Recipes are meant to be shared, enjoyed, passed on and made into traditions. Especially this one.
I often find myself calling it "my recipe", but the lemon tart recipe I make time and time again is really from David Lebovitz.
I have a kitchen scale I use specifically for this recipe. And a tart pan that was given to me specifically for making it in.
David's lemon tart is a recipe worth bookmarking.
I love lemons. I love light desserts that are tart but sweet. Desserts you can still enjoy on a full belly without feeling like you need to unbutton your pants after.
Desserts that are so good you often end up enjoying another serving for breakfast the next day. This is one of those.
You can make one large tart and cut it into slices, or cook the dough for a little less time and make petit pots of lemon tarts. I'd say it helps with portion control, but this a tart I've never felt guilty enjoying thirds of.
The curd is simple and traditional. It's made with a modest amount of butter, sugar, eggs, egg yolk, and of course lemon juice and lemon zest.
The crust is a French tart dough recipe that is somewhat life changing. Throw a couple of ingredients into a bowl (butter, salt, sugar, water and vegetable oil), put it in the oven , removing it once it's bubbling hot, mix in your flour et voila.
It's shockingly easy, perfectly thin, light and buttery, and applicable to all of your favourite French tarts.
A piece of this tart can transport you to Paris in an instant, sitting with a beautiful tarte au citron at Cafe Flore. Just make sure to make more than one, you'll want to go back there soon.