The lemon custard tart, also known as lemon tart or tarte au citron, has a rich history dating back several centuries. Its origins can be traced to the kitchens of medieval Europe, where the combination of citrus fruits and custard became popular among royalty and nobility. The recipe evolved over time, and by the 19th century, lemon tarts were a common dessert in France and England.
The flavor profile of a lemon custard tart is a delightful balance of sweet and tangy. The smooth and creamy custard filling, typically made with eggs, sugar, lemon juice, and zest, offers a velvety texture with a zingy citrus kick. The buttery and flaky pastry crust complements the custard, adding a satisfying contrast of textures to the overall experience. The tartness of the lemon is often softened by the sweetness of the custard, creating a harmonious and refreshing flavor that appeals to a wide range of palates.
Over time, the lemon custard tart has gained popularity worldwide and is now a beloved dessert in various cultures. Its delectable taste and elegant presentation have made it a staple in pastry shops, cafes, and restaurants. It is commonly served during afternoon tea in England, as a light and indulgent treat to accompany a hot cup of tea. In France, it is often enjoyed as a classic dessert after a hearty meal.
When serving a lemon custard tart, it is usually garnished with a dusting of powdered sugar or a dollop of freshly whipped cream to enhance its appearance and flavor. Some variations might include adding meringue on top for an extra touch of sweetness and a lovely toasted finish. Regardless of the presentation, the lemon custard tart remains a timeless dessert that continues to delight dessert enthusiasts around the world with its delightful blend of flavors and textures.
Lemon custard tarts
Ingredients
- 1 ¼ Cups all-purpose flour
- ½ Cup unsalted butter cold and cubed
- ¼ Cup granulated sugar
- ¾ Tsp salt
- 2 large egg yolks
- ¼ Cup ice water
For the Lemon Custard Filling:
- 1 Cup granulated sugar
- ¼ Cup cornstarch
- Pinch of salt
- 1 ½ Cups whole milk
- ½ Cup fresh lemon juice
- 2 Lemon Zest
- 4 large egg yolks
- 2 Tbsp unsalted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a food processor, combine the flour, cold cubed butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolks and ice water, and pulse until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface and use it to line the tart pans. Press the dough gently into the pans and trim off any excess.
- For the lemon custard filling, whisk together the sugar, cornstarch, and salt in a saucepan. Gradually whisk in the whole milk, lemon juice, and lemon zest.
- Cook the mixture over medium heat, stirring constantly until it thickens and comes to a gentle boil.
- In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot milk mixture into the yolks to temper them. Then, pour the tempered yolks back into the saucepan with the remaining milk mixture.
- Cook the custard for an additional 2 minutes, stirring constantly until it thickens further.
- Remove the saucepan from the heat and stir in the unsalted butter until fully incorporated.
- Pour the lemon custard filling into the prepared tart shells.
- Bake the tarts in the preheated oven for about 15-20 minutes or until the custard is set and the crust is golden brown.
- Let the tarts cool completely before serving.
