Lemon Tart

A classic French lemon tart consists of a shortcrust pastry shell filled entirely with lemon curd and usually no topping. In contrast, a lemon meringue pie is an American dessert that features a lemon custard base topped with a thick layer of fluffy, toasted meringue.

To prevent the lemon filling from curdling, it is crucial to bake the tart at a low temperature and avoid over-baking it. Additionally, straining the egg and lemon juice mixture before pouring it into the shell ensures any cooked egg whites are removed, keeping the custard smooth.

A lemon tart should be served at room temperature or slightly chilled, allowing the butter in the curd to set properly. Serving it piping hot can cause the delicate lemon curd filling to become runny and lose its signature silky texture.

In France, a lemon tart is commonly known as a "Tarte au Citron." It is a staple dessert in French pâtisseries, where the crust is often par-baked or blind-baked before the lemon curd is added and gently set.