A lemon tart () is a French dessert dish, a variety of tart.
In the United Kingdom, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). Usually recipes include blind-baking before adding the custard. Sometimes, the tart is dusted with icing sugar prior to serving.
Alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case.
History
The first lemon tart recipes began to emerge in the 18th century, when lemon-based tarts appeared in French cookbooks.
It was in 18th- and 19th-century France that the
Tarte au Citron evolved into its modern form. French pastry chefs perfected the pairing of pâte sucrée (sweet shortcrust pastry) with a smooth lemon curd filling, resulting in the elegant and minimalist dessert recognized today.
Contrary to popular belief, the classic French
tarte au citron does not traditionally include a meringue topping. While both meringue-topped and plain versions can be found in French pâtisseries today—with the former often favored for its visual appeal—the original
tarte au citron is served without meringue.
Similar desserts
A dessert very similar to the lemon tart is the Shaker lemon pie, usually served for dessert, made with a crust usually made of
shortcrust pastry and
lemon custard filling. The lemon pie is prepared with a bottom
pie crust. Distinct from the Shaker lemon pie is the lemon meringue pie, the latter which has no upper crust but meringue on top instead.
See also
External links
