I know I just posted a chocolate raspberry tart recipe for Valentine’s Day, but I am aware that not everyone is a chocolate lover, and I want to dedicate this memorable dessert to them. Pastry Chef Nicolas Haelewyn posted a video on Instagram while making his Tarte au Citron. I watched it mesmerized and I thought that it would be a fantastic way to recognize all the people out there who are celebrating Valentine’s Day but are tired of chocolate.
The buttery crust in my tart didn’t come out as dark as Chef Haelewyn’s but I can attest that its flavor is absolutely delicious. I learned from him that using an immersion blender on his lemon curd creates a light and smooth custard. There are quite a few steps to making this tart, but it is worth the work. Please know that I used a blow torch to brown the meringue. If you have a broiler in your oven, you can definitely use that instead. Also, you will need a digital candy thermometer for this recipe. And finally, the recipe was originally in grams, so I did my best to translate everything to its volume equivalent.