French · Dessert
Lemon Tart
Riviera lemons in a whole-butter cremeux inside almond sablé — sharp enough to make you blink, glossy enough for the pass
- Prep
- 45 min
- Cook
- 45 min
- Serves
- 8
Ingredients
- Sablé: flour 210 g, icing sugar 80 g, ground almonds 30 g, cold butter 120 g, egg 1 (55 g), salt 2 g
- Lemon cream: lemon juice — 180 ml (Menton if you can)
- Lemon zest — 8 g
- Eggs — 4 (220 g)
- Caster sugar — 160 g
- Unsalted butter, diced — 220 g
- Gold gelatine leaf (optional stability) — 1 (2 g)
Method
- Sablé: rub flour, icing sugar, almonds, salt and butter to sand; bind with egg; rest 2 h chilled.
- Roll 3 mm; line a 24 cm ring; freeze 30 min. Blind-bake at 160 °C with beans 20 min; remove beans, bake 10–12 min to even gold; brush with a little egg to seal, 2 min more.
- Cream: whisk eggs, sugar, zest and juice in a bain-marie, stirring to 83 °C — thick nappe.
- Strain; add bloomed gelatine if using; cool to 45 °C.
- Blend in the butter with a stick blender, 2 min, until pale, glossy and mousse-tight.
- Pour into the case; refrigerate 3 h to set.
- Finish with fine zest, or torch a thin caster-sugar dusting for a brûléed lid.