Tarte au Citron, or Lemon Tart, is a classic French dessert featuring a crisp pastry crust filled with a tangy lemon custard. The dessert is perfect for those who enjoy a balance of sweet and sour flavors.
Preheat your oven to 350°F (175°C).
Roll out the pastry dough and line a 9-inch tart pan. Prick the base with a fork.
Line the pastry with parchment paper and fill with baking beads. Blind bake for 20 minutes.
Remove the beads and paper, and bake for another 10 minutes until golden.
In a saucepan, combine lemon juice, lemon zest, sugar, and a bit of water and heat until sugar dissolves.
In a separate bowl, whisk the eggs. Gradually pour the hot lemon mixture into the eggs while whisking continuously.
Pour the mixture back into the saucepan. Cook over low heat, stirring constantly until the mixture thickens.
Pour the filling into the baked pastry crust. Bake for 25-30 minutes.
Allow the tart to cool completely, then refrigerate for at least 2 hours before serving.
Dust with powdered sugar before serving, if desired.
