Easy Peasy Tart Lemon Tart
Brighten up your dessert table with this Easy Peasy Tart Lemon Tart, a zesty treat that perfectly balances creamy indulgence with citrusy sharpness. Featuring a buttery, melt-in-your-mouth homemade pastry crust and a luscious lemon filling made with fresh zest and juice from three lemons, this recipe is the ultimate crowd-pleaser for lemon lovers. With just 30 minutes of prep and straightforward techniques like blind baking, this tart is as approachable as it is impressive. Serve it chilled and finish with a light dusting of powdered sugar for a beautifully elegant presentation. Whether you're hosting a dinner party or looking for a refreshing dessert, this lemon tart promises to deliver bold flavor in every bite.
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Recipe Information
Ingredients
- 200 g all-purpose flour
- 100 g unsalted butter (cold, cubed)
- 50 g granulated sugar
- 1 whole egg yolk
- 2 tbsp cold water
- 3 whole lemons (zested and juiced)
- 150 g granulated sugar (for filling)
- 3 whole eggs
- 100 ml heavy cream
- 1 tbsp powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
To make the crust, combine the all-purpose flour and sugar in a large mixing bowl.
Add the cold, cubed butter into the flour mixture and rub it in with your fingers until it resembles coarse crumbs.
Mix in the egg yolk and cold water until the dough comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough into the pan, pressing it into the edges, and trim off excess dough.
Prick the base of the dough with a fork and line it with parchment paper. Add baking weights or dry beans, and blind bake the crust for 15 minutes. Remove the parchment and weights, then bake for another 5 minutes until lightly golden. Set aside to cool.
For the filling, whisk together the eggs, sugar, lemon zest, and lemon juice in a medium bowl until smooth.
Stir in the heavy cream until the mixture is well combined.
Pour the filling into the cooled tart crust.
Bake for 20-25 minutes, or until the filling is set with a slight wobble in the center.
Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to set completely.
Before serving, optionally dust the top with powdered sugar for garnish.
Nutrition Facts
Calories |
2903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 213.6 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 202 mg | 16% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 704 mg | 15% | |
*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.
