Lemon tarte is one recipe that can be made in so many different ways. When you grow up in France, you kind of believe that there’s only one way which is meringue lemon pie. But then, you get outside your little bubble and you realized that there are many ways to make a lemon tarte. There’s lemon curd pie, lemon squares, plain lemon tarte, etc…
I like it simple, dusted with sugar powder. You can use a shortbread crust ( Pâte sablée) like in the Coconut Chocolate Tarte or just a sweet pie crust (recipe here). Then you make a simple lemon curd, bake it and you’re in business! Sometimes, the simplest recipes taste the yummiest!
Preheat the oven to 400 °F/200 °C. Roll out the crust onto a greased tarte pan. Poke the dough with a fork and cover with parchment paper. Add dried beans or pie weights and blind-bake for 15 minutes.
Meanwhile, make the filling. In a medium bowl, beat together the sugar and the eggs until it turns pale yellow and slightly thick. Add the lemon juice, the zest, and the flour and beat until well combined.
Take the tarte crust out of the oven. Remove the beans and pour the filling over it. Bake for 15 minutes until the top is golden brown and the filling is set. Let cool completely and dust with powdered sugar before serving.