Delicious Lemon Tart
Tangy, creamy, and utterly irresistible, this Delicious Lemon Tart is your next go-to dessert for any occasion. Featuring a buttery homemade pastry base and a velvety lemon filling made with fresh lemons, eggs, cream, and just the right amount of sugar, this tart strikes the perfect balance between sweet and zesty. The blind-baked crust ensures a crisp, golden shell that cradles the luscious custard filling, while a dusting of powdered sugar adds an elegant finishing touch. Ready in just over an hour, this lemon tart is ideal for dinner parties, celebrations, or anytime you crave a refreshing citrus treat. Serve chilled for the ultimate burst of bright, lemony flavor in every bite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 piece Egg yolk
- 2 tablespoons Cold water
- 3 medium Lemons
- 4 pieces Eggs
- 150 grams Granulated sugar (for filling)
- 120 milliliters Heavy cream
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Prepare the pastry by combining the flour and sugar in a large mixing bowl.
Add the cold, diced butter to the flour mixture and rub it together using your fingertips until the mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water, mixing until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch tart pan.
Roll out the chilled pastry on a lightly floured surface to about 1/4 inch thickness. Fit the pastry into the tart pan, trimming any excess dough.
Prick the base of the pastry with a fork and line it with parchment paper. Fill with baking beans or pie weights and blind bake for 15 minutes.
Remove the parchment paper and weights, then bake for another 5-7 minutes until the crust is lightly golden. Set aside to cool.
Zest and juice the lemons. You’ll need about 80 milliliters of lemon juice.
In a medium-sized bowl, whisk together the eggs, sugar, cream, lemon juice, and lemon zest until smooth.
Pour the lemon mixture into the cooled tart shell.
Bake the tart in the preheated oven for 20-25 minutes, or until the filling is just set with a slight wobble in the center.
Allow the tart to cool completely, then refrigerate for at least 2 hours before serving.
Optional: Dust with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 378.4 g | 138% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 213.6 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 230 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 773 mg | 16% | |
*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.
