Thank you so much, Edward, I’m so happy to hear you enjoyed the tart. It’s a recipe I am truly proud of, and one that’s always asked to be made.

To answer you question, I have one suggestion (keeping in mind I haven’t tried it, personally) – citric acid powder. It’s quite easy to find now, is amazing as a fabric softener replacement in laundry, and makes some of the things we love most, more sour! Just make sure you find a food grade citric acid, and try adding a bit of that to see the results.

So very much appreciated, Peter! And a huge congrats to you on nailing the recipe, I couldn’t be happier. Sometimes we all just need to take a deep breath, take things step by step, and we can surprise ourselves quite easily in the kitchen.

Enjoy a slice for me, please 🙂

I attempted a pink grapefruit iteration and while it was tasty, it was not quite as sour as I wanted despite reducing the filling sugar by 1/3 to 100g. I was afraid it would not set if reduced further.

What would you recommend to get that sharp flavor profile with grapefruit?

P.S. Do you have any recommendations for food colorings?

Merci, Deb!

I strain to remove the rind (the flacvor has already been imparted in the custard) and in the event there are any tiny lumps inside. It’s not mandatory, but I always do it and the result is so smooth and creamy.

Why do you strain the filling?

Thank you so much for letting me know, this will be valuable for many readers who can’t/don’t eat gluten or will be serving those who don’t. I might just give it a try myself 🙂 Merci and so glad you found success!

Thank you! I decided to take the plunge and make the entire crust with Open Nature Almond Flour. I was shocked by how well it rolled out and slid into the tart mold. It worked beautifully and came out of the tart pan with ease (probably all of that wonderful butter!). The taste was a little nuttier and slightly less sweet than the original recipe, but paired with the tartness of the lemon, it was a complete hit. I decorated it with wild pansies and this will now be my go-to dessert when I want to impress. Thanks for a lovely recipe!