Lemon tart

Ingredients:

For the shortcrust pastry:

250g flour

125g cold butter

80g icing sugar

1 egg yolk

2-3 tablespoons cold water

A pinch of salt

For the lemon curd:

3 lemons (juice and zest)

150g sugar

3 eggs

100g butter

1 tablespoon cornstarch

Instructions:

Preparation of the shortcrust pastry:

In a large bowl, combine the flour, icing sugar and salt.

Add the finely diced butter and sand the dough with your fingertips until you get a coarse sand texture.

Add the egg yolk and cold water gradually, mixing until the dough comes together into a ball.

Wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes.

Baking the dough:

Preheat the oven to 180°C.

Roll out the dough on a floured surface and place in a pie tin (about 24cm in diameter).

Lightly prick the bottom of the dough with a fork and cover with parchment paper and weights (or dried beans) for blind baking.

Bake for 15-20 minutes until the dough is golden brown. Remove the weights and parchment paper halfway through baking if necessary so that the bottom cooks well.

Preparation of the lemon curd:

In a saucepan, combine the juice and zest of the lemons with the sugar and cornflour.

Add the eggs and whisk until smooth.

Place the saucepan over medium heat and stir constantly until the cream thickens (about 5 to 10 minutes).

Once the cream has thickened, remove from the heat and add the butter in pieces, mix well until it is melted and the cream is smooth.

Garnish the pie:

Pour the lemon curd over the pre-baked pie shell. Smooth the surface with a spatula.

Let cool to room temperature, then refrigerate for at least 2 hours to set.

Optional: Meringue for the lemon meringue pie:

If you want to add a meringue, whisk 3 egg whites with 100g of sugar until you get stiff peaks.

Spread the meringue over the cooled pie and broiler it for a few minutes or use a blowtorch to brown it.

Serve:

Serve chilled and enjoy your lemon tart.

History of Lemon tart:

In France, lemon tarts are known as "tarte au citron," a classic dessert that has become a staple in French patisseries. The French are renowned for their exquisite pastry-making skills, and the lemon tart showcases their artistry with its delicate crust and tangy lemon filling.

The English, on the other hand, have their own version known as "lemon curd tart." Lemon curd, a smooth and creamy citrus filling, is prominently used in these tarts. English lemon tarts are often served as a traditional treat during afternoon tea or special occasions.

The exact origin of lemon tart is not definitively known, but it is believed to have emerged sometime during the 19th century. The use of lemons in desserts became more widespread during this period, thanks to increased trade and availability of citrus fruits.

Over time, lemon tarts have gained popularity across the globe due to their delightful combination of sweet and tangy flavors. They have become a favorite dessert for many, with variations and adaptations found in various cuisines and cultures.

Lemon tart's appeal lies in its simplicity and versatility. The zingy lemon filling paired with a buttery crust creates a harmonious balance of flavors that is both refreshing and indulgent.

Whether enjoyed as a light and airy dessert on a summer's day or as a comforting treat during the colder months, lemon tart continues to be loved and appreciated by dessert enthusiasts worldwide.

So, the next time you savor a slice of this citrusy goodness, take a moment to appreciate the French and English influences behind its creation. Enjoy its rich history and the burst of lemony flavors that make it such a delightful dessert!