Lemon Pastry
Bright, zesty, and utterly irresistible, this Lemon Pastry is the ultimate dessert for citrus lovers and a showstopper for any occasion. Featuring a buttery, flaky homemade pastry shell and a silky-smooth lemon curd made with freshly squeezed lemon juice and vibrant zest, this recipe perfectly balances sweet and tangy flavors. Crafted with simple, high-quality ingredients like cold unsalted butter and egg yolks, this elegant tart comes together using classic techniques like blind baking and a double-boiler method for the curd. With just 30 minutes of prep time and a cooling period to let the flavors meld, this vibrant dessert makes an ideal centerpiece for spring gatherings, afternoon teas, or weekend indulgences. Serve chilled and garnished with a dollop of whipped cream or a sprinkle of fresh berries for a stunning presentation that tastes as good as it looks. Perfect for fans of citrus desserts, pastries, and homemade tarts, this Lemon Pastry will become a go-to in your repertoire!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Cold water
- 3 pieces Egg yolks
- 120 milliliters Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 150 grams Granulated sugar (for curd)
- 60 grams Unsalted butter
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter.
Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing just until the dough begins to come together. Avoid overmixing.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled pastry dough on a lightly floured surface to fit a tart pan or pie dish.
Press the dough into the pan, trim any excess, and prick the base with a fork to prevent puffing.
Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes, or until golden brown.
Remove the baked pastry shell from the oven and let it cool completely.
To make the lemon curd, whisk together the egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl.
Place the bowl over a pot of simmering water (double-boiler method) and cook the mixture, whisking continuously, until it thickens and coats the back of a spoon (about 8–10 minutes).
Remove the bowl from the heat and whisk in the butter until fully melted and incorporated.
Pour the lemon curd into the cooled pastry shell and spread evenly. Chill the pastry in the refrigerator for at least 2 hours to set.
Slice and serve your lemon pastry, optionally garnished with whipped cream or fresh berries.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 25.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 57 mg | 1% | |
*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.
