Light Lemon Tart
Brighten up your dessert table with this Light Lemon Tart, a refreshing and zesty treat that's simultaneously indulgent and airy. Featuring a buttery, flaky homemade crust and a silky lemon filling bursting with citrusy sweetness, this tart is the perfect balance of tangy and sweet. The recipe uses fresh lemon juice and zest for bold, natural flavors, paired with a smooth, velvety base created by tempering egg yolks. With its golden, crisp crust and a perfectly set, glossy filling, this tart not only delivers on taste but is also an impressive centerpiece for any occasion. Ideal for spring gatherings, afternoon teas, or anytime you crave a light yet satisfying dessert, serve it chilled and garnish with powdered sugar or fresh berries for an elegant finishing touch.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter, cold and cubed
- 50 grams powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 150 grams granulated sugar
- 2 tablespoons cornstarch
- 3 medium lemons, juiced and zested
- 250 milliliters water
- 4 large egg yolks
- 50 grams unsalted butter
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the flour and powdered sugar.
Add the cold, cubed butter to the dry ingredients and rub it in with your fingertips until the mixture resembles breadcrumbs.
Stir in the egg yolk and cold water, then knead gently until the mixture comes together into a smooth dough.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan with a removable base.
Press the dough into the tart pan, trim excess edges, and prick the base with a fork.
Line the crust with baking paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until lightly golden. Allow to cool.
In a saucepan, whisk together the granulated sugar, cornstarch, lemon juice, lemon zest, and water.
Place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Cook for 1-2 minutes, then remove from heat.
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot lemon mixture into the yolks, whisking constantly to temper the eggs.
Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, for 2-3 minutes until thickened further.
Remove from heat and stir in the butter until fully melted and smooth.
Pour the lemon filling into the cooled tart shell, spreading it evenly.
Refrigerate the tart for at least 2 hours or until firm.
Serve chilled, optionally garnished with powdered sugar or fresh berries.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 386.4 g | 141% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 204.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 235 mg | 18% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 580 mg | 12% | |
*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.
