Easy Lemon Tart

Easy Lemon Tart

Lemon tart is a classic dessert loved by many for its zesty flavor and creamy filling. It’s a perfect treat for any occasion, whether it’s a family gathering, a picnic, or just a simple dessert after dinner. With its sweet crust and tangy lemon filling, it brings a refreshing taste that can brighten anyone’s day. This recipe is easy to follow, making it suitable even for beginner bakers.

Why Make This Recipe

Making a lemon tart at home is not only fun but also rewarding. The combination of sweet and tart flavors makes it a delightful dessert. You can impress your family and friends with this simple yet elegant dish. Plus, it allows you to control the ingredients, ensuring a fresh and wholesome treat free from preservatives. It’s an excellent way to utilize fresh lemons, and the result is sure to please everyone.

How to Make Easy Lemon Tart

Ingredients

• 3 whole eggs
• 1 egg yolk
• 150g caster sugar (¾ cup)
• 150ml pure cream (heavy cream) (⅔ cup)
• 150ml freshly squeezed lemon juice (or a mix of citrus juice)
• 300g sweet shortcrust pastry (pâte sucrée), chilled and ready to roll
• Plain flour for dusting
• A little clear syrup or maple syrup, for brushing
• Slices of lemon, lime zest, fresh mint – optional

Directions

1. Preheat your oven to 200°C (400°F) convection and line a 20cm (8in) tart tin.
2. Roll out the sweet shortcrust pastry between two sheets of plastic wrap until it is larger than the tin. Chill for 5 minutes.
3. Line the tart tin with the pastry, trim any excess, and bake for 12-15 minutes until lightly golden.
4. For the filling, whisk the eggs, egg yolk, and sugar together until mostly dissolved. Then, add the cream and lemon juice.
5. Strain the mixture into a jug.
6. Set the oven to 180°C (360°F) and pour the filling into the tart shell.
7. Bake for 20-25 minutes until set with a slight wobble.
8. Cool for 10-15 minutes in the tin, then unmold and chill.
9. Glaze the top with syrup, decorate as desired, and slice to serve.

How to Serve Easy Lemon Tart

Lemon tart can be served chilled or at room temperature. It is beautiful on its own but can be dressed up with fresh berries, a dollop of whipped cream, or a sprinkle of powdered sugar. If you’re feeling fancy, add some fresh mint leaves or thin slices of lemon on top for a bright finish.

How to Store Easy Lemon Tart

Store any leftovers in the refrigerator. It is best enjoyed within a few days. Keep it covered to prevent it from drying out or absorbing other flavors in the fridge. You can also freeze the tart before adding the glaze for up to a month. Just let it thaw in the fridge overnight before serving.

Tips to Make Easy Lemon Tart

• Ensure your pastry is chilled before rolling it out. This helps keep it firm and less likely to shrink while baking.
• Use fresh lemons for the filling for the best flavor.
• Straining the filling is important to remove any lumps for a smooth texture.
• Keep an eye on the tart while it bakes; every oven is different, so adjust the time as needed.

Variation

You can switch up the citrus juices in the filling. Try using a mix of lemon, lime, or orange juice to create a unique flavor profile. Additionally, you can add a hint of vanilla extract for a different taste.

FAQs

1. Can I use store-bought pastry for this recipe?
Yes, you can definitely use store-bought pastry to save time. Just make sure it’s suitable for baking.

2. How can I make my lemon tart more zesty?
Add some lemon zest to the filling. It will enhance the flavor and give a more intense lemony taste.

3. Is it possible to make this tart dairy-free?
Yes! You can replace the heavy cream with a non-dairy cream substitute, such as coconut cream or a dairy-free alternative.

Enjoy making your easy lemon tart, and don’t forget to share it with friends and family!

Easy Lemon Tart

A delightful and zesty lemon tart with a creamy filling and sweet crust, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: French

Calories: 220

Ingredients Method Notes

Ingredients

  

For the crust

• 300 g 300g sweet shortcrust pastry (pâté sucrée), chilled and ready to roll Chilled for better handling
• Plain flour for dusting For dusting when rolling out the pastry

For the filling

• 3 whole 3 whole eggs
• 1 unit 1 egg yolk
• 150 g 150g caster sugar (¾ cup)
• 150 ml 150ml pure cream (heavy cream) (½ cup) Can be substituted with non-dairy cream
• 150 ml 150ml freshly squeezed lemon juice Can mix with other citrus juices.
• A little clear syrup or maple syrup, for brushing
• Slices of lemon, lime zest, fresh mint - optional For decoration

Method

 

Preparation

1. Preheat your oven to 200°C (400°F) convection and line a 20cm (8in) tart tin.
2. Roll out the sweet shortcrust pastry between two sheets of plastic wrap until it is larger than the tin. Chill for 5 minutes.
3. Line the tart tin with the pastry, trim any excess, and bake for 12-15 minutes until lightly golden.

Making the Filling

1. Whisk the eggs, egg yolk, and sugar together until mostly dissolved.
2. Then, add the cream and lemon juice.
3. Strain the mixture into a jug.

Baking the Tart

1. Set the oven to 180°C (360°F) and pour the filling into the tart shell.
2. Bake for 20-25 minutes until set with a slight wobble.
3. Cool for 10-15 minutes in the tin, then unmold and chill.
4. Glaze the top with syrup, decorate as desired, and slice to serve.

Notes

Store any leftovers in the refrigerator. Best enjoyed within a few days. Can freeze before adding glaze for up to a month. Tips: Chill pastry before rolling, use fresh lemons, strain filling for smooth texture, monitor baking time.