About this recipe

A timeless French-inspired lemon tart with a buttery, crisp shortcrust pastry shell filled with a silky, bright lemon curd. The balance of sweet and tart is perfectly calibrated — smooth enough to melt on your tongue, bold enough to wake up your taste buds. This is the kind of dessert that looks stunning but is completely achievable at home with a little patience.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the all-purpose flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Work quickly to keep the butter cold.

2. 2

   Add the egg yolk and 2 tablespoons of ice water. Mix with a fork, then use your hands to gently bring the dough together. If it's too dry, add ice water one teaspoon at a time. The dough should just hold together when pressed — do not overwork it.

3. 3

   Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

4. 4

   Preheat the oven to ![375°F]. On a lightly floured surface, roll the chilled dough out into a circle about 12 inches in diameter and ⅛-inch thick. Carefully drape it over a tart pan with a removable bottom and press it gently into the sides. Trim any excess dough flush with the top edge of the pan. Prick the base all over with a fork.

5. 5

   Line the tart shell with parchment paper and fill with pie weights or dried beans. Place on a baking sheet and blind bake for 18 minutes, until the edges are set and lightly golden.

6. 6

   Remove the parchment paper and weights. Return the shell to the oven and bake for another 8–10 minutes, until the base is golden and dry. Remove and let cool completely on a wire rack before filling.

7. 7

   Reduce the oven temperature to ![325°F]. In a medium saucepan, whisk together the eggs, egg yolks, and granulated sugar until well combined. Add the lemon juice, lemon zest, and salt. Whisk to combine.

8. 8

   Place the saucepan over ^[medium-low heat]. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the curd thickens enough to coat the back of the spoon and reaches %[170°F], about 8–10 minutes. Do not let it boil.

9. 9

   Remove from heat. Add the butter cubes a few at a time, stirring until each addition is fully melted and incorporated. The curd should be smooth and glossy.

10. 10

    Pour the warm curd through a sieve into the cooled tart shell to remove any cooked egg bits and zest. Use the back of a spoon to press it through. Smooth the top with a spatula.

11. 11

    Carefully transfer the tart (on its baking sheet) to the ![325°F] oven. Bake for 15–18 minutes, until the filling is just set at the edges but still has a very slight wobble in the center — it will firm up as it cools.

12. 12

    Remove from the oven and let the tart cool completely at room temperature for at least 1 hour, then refrigerate for at least 1 hour before serving. This allows the curd to fully set and the flavors to deepen.

13. 13

    When ready to serve, carefully remove the tart from the pan and place on a serving plate. Dust lightly with powdered sugar and garnish with lemon slices and a dollop of whipped cream, if desired. Slice with a sharp, clean knife, wiping between cuts for neat slices.