Prepare to embark on a culinary journey that will transport your taste buds straight to the charming patisseries of France! This extraordinary tarte au citron is not your ordinary lemon tart - it's a show-stopping dessert that combines the bright, zesty punch of fresh lemon with a luxurious caramel crust that will make your guests swoon. Imagine cracking through a golden caramel base to reveal a silky, tangy lemon filling that's both refreshing and indulgent. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup sugar (for caramel)
- 1/4 cup water
- 1 pre-made tart shell
- 4 large eggs
- 1 cup lemon juice
- 1 cup heavy cream
- 1/2 cup sugar (for filling)
Instructions
- Begin by preparing your workspace and gathering all the ingredients. Make sure you have a clean surface to work on and all your tools ready, including a whisk, mixing bowls, measuring cups, and a saucepan.
- In a medium saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat to make the caramel. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil undisturbed. Watch closely as it turns a deep amber color, which should take about 8-10 minutes.
- Once the caramel reaches the desired color, immediately pour it into the bottom of a pre-made tart shell, tilting the shell to evenly coat the bottom. Be careful, as the caramel will be extremely hot. Set the tart shell aside to cool and allow the caramel to harden.
- While the caramel is cooling, preheat your oven to 350°F (175°C).
- In a mixing bowl, crack the 4 large eggs and whisk them together until well combined. Add 1/2 cup of sugar for the filling and continue to whisk until the mixture is smooth and slightly frothy.
- Next, add 1 cup of fresh lemon juice to the egg mixture, whisking continuously to combine. The acidity of the lemon juice will help to temper the eggs and create a smooth filling.
- In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the lemon and egg mixture until fully combined. Be careful not to deflate the whipped cream; you want to keep the filling light and airy.
- Once the filling is prepared, pour it into the cooled tart shell over the hardened caramel. Smooth the top with a spatula if necessary.
- Place the tart in the preheated oven and bake for about 25-30 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be firm, and the top may develop a light golden color.
- After baking, remove the tart from the oven and allow it to cool to room temperature. Once cooled, refrigerate the tart for at least 2 hours to set completely before serving.
- To serve, slice the tart into wedges and enjoy the combination of the tangy lemon filling and the sweet caramel crust. Optionally, garnish with whipped cream or lemon zest for an extra touch.
Tips
- Caramel Mastery: Watch your caramel like a hawk! The difference between perfect amber and burnt sugar is just seconds. Remove from heat the moment it reaches a deep golden color.
- Temperature is Key: Use room temperature eggs for a smoother filling and ensure your cream is well-chilled before whipping for the best volume.
- Prevent Curdling: When adding lemon juice to eggs, whisk continuously and add slowly to prevent the eggs from scrambling.
- Cooling Technique: Allow the tart to cool completely at room temperature before refrigerating to prevent condensation and maintain the perfect texture.
- Serving Suggestion: For an extra touch of elegance, garnish with fresh lemon zest, a dollop of whipped cream, or a light dusting of powdered sugar just before serving.
- Make Ahead: This tart actually improves in flavor if made a day in advance, so it's perfect for entertaining!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 140mg
