Session 242 — Lemon Tart
← Block 47–48: Pastry — Doughs & Custards Overview
Skill: Lemon curd technique; acid-sugar balance; curd in a baked shell Read first: Lemon Tart
What you're learning: Lemon curd is egg yolks + sugar + lemon juice + butter, cooked to 170°F until thick. The acid-to-sugar ratio is the creative decision — a good lemon tart should taste clearly, assertively sour with sweetness as a counterpoint, not the other way around. Pour the warm curd into a fully baked tart shell, chill until set, and serve at room temperature. This is one of the most elegant simple desserts in the pastry canon.
Full Meal: Lemon Tart with fresh berries after a green salad with grilled salmon or a quick pasta — cook dinner simply, bake ambitiously
🎥 Compare Notes: Classic Lemon Tart Recipe — Preppy Kitchen — Full lemon tart build: pâte sucrée shell, smooth lemon curd filling, and torching the top for a clean finish.