The Best Ever Lemon Tart
Indulge in the zesty perfection of "The Best Ever Lemon Tart," a dessert that balances vibrant citrus flavors with rich, buttery decadence. This exquisite tart features a tender, flaky homemade crust made with cold, diced butter and a touch of powdered sugar, blind baked to golden perfection. The luscious lemon filling combines freshly squeezed lemon juice, fragrant lemon zest, and velvety heavy cream, creating a silky custard that melts in your mouth. Baked gently to retain a slight wobble for the ultimate creamy texture, this tart is a luxurious treat for any occasion. Finished with a dusting of powdered sugar, it's as visually stunning as it is delicious. Perfect for parties, afternoon teas, or a show-stopping finale to a dinner party, this lemon tart will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, diced)
- 50 grams powdered sugar
- 1 egg yolk
- 2 tablespoons cold water
- 120 milliliters freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 150 grams granulated sugar
- 4 large eggs
- 150 milliliters heavy cream
- 1 tablespoon powdered sugar (for dusting)
Instructions
Prepare the crust by combining the flour and powdered sugar in a large bowl. Add the cold, diced butter and rub it into the flour until the mixture resembles fine breadcrumbs.
Add the egg yolk and cold water to the mixture. Mix until the dough just comes together. Avoid overworking the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface until it is about 3mm thick.
Carefully place the rolled-out dough into a 9-inch tart pan, pressing it gently into the sides. Trim off any excess dough.
Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until golden. Let it cool completely.
To make the lemon filling, whisk together the eggs and sugar in a bowl until smooth. Add in the lemon juice, lemon zest, and heavy cream, whisking until fully combined.
Pour the lemon filling into the cooled tart crust. Bake in the preheated oven at 150°C (300°F) for 30-35 minutes or until the filling is just set and has a slight wobble in the center.
Remove the tart from the oven and allow it to cool at room temperature. Then, refrigerate for at least 2 hours to fully set.
Before serving, lightly dust the top of the tart with powdered sugar. Slice and enjoy!
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1355 mg | 452% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 415.1 g | 151% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 210.7 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 752 mg | 16% | |
*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.
