"Pastry chefs sometimes tend to make things too complex, and this perfect, perfectly simple lemon tart proves that complexity is unnecessary. When I first started making it, both customers and staff agreed that it was better than the labor-intensive tart we were serving in the shop at the time. And some chefs are afraid of tartness. But when people want lemon, they don't want to eat a bowl of sugar. With this tart, you taste the lemon. It is perfectly balanced between the sweet and sour. You want the richness of the lemon without it being too acid, and the rich buttery crust cuts the acidity too.
"Most lemon tart recipes are made with lemon curd, which involves a lot of cooking, but this is a streamlined version. The tart shell can be made the day before, and so can the filling, but they should be stored separately."
From Simply Sensational Desserts by Francois Payard.
- Egg - 9 oz
- Lemon Zest - 5
- Lemon Juice - 6½ oz
- Granulated Sugar - 6½ oz
- Unsalted Butter - 2½ oz
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