Скачать или смотреть Tarte au Citron — Classic French Lemon Tart | Sweet Shortcrust Pastry & Lemon Curd from Scratch

A complete guide to making a classic French lemon tart from scratch — crisp, buttery sweet shortcrust pastry filled with a smooth, bright lemon curd. Clean slices, balanced flavour, and elegant results at home.
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🥧 Sweet Shortcrust Pastry (22–24 cm / 9–9.5 inch tart ring)

120 g unsalted butter (1/2 cup)
70 g granulated sugar (1/3 cup)
1 large egg
220 g all-purpose flour (1 3/4 cups)
30 g almond flour (1/4 cup) — optional, replaces part of the flour
A pinch of salt

No almond flour? Use 250 g (2 cups) all-purpose flour in total.
Bake at 175°C / 350°F until golden.
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🍋 Lemon Curd

180–190 ml lemon juice (3/4 cup, from 4 lemons)
Zest of 1 lemon
4 large eggs
150 g sugar (3/4 cup)
130 g unsalted butter (9 tbsp)
1 tbsp crème fraîche or heavy cream (optional)
8–10 g cornstarch (1 tbsp)
A pinch of salt

Bring to a boil, then simmer on very low for 2 minutes, whisking constantly. Strain, pour into the baked shell, and refrigerate at least 4 hours before slicing.

Full recipe and more here:
https://recipesfrombakery.com/