream
- 2 tsp finely grated lemon zest
- ½ cup lemon juice
Instructions
- Pre-heat oven to 200 °C
- 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, finger lime pearls, or even a light dusting of icing sugar
Notes
This 9½ inch tat pan features a convenient loose base that supports the tart and protects it from cracking until being served, with even heat distribution and cooling flow during the baking process.
