When life gives you lemons, make lemon tart! This classic dessert is the perfect balance of sweet and tangy, encased in a buttery, flaky crust. Whether you’re entertaining guests or indulging in a personal treat, this lemon tart is a showstopper that will brighten up any occasion.
How to Make Lemon Tart
Making a lemon tart is simpler than it looks. With a rich lemon custard filling and a crisp pastry shell, this dessert is a delightful reward for your efforts. Follow these steps to create a stunning lemon tart that’s as delicious as it is beautiful.
Step-by-Step Instructions
- Prepare the Pastry Dough: Combine flour, sugar, and butter to form a crumbly mixture. Add a beaten egg and cold water, and knead until a smooth dough forms. Chill the dough for 30 minutes.
- Blind Bake the Crust: Roll out the dough, press it into a tart pan, and prick the base with a fork. Cover with parchment paper and baking weights, then bake for 15 minutes at 375°F (190°C). Remove the weights and bake for another 5 minutes.
- Make the Lemon Filling: In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, and heavy cream until smooth.
- Assemble and Bake: Pour the lemon filling into the pre-baked crust. Bake at 300°F (150°C) for 25–30 minutes until the filling is set but slightly wobbly in the center.
- Cool and Garnish: Let the tart cool to room temperature, then refrigerate for at least 2 hours. Dust with powdered sugar or decorate with whipped cream and lemon slices before serving.
Lemon Tart
8
servings20
minutes35
minutesIngredients
- For the Crust:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1 egg yolk
2 tbsp cold water- For the Lemon Filling:
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice (about 3 lemons)
1 tbsp lemon zest
1/2 cup heavy cream
Directions
- Prepare the dough and chill it for 30 minutes.
- Preheat the oven to 375°F and blind bake the crust.
- Mix the lemon filling until smooth.
- Pour the filling into the crust and bake at 300°F for 25–30 minutes.
- Cool, refrigerate, garnish, and serve.
FAQ
Q: Can I use bottled lemon juice?
A: While fresh lemon juice is recommended for the best flavor, bottled lemon juice can work in a pinch.
Q: How do I store leftovers?
A: Store the tart in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this tart ahead of time?
A: Yes! Prepare the tart a day in advance and refrigerate until serving.
Q: Why is my filling not setting properly?
A: Ensure the tart bakes long enough, and let it cool completely before refrigerating to allow the filling to set.
