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Geoffrey's Lemon Tart

This easy recipe creates a vibrant, silky-smooth lemon tart with a delightful balance of tang and sweetness. Fresh lemon juice and zest are combined with eggs, sugar, and butter, then cooked into a rich custard. The filling is strained into a pre-baked tart shell, chilled until firm, and served with a light whipped cream accompaniment.
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Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 8 people

Equipment

  • 1 Saucepan Small to medium size for custard preparation
  • 1 Whisk For combining and tempering eggs
  • 1 Rubber Spatula For stirring custard while cooking
  • 1 Fine-mesh Sieve Essential for a silky-smooth custard
  • 1 Citrus Juicer/Zester For fresh lemon juice and zest

Ingredients
  

Main

  • 1/2 cup freshly squeezed lemon juice
  • Zest of 1 lemon about 2 teaspoons
  • 3 large eggs
  • 2/3 cup sugar
  • 1/4 teaspoon sea salt
  • 6 tablespoons butter
  • One 9-inch tart shell homemade or store-bought, baked
  • Dollop whipped creme fraiche
  • Dollop whipped cream

Instructions
 

  • Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.
  • Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.
  • Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.
  • Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.
  • Serve with a dollop of whipped creme fraiche and whipped cream folded in together.

Notes

1. When heating the lemon juice, be precise; just bring it to a boil and remove immediately to preserve its fresh flavor. Overheating can make it bitter.2. Tempering the eggs is crucial. Drizzle the hot lemon mixture very slowly into the whisked eggs while continuously whisking to prevent the eggs from scrambling.3. Stir the custard constantly and patiently over medium heat. It should thicken to a nappe consistency, coating the back of a spoon, but avoid vigorous boiling to maintain its smoothness.4. Straining the custard through a fine mesh sieve is non-negotiable for a professional, silky texture, removing any potential bits of cooked egg or zest.5. Ensure the butter is thoroughly incorporated off the heat for a rich, glossy finish. Chilling time is vital for the tart to set properly before serving.