Homemade Lemon Tart Recipe
User Reviews
5
Homemade Lemon Tart Recipe
Description
This Homemade Lemon Tart starts with a sweet pie dough that incorporates powdered sugar, rolled thin, pressed into a tart pan, and baked until lightly browned and crisp. The base offers a tender, firm foundation that complements the filling's texture.
The lemon filling is prepared by whisking eggs, egg yolks, sugar, lemon zest, and lemon juice over a double boiler until thickened to a custard-like consistency. Butter is then whisked in to enrich the mixture, which is chilled to cool. Separately, mascarpone and cream cheese are whipped until fluffy and then incorporated, producing a creamy, smooth filling with balanced tartness and richness.
The tart is assembled with the cooled crust filled with the lemon custard mixture and topped with fresh berries for color and a hint of natural sweetness. This makes for a bright and creamy dessert combining citrus tang and dairy richness.
It can be made a day ahead and stored covered in the refrigerator for up to four days. Freezing is possible for up to three months. Adjust sugar in the filling to taste for preferred sweetness.
Ingredients
For the Crust:
- 1 pie dough crust recipe
- ½ cup powdered sugar
For the Filling:
- 2 egg
- 2 egg yolk
- ¼ cup sugar
- lemon zest of 1
- lemon about 6 tablespoons, juice of 2
- 1 butter cut up, unsalted, ice-cold, stick
- 16 ounces mascarpone cheese
- 4 ounces cream cheese
- ½ cup powdered sugar
- berries assorted, fresh
Instructions
- In a food processor, add in the pie crust ingredients plus ½ cup of powdered sugar and pulse until a dough has formed. Slowly drizzle in the water while pulsing until it becomes a meal-like texture.
- Transfer the dough to a clean surface and roll it out until it is about 1/8” thick. Form it into a 2” inch deep 8” round tart pan. Trim off any excess.
- Bake in the oven at 400° for 12-15 minutes or until lightly browned and cooked. Let it cool.
- In a large metal bowl over a medium size pot of boiling water, whisk together the eggs, egg yolks, ¼ cup of sugar, zest of ½ lemon, and juice of 1 lemon until it becomes very thick, like a custard, which is about 2 to 4 minutes. Be sure to whisk constantly. Remove the bowl and whisk in the butter until it has melted. Cool the mixture in the refrigerator until completely cooled.
- In a standing mixture with the whip attachment on high speed, mix the mascarpone and cream cheese until light and fluffy, which takes about 5 to 7 minutes, and then add in the remaining lemon zest, lemon juice, and powdered sugar. Mix until combined, and then fold in the chilled lemon curd.
- Pour the mixture into the cooked pie shell and cool overnight in the refrigerator or until it firms up. Garnish with berries and serve!
Notes
- This tart can be made up to one day in advance for convenience.
- Store the covered tart in the refrigerator for up to four days to maintain freshness.
- You may freeze the tart covered for up to three months; thaw in the refrigerator for one day before serving.
- Adjust the sugar amount in the lemon curd to make the tart sweeter if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 130mg | 43% |
| Sodium | 77mg | 3% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 887IU | 18% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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