The Perfect Lemon Tart
Brighten up your dessert table with "The Perfect Lemon Tart," a timeless, elegant treat featuring a buttery, flaky shortcrust pastry filled with a luscious, tangy lemon custard. This recipe combines the zesty flavor of freshly squeezed lemon juice and fragrant lemon zest with the creaminess of heavy cream for a perfectly balanced citrus filling that's just tart enough to tantalize your taste buds. The rich, golden crust is baked to perfection, offering a crisp texture that complements the smooth and creamy filling. Garnished with a light dusting of powdered sugar, this tart is ideal for any occasion, whether it's a summer picnic, a dinner party, or a simple indulgence at home. Easy-to-follow steps make it approachable for bakers of all levels. Serve this showstopping lemon tart chilled for a refreshing dessert that’s destined to impress!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 1 tablespoon Cold water
- 3 large Eggs
- 150 grams Caster sugar
- 100 milliliters Heavy cream
- 3 medium Lemons (zested and juiced)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs.
Add the egg yolk and cold water to the flour mixture. Gently mix until the dough just comes together. Do not overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with a removable bottom.
On a lightly floured surface, roll out the dough into a circle approximately 1/8 inch thick. Carefully transfer it to the tart pan, pressing it gently into the edges and trimming any excess dough.
Prick the base of the pastry with a fork and chill the tart shell in the fridge for 15 minutes.
Line the chilled tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes, or until the shell is golden brown. Set aside to cool.
Reduce the oven temperature to 350°F (175°C).
In a medium mixing bowl, whisk together the eggs and caster sugar until smooth. Stir in the lemon juice, lemon zest, and heavy cream, mixing until fully combined.
Pour the lemon filling into the cooled tart shell and bake for 20-25 minutes, or until the filling is just set but still slightly wobbly in the center.
Remove the tart from the oven and allow it to cool completely, then transfer it to the fridge for at least 1 hour to fully set.
Before serving, dust the tart with powdered sugar for decoration. Slice and enjoy!
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 213.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 490 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.
