Lemon Tart
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5.0
24 reviews
Excellent
Lemon Tart
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My easy lemon tart recipe has a crisp, shortbread-esque crust and a smooth lemon filling. It's a refreshing dessert that's perfect for spring or summer! Recipe includes a how-to video!
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Ingredients
Tart Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter cold & cubed
- 1 large egg cold preferred
- ½ teaspoon vanilla extract
Filling:
- 2 large whole eggs
- 4 large egg yolks
- ½ cup freshly-squeezed lemon juice (typically 4 lemons for me)
- 1 cup granulated sugar
- ⅛ teaspoon salt
- ½ cup unsalted butter cubed
Whipped Cream (optional):
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
For the tart crust:
- To the basin of a food processor, add flour, sugar, and salt. Briefly pulse to combine.
- Add butter and pulse until coarse crumbs form (about ten 1-second pulses)
- In a separate, small dish, whisk together egg and vanilla. Drizzle over flour mixture, and pulse until dough just begins to cling together.
- Carefully remove from food processor (watch the blade) and shape dough into a disc, wrap in plastic wrap, and chill for 1 hour.
- Roll chilled dough into a 10-11" (25cm) disc and press into a 9" (23cm) tart pan. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dry beans. Freeze for 30 minutes, meanwhile preheat oven to 375°F (190°C).
- Once crust has chilled and oven is preheated, bake crust in center rack of 375°F (190°C) oven for 20 minutes or until edges are light golden brown. Remove parchment and weights (carefully), then bake for an additional 5 minutes (the bottom of the tart should be beginning to turn lightly golden). Prepare lemon filling
Lemon Filling
- In a medium-sized, stainless steel saucepan (see note), combine eggs, egg yolks, lemon juice, sugar, and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture is thickened and coats the back of a spoon.
- Remove from heat and pour mixture through a fine mesh strainer into a bowl, then pour into tart crust and spread evenly. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
Whipped Cream (optional)
- Combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. Pipe or dollop whipped cream onto tart before serving. I used an Ateco 848 to add the decorative whipped cream on top.
Equipments used:
Notes
- I do not grease my tart pan.
- When trying to line the unbaked tart crust with parchment paper (step 5) it is helpful to crumple the parchment paper, uncrumple, crumple again, then uncrumple before using. This helps it fit snugly and more flush into the tart crust.
- The tart crust does not have to be completely cooled before adding the lemon filling, in fact the filling can be added when the crust is hot right out of the oven. Sometimes I’ll begin preparing the lemon filling while the crust is still in the oven.
- When cooking the filling, use a non-reactive pan, such as stainless steel, glass, or enameled cast iron. Avoid using aluminum, copper, or iron (such as non-enameled cast iron) pans, which can react with the lemon and cause a metallic taste.
- Store covered in the refrigerator for up to 5 days. I store my tart in the tart pan and do not remove unless I want to put it on a serving plate. While I haven't personally frozen this tart, I think it would freeze fine (after cooling and setting completely).
Nutrition Information
Show Details
Serving
1serving
Calories
561kcal
(28%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
244mg
(81%)
Sodium
147mg
(6%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
1252IU
(25%)
Vitamin C
6mg
(7%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 561kcal | 28% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 147mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 1252IU | 25% |
| Vitamin C | 6mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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