Original blog post: https://spatulagoddess.com/2012/05/07/tarte-au-citron/

Recipe source: David Lebovitz’s blog

Time required: 1 hour

Yields: 8 slices if done in a round pan

Tools required:

• sauce pan
• juicer
• zester
• mesh strainer
• fluted tart pan with removable bottom, or pie plate

Tart shell ingredients:

•  6 TBSP unsalted butter, cut in pieces
• 1 TBSP vegetable oil
• 3 TBSP water
• 1 TBSP granulated white sugar
• ⅛ TSP salt
• 1 C flour, rounded

Lemon filling ingredients:

• 1 C lemon juice (2-3 large lemons)
• grated zest of one lemon, wash and dry it first
• 1 C granulated white sugar
• 6 tablespoons unsalted butter, cut in pieces
• 2 eggs
• 2 egg yolks

Instructions:

1. Pre-heat oven to 210°C / 410° F. Weigh out flour and set aside.
2. In an oven-safe bowl combine: butter, veg oil, water, sugar, and salt.
3. Bake 15 min and remove from oven.
4. Immediately add flour and stir quickly until it forms a ball.
5. Transfer to tart pan and use spoon or hand to press down. Pierce with fork many times.
6. Bake shell 15 min, then cool on wire rack.
7. LOWER OVEN TEMPERATURE TO 180°C / 350°F.
8. In a sauce pan combine: lemon juice, zest, sugar, and butter. Heat on low.
9. In a bowl whisk eggs and egg yolks.
10. Once the butter has melted on the stove, temper some of the hot liquid into the eggs, then pour the warmed egg mixture back into the sauce pan.
11. Cook on low until mixture thickens and small bubbles start to form. Stir non-stop.
12. Pour lemon mixture through strainer directly onto tart.
13. Shake tin to level it out, bake 5 min.
14. Remove from oven and cool on wire rack, and chill before slicing. Serve chilled.