Silky Lemon Tart With Brown Butter Crust
A sophisticated lemon tart featuring a nutty brown butter crust, a velvet-smooth lemon curd filling, and a shimmering salted honey glaze for a perfect patisserie finish at home.
Equipment
- 23cm (9 inch) Tart Pan
- Fine mesh strainer
- Offset spatula
- Whisk
Ingredients
- 1 sweet tart crust (or homemade pie crust, or store bought 23cm / 9" sweet pie or tart crust)
Lemon Tart filling:
- 1 tbsp lemon zest 1 lemon's worth
- 0.5 cup lemon juice from 1 – 2 lemons
- 0.75 cup white sugar
- 170 g unsalted butter 12 tbsp, cut in 1cm cubes
- 3 whole eggs large
- 3 egg yolks from large-size eggs
Instructions
Preparing the Brown Butter Crust
- If making a homemade crust, brown the butter by melting it until the milk solids turn amber and smell toasted. Let it cool until warm. Prepare the dough and blind bake the shell until dry and set. Cool completely.
Crafting the Silky Lemon Filling
- Preheat your oven to 180℃/350℉ (160℃ fan). In a medium saucepan, whisk the lemon zest, juice, sugar, whole eggs, and egg yolks until frothy.
- Place over low heat. Whisk constantly as you add the butter cubes. Cook for about 5 minutes until the curd is thick, glossy, and leaves a clear trail when whisked.
- Immediately strain the hot curd through a fine mesh strainer into a bowl to ensure an ultra-smooth patisserie texture.
Assembly and the Final Bake
- Pour the filling into the cooled tart shell and smooth the surface with an offset spatula. Bake for exactly 5 minutes until the edges are set but the center still wobbles slightly.
- Cool the tart completely to allow the set to finish. Once chilled, whisk a small amount of honey with sea salt and brush a thin veil over the surface before serving.
Notes
Patisserie Tip: For the most aromatic filling, rub the lemon zest into the sugar with your fingertips before whisking. This releases the essential oils for a deeper citrus flavor.
Texture Secret: Always strain your curd through a fine mesh strainer. This removes any tiny egg fragments, resulting in the signature velvet mouthfeel.
Avoiding Soggy Bottoms: Ensure the blind-baked shell is 100% cool before adding the filling. Heat trapped in the shell creates steam which softens the pastry.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.