Lemon tart
- Preparation 45 min
- Refrigeration 3 h
- Cooking 25 min
- Servings 6 to 8
- Freezing I do not suggest
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🍋 The lemon tart that wakes everyone up at the table
This lemon tart is the dessert you serve when you want to end a meal on a fresh, bright and absolutely unforgettable note. A creamy, intensely lemony filling thickened with cornstarch and egg yolks, with a touch of lemon wheat beer that adds a discreet but real aromatic complexity. Poured into a golden crust and served with a generous spoonful of whipped cream. Perfect for an Easter dinner, a Sunday brunch or any occasion that deserves a dessert with some real bite to it.
🔥 The lemon wheat beer. The ingredient that makes the difference
What sets this lemon tart apart from the rest is the addition of lemon wheat beer from the l’Hermite microbrewery in the filling. It replaces part of the water and brings notes of citrus, coriander and yeast that integrate perfectly with the fresh lemon juice and finely chopped zest. The result is a more complex, more vibrant and more memorable filling than a classic lemon tart. Without anyone necessa
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🔪 Chop the zest very finely for a smooth texture
Roughly chopped zest leaves fibrous pieces in the filling that disrupt the silky texture you’re going for. Taking the time to chop the zest as finely as possible, or using a microplane, ensures the lemon aromas are evenly distributed throughout the filling without creating any unwanted textures. It’s a small detail that makes a big difference in the mouth.
🌡️ Temper the eggs to avoid lumps
Adding ½ cup of the hot mixture to the egg yolks before returning everything to the pot is a critical step. Without this precaution, the yolks cook too quickly on contact with the hot liquid and scramble in the filling. Tempering gradually raises the temperature of the eggs for a perfect, smooth-as-silk integration.
⏱️ Whisk gently during the final cook. Never vigorously
The final 2 to 3 minutes of cooking with the butter requires gentle, continuous whisking. Too vigorous and you incorporate air, losing the dense, creamy texture. The goal is to maintain a smooth, uniform consistency while the filling thickens. Remove from heat as soon as the right consistency is reached. A few extra seconds gives a filling that’s too firm after refrigeration.
✂️ Respect the 3-hour minimum refrigeration
The filling needs time to stabilize and reach its ideal texture. A tart served too early will have a soft filling that doesn’t hold its shape when sliced. After 3 hours, the cornstarch has done its job and the filling cuts cleanly into neat slices. For a perfect result, make the tart the night before and refrigerate overnight.
🍋 Add the whipped cream just before serving
Whipped cream added too far in advance on a cold tart will weep and soften the filling. Prepare it at serving time and add it directly to the plates or on the tart at the very last minute. For an elegant presentation, pipe the whipped cream in rosettes with a piping bag. The visual effect is worth the extra 2 minutes.
Ingredients
- 1 store-bought frozen 10 in (25 cm) pie shell
- ¾ cup (190 ml) sugar
- ¼ cup (60 ml) cornstarch
- A pinch of salt
- ½ cup (125 ml) water
- ⅓ cup (90 ml) lemon wheat beer from l’Hermite microbrewery (or another wheat beer)
- 3 egg yolks
- 6 tbsp (90 ml) fresh lemon juice
- Zest of 1 lemon, very finely chopped
- 1 tbsp (15 ml) butter
- Whipped cream (for serving)
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Preparation
- Preheat oven to 400°F (200°C).
- Blind bake the pie shell for about 15 minutes or until lightly golden. Remove from oven and let cool for 10 minutes.
- In a saucepan over low heat, combine the sugar, cornstarch and salt. Add the water and beer, stir and bring to a gentle boil. Remove from heat and scrape the sides and bottom of the saucepan well.
- In a bowl, whisk together the egg yolks, lemon juice and zest. Gradually stir ½ cup (125 ml) of the warm beer mixture into the egg mixture, stirring constantly to temper the eggs. Return the saucepan to low heat and pour in the egg mixture in a thin stream.
- Add the butter and cook for 2 to 3 minutes, whisking gently, until the butter has melted and the filling is thick and smooth.
- Pour the filling into the pre-baked shell and let cool at room temperature for 15 minutes. Refrigerate for a minimum of 3 hours. Top with whipped cream just before serving.
Yes. Any Belgian wheat beer or witbier style works very well. The l’Hermite microbrewery beer adds a particular lemony touch, but a Blanche de Chambly or a Hoegaarden give very satisfying results. Avoid bitter beers or IPAs that throw off the balance of the filling.
Absolutely. A homemade butter crust gives an even more flavourful and flaky result. The key is to blind bake it properly with pie weights (dried beans or ceramic weights) to prevent it from puffing up. Remove the weights for the last 5 minutes to brown the bottom evenly.
Yes, and it’s actually recommended. A full night in the refrigerator allows the filling to reach its ideal texture and the flavours to fully develop. Cover the tart with plastic wrap without touching it and add the whipped cream only at serving time.
It’s well balanced. Bright and lemony on the attack, with a sweetness that settles in the finish. The ¾ cup (190 ml) of sugar balances the 6 tbsp (90 ml) of fresh lemon juice well. For a more tart version, add an extra tablespoon of lemon juice. For a sweeter version, reduce the sugar slightly.
Yes. A piped Italian or Swiss meringue torched with a kitchen torch completely transforms the presentation and adds another layer of texture. Apply the meringue to the cooled filling and torch immediately before serving. A classic that never goes out of style.
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