Lemon Tart
Bright, zesty, and utterly irresistible, this classic Lemon Tart is a dessert masterpiece that combines a buttery, melt-in-your-mouth shortcrust pastry with a luscious, tangy-sweet lemon filling. Perfect for lemon lovers, this recipe is made with freshly squeezed lemon juice and zest, creating a burst of citrus flavor in every bite. The tart’s creamy filling is perfectly balanced by the crisp, golden crust, which is blind baked to ensure a flawless texture. Ideal for special occasions or a stunning finish to any meal, this Lemon Tart is as beautiful as it is delicious. Serve chilled with a dusting of powdered sugar for a picture-perfect presentation that’s sure to impress. With just 30 minutes of prep time and a minimum of ingredients, this elegant dessert is both approachable and show-stopping!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, diced)
- 50 grams powdered sugar
- 1 large egg yolk
- 1 tablespoon cold water
- 3 large eggs
- 150 grams caster sugar
- 3 medium lemons (zested and juiced)
- 150 ml heavy cream
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, pulse together the flour and powdered sugar. Add the cold, diced butter and pulse until the mixture resembles breadcrumbs.
Add the egg yolk and cold water. Pulse until the dough starts coming together. If necessary, add a tiny bit more water (1 teaspoon at a time) until the dough holds together when pinched.
Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 20 minutes.
Roll out the chilled dough to a thickness of about 3-4 mm and gently press it into a 9-inch (23 cm) tart tin with a removable base. Trim any excess dough and prick the bottom with a fork.
Line the tart shell with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes or until lightly golden. Set aside to cool.
To make the filling, whisk together the eggs and caster sugar in a medium bowl until combined. Add the lemon juice, zest, and heavy cream, whisking until smooth.
Pour the lemon filling into the cooled tart shell, making sure not to overfill, and gently smooth the surface.
Bake the tart for 20-25 minutes or until the filling is just set with a slight wobble in the center. Allow the tart to cool to room temperature, then refrigerate for at least 1 hour to fully set.
Before serving, dust the tart with powdered sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1114 mg | 371% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 212.0 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 491 mg | 10% | |
*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.
