How to make lemon tart

 HISTORY OF LEMON TART

The history of the lemon tart, also known as tarte au citron in French, dates back to the Middle Ages. It came from the Middle East during the Crusades and was introduced to Europe. In the original recipe, eggs were baked in a pastry shell with a mixture of sugar, lemon juice, and sugar. Different regional variances become apparent over time.

With the increased availability of lemons in the 17th century, demand for the dessert increased. European aristocrats started to like lemon tarts. The dish became more widely available to the general public during the 19th century as a result of advancements in transportation and the dissemination of culinary knowledge.

Lemon tarts received additional refinement and presentational changes throughout the 20th century. The wide variety of lemon tart recipes we see today are the result of pastry chefs' and bakers' experiments with various crusts and fillings. This classic dish has remained popular across cultures and is still a much-loved treat everywhere.

A Traditional Lemon Tart Recipe

Ingredients:

Within the Crust:

All-purpose flour, 1 1/4 cups

1/4 cup of sugar, granulated

Cold, cubed, and half a cup of unsalted butter

A dash of salt

one egg yolk

about 2 teaspoons of ice water

The Filling:

4-5 large lemons, juiced (approximately 1 cup) after being zested

1 cup sugar, granulated

Four big eggs

Melted half a cup of unsalted butter

Directions:

Create the Crust:

Pulse the flour, sugar, and salt in a food processor to mix them.

When the mixture resembles coarse crumbs, add the chilled, cubed butter and pulse.

Mix the egg yolk and one tablespoon of ice water in a small bowl. Pulse as you gradually add this mixture to the food processor.

Pulse more frequently until the dough barely binds together. If extra ice water is required, add it 1 tablespoon at a time.

To bring the dough together, spread it out on a surface that has been lightly dusted with flour. It should be shaped into a disc, covered in plastic wrap, and kept in the fridge for at least 30 minutes.

Crust Prebaking:

Set the oven's temperature to 375°F (190°C).

To fit a 9-inch tart pan, roll out the cold dough on a floured surface. Trim any excess dough before pressing it into the pan.

With a fork, prick the crust's base. Pie weights or dried beans can be used to fill the crust that has been lined with parchment paper.

Remove the parchment paper and weights after baking the crust in the preheated oven for about 15 minutes. Bake the crust for a further 5-7 minutes, or until golden brown. While you make the filling, let it cool.

Filling preparation:

Lemon zest, lemon juice, sugar, and eggs should all be thoroughly mixed in a bowl.

Melted butter should be whisked in gradually until the mixture is smooth.

Fill the cooled tart crust with the lemon filling.

To bake the tart:

Lower the oven's setting to 325°F (165°C).

Re-bake the filled tart for 20 to 25 minutes, or until the filling is firm but still jiggling slightly in the centre.

The tart should be taken out of the oven and let to cool on a wire rack.

After it has cooled, place the tart in the refrigerator for a few hours to let the flavours meld and the filling solidify.

Serving:

If desired, serve the tart with a dollop of whipped cream or dusted with powdered sugar before cutting.

Enjoy the tart by cutting it into wedges.

Note: Although this is a basic recipe, you can make it your own by topping it with fresh berries or decorative elements like curly lemon zest.