![]() You can whisk the butter by hand, or even better, use a blender. The butter also adds a thick, creamy texture and the long whisking when adding it makes it light and airy. You can cut the butter by half if you prefer, or on the contrary, add more. I usually don’t like a lot of butter in my lemon curd, but here it helps to mute the bold lemon flavor, which I find really makes this tart superb. When you pour it into your chilled pie crust, use a knife or an offset spatula to evenly spread it. First, there’s the addition of heavy cream, which is optional but adds richness and great taste, and you can use up to ¼ cup of it. The filling is similar to my favorite lemon curd, except for 2 adjustments. Once the lemon curd is ready, fill your crust with it and chill. This post includes many tips on how it’s done, so be sure you read it. To make things easy, you can use a store-bought tart shell, and then you’ll only need to make the lemon curd. ![]() ![]() You’ll need to prepare the dough, then fully bake the crust before filling it with the lemon mixture. In this pos t, you’ll find not just the recipe, but also tips for making a perfect crust. Since the filling is quite rich, the lemon layer isn’t very thick. It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. My favorite lemon tart tastes just like a classic ‘tarte au citron’ from France. It’s my mom’s recipe and has been a favorite in my family for years. A traditional French-style lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones in Paris.
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