Tarte Au Citron

Yes, we Americans make an excellent Lemon Meringue pie, but this is not that. This lemon tart is a step above in terms of lemon flavor and the sandy textured sable crust. Trust the French to elevate the pie to a divine lemon dessert! The famous Tarte au Citron!

LEMON TART WITH SABLE CRUST (TARTE AU CITRON)

FOR SABLE TART SHELL:

1 cup butter at room temperature

½ cup granulated sugar

¼ cup light brown sugar, packed

1 tablespoon vanilla bean paste or pure vanilla extract

2 cups all-purpose flour

⅓ cup rice flour or additional all-purpose flour

½ teaspoon salt

-Preheat the oven to 325°F and lightly grease 6 regular-sized muffin tins.

-Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and brown sugar on high speed until pale and fluffy, about 3 minutes. Beating the butter and sugar together well will create a shortbread crust that is crisp and light and holds together well.

-In a separate bowl, mix the flour and salt then add it to the butter mixture and mix gently with your hands or by pulsing the food processor a few times, just until blended and the dough forms clumps. Gather dough into a loose ball, trying to handle the dough as little as possible, then push and shape into a rough disc. Wrap the disc with parchment paper and place to chill in the refrigerator for at least 30 minutes.

-Between 2 sheets of lightly floured parchment paper, place the chilled dough and then roll it out into an 11 - 12 inch circle. Remove the top parchment paper then place the tart pan on top of the dough and place your hand under the parchment paper. Invert the dough into the tart pan and then tamp the dough down into the edges and ups the sides of the pan, trying to create an equal depth of dough, about 1/4 inch thickness all over. Trim the edges of pastry evenly with the top of the tart pan and press with the tines of a fork all around the edge to create a decorative border (or try a more intricate border if you like.)

-Cover with plastic wrap and allow the pie dough to rest in the refrigerator for at least 30 minutes. Blind bake the tart shell by placing a sheet of parchment paper into the shell, covering the bottom and sides. Fill the cavity with baking beans or large dried beans. Partially bake the crust for about 20-25 minutes, until the edges are golden. The bottom should be slightly browned and golden. If not, continue baking another 5 minutes or until the tart shell is golden on the bottom.

-Meanwhile prepare the meringue according to the directions below.

-Remove the crust from the oven when golden. Remove the parchment paper and the beans and set aside. Pour the warm lemon curd directly into the tart shell scraping the pot with a rubber spatula. Smooth the lemon filling in the tart shell.

-Spoon the prepared meringue around the edges of the tart, then with a spatula spread and swoop the meringue into curls. Place the tart back into a 350 degree oven and bake for 10 - 15 minutes or until the peaks of the meringue turn golden to light brown. Remove from the oven and let cool then chill until time to serve.

-Garnish Lemon Curd Tart with small slices of strawberries fanned, blueberries or raspberries.

-Makes 6 - 8 servings.

FOR LEMON CURD FILLING:

1 cup freshly squeezed lemon juice

finely grated zest of one lemon

1 cup sugar

12 tablespoons butter, cut into cubes

4 large eggs

4 large egg yolks

-In a medium-sized non-aluminum saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks and mix well with a wire whisk.

-Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when you lift some of it up with the whisk and it visibly mounds up when dropped back down over the rest of the mixture in the saucepan. It should take about 5 minutes over medium-high heat. Do not allow to come to a boil. Watch for the first bubble then remove it quickly from the heat.

MERINGUE TOPPING:

5 egg whites

1/2 tsp. cream of tartar

1/2 cup granulated sugar

1/2 tsp. vanilla extract

Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add vanilla, beating well. Set aside. (Do not prepare meringue more than 30 minutes in advance of baking it.)

Spoon meringue around the edges of the tart then smooth and swirl into curls. Bake until meringue is golden brown on the tips.

Garnish tart with fresh berries and serve chilled or at room temperature.

As beautiful as it is delicious, this is a lemon dessert that is a “must taste” at least once in your life. Problem is, once tasted, you’ll want to make it again and again.