This lemon tart recipe is magic because this recipe is so easy to bake. Magic because there is not a tone of butter inside. In this French recipe, you will have the perfect balance between acidity and sweetness. I want you to nail the perfect lemon tart with its essential steps and pro-tips. An Irresistible Dessert Worth Sharing, or not 😉
3 lemons : for juice and zests
30g of Butter
150g of Sugar
3 egg yolks
A little of water
30g of corn starch like Maïzena
Preheat oven to th.6 (180ºC-350°F).
In a saucepan, or in a bowl, whisk 3 egg yolks with 150 g sugar.
Add 5 cl water (50 ml). Add 30 g cornflour diluted in a further 5 cl water (50 ml).
Add a further 15 cl (150 ml) of water, then the zest of 3 lemons, and the juice of 3 lemons (3/4 plastic glass of pure lemon juice).
Thicken over low heat. Remove at first broth. Remove from heat and add 30 g butter or margarine.
You can always make the meringue on top with 3 beaten egg whites, salt and 100g sugar for 5 seconds at 250ºC, ½ hour in the fridge, or a little in the freezer.
Roll out by hand or with a rolling pin. For the dough I use the one from the Tarte Tatin which was perfect
Bake alone at 180ºC for approx. 25 min. Do not bake with lemon cream afterward.
In a saucepan, whisk 3 egg yolks with 150 g sugar.
Bon appétit !