Easy Lemon Tart
Bright, zesty, and irresistibly creamy, this Easy Lemon Tart is a show-stopping dessert that’s deceptively simple to make. Featuring a buttery homemade shortcrust pastry and a luscious lemon filling bursting with fresh citrus flavor, this recipe strikes the perfect balance between sweet and tangy. With only 25 minutes of prep time and basic pantry ingredients like lemons, eggs, and cream, this tart is perfect for both novice bakers and seasoned pros. The silky-smooth filling sets beautifully in the oven, while a light dusting of powdered sugar adds an elegant finishing touch. Serve this chilled delight as a refreshing ending to a dinner party or as a summery treat on a sunny afternoon. Whether you’re looking to impress guests or simply indulge in a slice of sunshine, this Easy Lemon Tart is sure to satisfy!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 50 grams powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 3 large eggs
- 150 grams granulated sugar
- 100 milliliters heavy cream
- 2 large lemons (zested and juiced)
- 1 tablespoon powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture with your fingers until it resembles fine breadcrumbs.
Add the egg yolk and cold water to the mixture, and gently knead until the dough comes together. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Lightly flour a surface and roll out the chilled dough to fit a 9-inch tart tin. Press the dough into the tin and trim the edges. Prick the base with a fork and place it back in the fridge for 10 minutes.
Line the tart shell with parchment paper and fill it with baking beans or pie weights. Bake for 15 minutes, then remove the weights and paper and bake for another 10 minutes until lightly golden. Remove from the oven and allow to cool.
While the crust cools, whisk the eggs and granulated sugar in a bowl until smooth. Stir in the heavy cream, lemon zest, and lemon juice until fully combined.
Pour the lemon mixture into the cooled tart shell. Bake at 180°C (350°F) for 20-25 minutes, or until the filling is set but still slightly wobbly in the center.
Remove the tart from the oven and allow it to cool to room temperature. Chill in the refrigerator for at least 1 hour before serving.
Dust the tart with powdered sugar just before serving, and enjoy!
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 211.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 186 mg | 14% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 622 mg | 13% | |
*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.
