Lemon Tart (no meringue)

Ingredients

• 120 g Unsalted butter (softened at room temperature)
• 60 g Powdered sugar
• 1 Egg (medium size)
• 200 g T55 flour (to prevent the dough from shrinking)
• 30 g Almond flour
• 1 pincée Fleur de sel
• 4 Eggs (large)
• 150 g Granulated sugar
• 30 g Cornstarch (Maïzena) (about 2 tablespoons)
• 120 ml Fresh lemon juice (from the juice of 3 lemons)
• 50 g Unsalted butter (cut into small pieces)

Instructions

1. Mix butter and powdered sugar

   In a bowl, work the softened butter with the powdered sugar until a creamy consistency is achieved.

   Time: PT5M

2. Incorporate the egg

   Add the whole egg and mix until fully incorporated.

   Time: PT2M

3. Add the dry ingredients

   Pour in the T55 flour, almond flour and fleur de sel. Mix until a homogeneous dough forms.

   Time: PT5M

4. Form the ball and refrigerate

   Form a ball, wrap it in cling film and place in the refrigerator for 1 hour.

   Time: PT0M

5. Roll out the dough and prepare the pan

   On a floured work surface, roll the dough to about 4 mm thickness. Fit the tart ring, reserve the trimmings to decorate the edge.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 200 °C, then lower to 150 °C before baking the crust.

   Time: PT10M

   Temperature: 200°C

7. Dock the crust and cover

   Prick the base with a fork, place a sheet of parchment paper and distribute the ceramic beads (or beans) to prevent puffing.

   Time: PT3M

8. Blind bake

   Bake the crust at 150 °C for 15 minutes until lightly golden.

   Time: PT15M

   Temperature: 150°C

9. Let the crust cool

   Remove the crust from the oven, discard the beads and parchment, let cool for 10 minutes.

   Time: PT10M

10. Whisk eggs and sugar

    In a bowl, whisk the 4 eggs with the granulated sugar until the mixture lightens.

    Time: PT5M

11. Incorporate the cornstarch

    Add the cornstarch and mix until lumps disappear.

    Time: PT2M

12. Juice the lemons

    Juice 3 lemons to obtain about 120 ml of fresh juice.

    Time: PT5M

13. Bring the juice to a boil

    Pour the lemon juice into a saucepan, bring to a boil then remove from heat.

    Time: PT5M

14. Mix the juice with the egg‑sugar‑cornstarch mixture

    Pour the hot juice over the egg, sugar and cornstarch mixture, stirring quickly to temper.

    Time: PT2M

15. Cook the lemon custard

    Return everything to the saucepan, cook over medium heat while stirring constantly until thickened (about 8 minutes).

    Time: PT8M

16. Incorporate the butter

    Remove the saucepan from heat, add the butter pieces and mix until completely melted.

    Time: PT2M

17. Fill the tart

    Pour the lemon custard onto the cooled tart crust, smooth the surface with a spatula.

    Time: PT5M

18. Cool to room temperature

    Let the tart rest at room temperature for about 1 hour until the custard sets.

    Time: PT1H

19. Decorate and serve

    Decorate with thin lemon slices and, if desired, small meringues. Serve chilled.

    Time: PT5M

Nutrition Facts

Calories

340

Protein

5 g

Carbohydrates

38 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Egg: organic chicken egg
• Instead of T55 flour: all‑purpose flour
• Instead of Almond flour: wheat flour
• Instead of Cornstarch (Maïzena): potato starch
• Instead of Unsalted butter: margarine

Equipment Needed

• Stand mixer or hand whisk
• Mixing bowl
• Rolling pin
• Tart ring (24 cm) or tart pan
• Parchment paper
• Ceramic beads (or dried beans)
• Oven
• Medium saucepan
• Whisk
• Silicone spatula
• Microplane (fine grater) (optional)
• Fork (for docking the dough)
• Knife or pastry cutter
• Kitchen scale

Critical Steps — Do Not Skip

• Refrigerate the dough for at least 1 hour before rolling it out.
• Blind bake with parchment and beads to prevent the crust from puffing.
• Do not let the lemon custard boil; remove from heat as soon as it thickens.
• Incorporate the butter off the heat to achieve a glossy texture.

Chef Tips from the Video

• Use a stand mixer for a more homogeneous dough, but doing it by hand yields the same result.
• Lightly dust the dough surface with powdered sugar before blind baking for a slightly caramelized crust.
• Grate a little lemon zest over the top just before serving to intensify the aroma.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator, covered with plastic wrap, for up to 3 days.

Freezer: Freezing the lemon custard is not recommended as the texture deteriorates.

Room temperature: At room temperature, the tart keeps for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated.
• The lemon custard can be made 2 hours ahead, then refrigerated before pouring into the tart.
• The reserved dough strips can be baked separately to serve as a side.