Lemon Tart

why make this recipe

Lemon tart is a delicious dessert that brings a bright, tangy flavor to any table. Its crisp crust perfectly complements the creamy, zesty filling. This treat is perfect for warm days or any time you want a refreshing dessert. Plus, it’s simple enough to make at home, so you can impress your family and friends without much fuss!

how to make Lemon Tart

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 1/4 cup water
• 1 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 3 large eggs
• 2 large egg yolks
• 1/4 cup heavy cream
• Zest of 2 lemons

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. Add the flour and salt, mixing until crumbly.
4. Stir in the egg yolk and water, and form the dough into a disc.
5. Roll out the dough and fit it into a 9-inch tart pan.
6. Bake the crust for 15-20 minutes or until golden.
7. In another bowl, whisk together lemon juice, granulated sugar, eggs, egg yolks, heavy cream, and lemon zest.
8. Pour the filling into the baked crust.
9. Bake for an additional 25-30 minutes until set.
10. Let the tart cool before serving.

how to serve Lemon Tart

Serve the lemon tart chilled or at room temperature. You can garnish it with a sprinkle of powdered sugar, a dollop of whipped cream, or some fresh berries. It’s a lovely dessert that looks as good as it tastes!

how to store Lemon Tart

To store any leftover lemon tart, cover it with plastic wrap or keep it in an airtight container. It can stay in the refrigerator for up to three days. Make sure to keep it chilled until you are ready to serve it again.

tips to make Lemon Tart

• Use fresh lemons for the best flavor.
• Be careful not to overbake the tart, or the filling may crack.
• If you want a sweeter tart, adjust the granulated sugar to your taste.

variation

You can add a layer of fresh fruit on top before serving or consider using a different citrus, like lime or orange, for a twist on the classic lemon flavor.

FAQs

Can I freeze lemon tart?
Yes, you can freeze lemon tart. Wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to two months.

What can I do if my crust is too dense?
If your crust is too dense, try cutting the butter into the flour less or adding a touch more water when mixing the dough.

Can I make this tart ahead of time?
Absolutely! The lemon tart can be made a day in advance. Just keep it stored in the fridge until you are ready to serve it.

Lemon Tart

A refreshing dessert with a crisp crust and tangy lemon filling, perfect for warm days.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 1/4 cup water

For the filling

• 1 cup freshly squeezed lemon juice Use fresh lemons for the best flavor.
• 1 cup granulated sugar
• 3 large eggs
• 2 large egg yolks
• 1/4 cup heavy cream
• Zest of 2 lemons

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. Add the flour and salt, mixing until crumbly.
4. Stir in the egg yolk and water, and form the dough into a disc.
5. Roll out the dough and fit it into a 9-inch tart pan.
6. Bake the crust for 15-20 minutes or until golden.

Filling

1. In another bowl, whisk together lemon juice, granulated sugar, eggs, egg yolks, heavy cream, and lemon zest.
2. Pour the filling into the baked crust.
3. Bake for an additional 25-30 minutes until set.
4. Let the tart cool before serving.

Notes

Serve the lemon tart chilled or at room temperature. Garnish with powdered sugar, whipped cream, or fresh berries. Store leftovers covered in the refrigerator for up to three days. For the best flavor, use fresh lemons and avoid overbaking.