Caramelized Lemon Tart
Indulge in the perfect balance of tangy and sweet with this Caramelized Lemon Tart, a show-stopping dessert that’s as beautiful as it is delicious. Featuring a buttery, flaky tart crust as the foundation, this recipe is filled with a velvety lemon custard made from fresh lemon zest and juice, creamy egg yolks, and a hint of vanilla. The pièce de résistance is the caramelized sugar topping, effortlessly achieved with a kitchen torch or broiler, creating a satisfyingly crisp shell that crackles with each bite. Perfect for dinner parties, celebrations, or as an elegant treat, this lemon tart is easy to prepare yet delivers gourmet flavor and texture. Serve it chilled or at room temperature for a citrusy, caramelized delight that’s sure to impress.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 50 g Granulated sugar
- 1 pinch Salt
- 2 tbsp Ice water
- 4 Egg yolks
- 150 g Granulated sugar (for filling)
- 150 ml Heavy cream
- 3 Lemons (zest and juice)
- 1 tsp Vanilla extract
- 3 tbsp Granulated sugar (for caramel topping)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 190°C (375°F). On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Gently press the dough into the pan and trim the excess. Prick the bottom with a fork and refrigerate for 15 minutes.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until lightly golden. Let it cool completely.
In a saucepan, whisk together the egg yolks, sugar, heavy cream, lemon zest, and lemon juice. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
Remove the lemon custard from the heat and stir in the vanilla extract. Pour the custard into the cooled tart shell. Smooth the top with a spatula and refrigerate for at least 2 hours, or until set.
Once the custard is set, evenly sprinkle 3 tablespoons of granulated sugar over the surface of the tart. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, you can use the broiler in the oven, but monitor closely to prevent burning.
Let the caramelized topping cool for a few minutes to harden before slicing and serving. Enjoy your Caramelized Lemon Tart chilled or at room temperature!
Nutrition Facts
Calories |
3147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 409.7 g | 149% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 243.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 187 mg | 14% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
