Tarte au Citron — Classic French Lemon Tart | Sweet Shortcrust Pastry & Lemon Curd from Scratch скачать в хорошем качестве

Tarte au Citron — Classic French Lemon Tart | Sweet Shortcrust Pastry & Lemon Curd from Scratch

A complete guide to making a classic French lemon tart from scratch — crisp, buttery sweet shortcrust pastry filled with a smooth, bright lemon curd. Clean slices, balanced flavour, and elegant results at home. ⸻ 🥧 Sweet Shortcrust Pastry (22–24 cm / 9–9.5 inch tart ring) 120 g unsalted butter (1/2 cup) 70 g granulated sugar (1/3 cup) 1 large egg 220 g all-purpose flour (1 3/4 cups) 30 g almond flour (1/4 cup) — optional, replaces part of the flour A pinch of salt No almond flour? Use 250 g (2 cups) all-purpose flour in total. Bake at 175°C / 350°F until golden. ⸻ 🍋 Lemon Curd 180–190 ml lemon juice (3/4 cup, from 4 lemons) Zest of 1 lemon 4 large eggs 150 g sugar (3/4 cup) 130 g unsalted butter (9 tbsp) 1 tbsp crème fraîche or heavy cream (optional) 8–10 g cornstarch (1 tbsp) A pinch of salt Bring to a boil, then simmer on very low for 2 minutes, whisking constantly. Strain, pour into the baked shell, and refrigerate at least 4 hours before slicing. Full recipe and more here: https://recipesfrombakery.com/