Recipe: French Lemon Tart
Testament to the adage that less is more, there are few things as timelessly satisfying as a zesty French Lemon Tart. Annie White of ParisiAnn Patisserie shares this family favourite, perfect for sunny Spring afternoons.
20 October 2023
Photography: Castle & Crown
Ingredients
PATE SUCREE
300g plain flour
200g butter - cold and cubed
100g sugar
Vanilla dash
1 egg
Lemon zest
LEMON CURD
5 lemons juice, zest 2
180g butter
1 tbs vanilla
8yolks, 8 whole eggs
MethodS
Rub butter & flour with sugar until fine crumb add zest, vanilla & one egg.
Knead until it forms a ball, wrap with cling film. Rest for 30 mins.
Spray a fluted tin. Roll out on bench pastry between baking paper and line tin. Dock pastry with a fork.
Bake 20 mins at 180 degrees.
Cool tart case completely before adding in lemon curd.
Whisk together lemon curd ingredients in one saucepan until it thickens, pass through a sieve. Cool and store.
Add to tart shell, garnish with edible flowers.
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