0 from 3 votes
Easy Lemon Tart
This Easy Lemon Tart is fresh and tangy, made with a flaky pastry crust and creamy lemon curd filling! It is absolutely beautiful and elegant, and perfectly sweet and tart!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 40 mins
Total Time
2 hrs 30 mins
Servings: 8 people
Calories: 245 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Pastry
- 2 cups flour
- 1 tbsp sugar
- 1 ½ sticks butter fridge cold and cubed, plus a little to grease the pan
- 1 ½ tbsp ice water
For the Filling
- 2 eggs
- ½ cup sugar
- ½ cup heavy cream
- 2 small lemons zested and juiced
- 3 tbsp butter melted and cooled
Instructions
- First, make the pastry. In a food processor, add the flour, sugar and butter, and blitz until you’ve formed crumbs. Gradually add the water, pulsing each time, until you’ve created a rough dough. You may not need to use all the water.
- Turn the dough out onto a lightly floured surface and bring together into a ball. Roll out into a circle of between 1/4-1/8 inch thickness.
- Grease a 7 1/2-8 inch loose bottomed pie tin with butter. Line the tin with the pastry, making sure to press it into the edges. Trim the excess pastry and chill the pie crust for at least 40 minutes.
- Pre-heat the oven to 355F with a heavy metal baking tray inside the oven. Whisk together all the filling ingredients.
- Pour the filling into the prepared tart shell and transfer to the heated tray to help make sure the pastry cooks all the way through. Bake for 15 minutes, before reducing the temperature to 320F and baking for a further 20 minutes.
- Remove from the oven and allow to cool in the tin for 1 hour before serving, dusted with powdered sugar and with sliced strawberries, if liked.
Cup of Yum
Notes
- This recipe might give you a little leftover pastry to allow for rolling the pastry slightly thicker if you’re finding it a little difficult to work with (this will depend on the temperature of your hands and kitchen) and to allow for pie tins of different depths. Roll any leftover out and cut into manageable pieces before freezing for another project.
- The tart shell can be made and chilled up to a day in advance.
- This recipe might give you a little leftover pastry to allow for rolling the pastry slightly thicker if you’re finding it a little difficult to work with (this will depend on the temperature of your hands and kitchen) and to allow for pie tins of different depths. Roll any leftover out and cut into manageable pieces before freezing for another project.
- The tart shell can be made and chilled up to a day in advance.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
58mg
(19%)
Sodium
27mg
(1%)
Potassium
108mg
(3%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
294IU
(6%)
Vitamin C
14mg
(16%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 58mg | 19% |
| Sodium | 27mg | 1% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.