Thomas Keller's Lemon Tart Recipe
This lemon tart from Thomas Keller is the definition of balance—bright, creamy filling with a crisp, buttery crust!The trick is in the curd. Cooking it low and slow prevents any risk of scrambling the eggs.I strain it twice to make sure it’s ultra-smooth before pouring it into the pre-baked shell.Keller’s method uses just the right amount of sugar to highlight the citrus without dulling its freshness.I always bake the crust until it’s golden and fully set because a soft crust ruins the contrast of textures.A thin layer of glaze on top gives it a glossy finish and keeps it from drying out in the fridge.
Servings: 8
Ingredients
- 2 cups Pine Nuts
- 3/4 cup Sugar
- 1/2 cup Fresh Lemon Juice
- 2 large Eggs cold
- 2 large Egg Yolks cold
- Butter as needed for filling
- Mascarpone Cream for serving, optional
Instructions
- Preheat your oven to 350ºF and place a rack in the middle.
- This will ensure even baking of your crust.
- Add the pine nuts to a food processor. Pulse until they are halfway ground.
- Be careful not to over-process, to avoid any oil release from the nuts.
- Use the processed pine nuts to shape your crust.
- Press it into your tart pan evenly, making sure there are no thick areas.
- Once finished, bake this pre-baked pine nut crust in the oven until slightly golden.
- Combine eggs, egg yolks, sugar, and lemon juice in a mixing bowl.
- Place over a pan of simmering water, stirring constantly until it thickens into a sabayon.
- This step is critical for that luscious tart filling we all love.
- Gently incorporate butter into the sabayon mixture while it’s still warm.
- Pour this filling into your prepared crust.
- For that perfect glossy finish, consider a quick broil just before serving.