Melted butter crust cooks up like a cookie, with a pleasing caramel flavor
One August, when I was 10 years old and vacationing with my family in a village in Provence, France, we decided to try lemon tarts from all the patisseries within a 20-minute drive. Every day, we’d pick up our sample to rigorously evaluate its merits and flaws.
Don’t rush the cooling time, though. The baked tart needs at least two hours to rest. If, even after that, the curd still looks a little runny, pop it into the fridge for an hour or two to help it set before you cut it. The crust is pressed into the bottom and along the sides of a tart pan; use a measuring cup if you want to make sure it’s flat and even.This classic lemon tart has a buttery, shortbread crust and a soft, dense lemon curd filling that barely holds its shape when you cut a slice. The textures should be a combination of crunchy and velvety; the flavor, sharp and tangy, with just enough sugar to take the edge off the citrus. This version has all of that, with one tweak for ease.
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