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Known in France as 'Tarte au Citron' and in the US as 'Lemon Pie', this Italian Lemon Tart features a buttery shortcrust pastry filled with silky lemon cream. I love the balance between sweetness and citrus tang, and the contrast between the crunchy crust and creamy filling.
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Equipment
- Stand Mixer or Hand Whisk
- Tart Pan
- Kitchen Thermometer
- Piping Bag
Ingredients
For the Shortcrust Pastry
- 300 g All-purpose flour
- 210 g Soft butter
- 80 g Powdered sugar
- 20 g Honey
- 60 g Egg yolks
- 1 pc Zest of 1 lemon
- 3 g Salt
For the Almond Frangipane
- 100 g All-purpose flour
- 100 g Soft butter
- 80 g Powdered sugar
- 100 g Almond flour
- 50 g Whole eggs
- 1 pc Zest of 1 lemon
For the Lemon Cream
- 60 g Lemon juice
- 200 g Butter
- 200 g Powdered sugar
- 120 g Egg yolks
- 50 g Whole eggs
- 10 g Lemon zest
Optional Italian Meringue Topping
- 100 g Egg whites
- 100 g Dextrose powder or granulated sugar
- 200 g Granulated sugar
- 50 g Water
Instructions
For the Shortcrust Pastry
- In a stand mixer, cream the softened butter with powdered sugar, honey, and lemon zest without whipping.
- Gradually add the egg yolks and salt, then sift in the flour. Mix briefly until a smooth dough forms. Chill for at least 2 hours.
For the Almond Frangipane
- Cream the softened butter with powdered sugar and lemon zest until fluffy.
- Slowly add the eggs, then incorporate the all-purpose flour and almond flour until fully absorbed.
Assembling the Tart
- Roll out the chilled shortcrust to 2-3 mm and line a buttered tart pan.
- Spread a thin layer of lemon cream on the base, then add the almond frangipane up to halfway.
- Bake at 320°F (160°C) for 35 minutes with the oven door slightly open.
- Cool completely before removing from the pan.
For the Lemon Cream
- Melt the butter, then add powdered sugar, lemon zest, and lemon juice in a microwave-safe bowl.
- Microwave on high for 2 minutes until it starts boiling.
- Add egg yolks and whisk well.
- Microwave again in 1-minute cycles, whisking each time, for 3 minutes or until thickened. (Alternatively, cook over a bain-marie.)
- Once cooled, pour the lemon cream into the tart shell to the rim.
For the Italian Meringue
- Start whipping egg whites with dextrose or sugar.
- Meanwhile, bring water and sugar to 250°F (121°C).
- Pour half the syrup into the egg whites at medium speed, then slowly add the rest until fully incorporated.
Finishing the Tart
- Pipe the Italian meringue onto the tart and torch it until golden.
- Alternatively, place briefly under the broiler to brown the meringue.
Notes
Discover Biancolievito’s Pastry School and learn all the basics of Italian baking:
Nutrition
Serving: 100g | Calories: 1137kcal | Carbohydrates: 127g | Protein: 15g | Fat: 66g | Fiber: 3g | Sugar: 85g
