There are a million and one different lemon desserts out there but my favourite has got to be the humble lemon tart. Just the plain ol’ lemon tart without all that fancy schmancy burnished crown of meringue. It scores with its minimalistic and elegant appearance. Not to mention the beautiful sunny, pastel-yellow filling. Sometimes, I do a ‘cheater’s version’ by simply topping a baked tart shell with homemade lemon curd. However, this French Lemon Tart totally knocks it out of the park.
A buttery crisp shortcrust tart, imbued with the unmistakable scent of vanilla, surrounds a softly-set, lemony custard filing. I used my absolute favourite Pâte Sucrée and adapted Thomas Keller’s recipe for the lemon filling (I’m such a fan of Kelle! French Laundry, Bouchon and Bouchon Bakery are on my to-visit/eat list/bucket list) This lemon tart is deceptively simple to make – which is unfortunately both a good and dangerous thing. A slice of the tart, plain and unadorned is yummy on its own. Sifted powdered sugar or a drizzle of chocolate across the top would add a nice touch, but why go to such lengths? Now, I think I have found the lemon tart.