Lemon Tart
User Reviews
4.9
Lemon Tart
Description
The Lemon Tart features a rich, buttery pastry crust made from all-purpose flour, cold butter, sugar, egg yolk, and cream. The dough is chilled and rolled out carefully to create a crisp shell that is pre-baked to a light golden color. This base supports the vibrant lemon curd filling which is prepared by cooking eggs and lemon components gently with butter and sugar until it thickens enough to coat the back of a spoon.
The curd balances tartness from fresh lemon juice and zest with sweetness and richness from butter and sugar. Precise stirring and pouring techniques prevent scrambling the eggs, ensuring a smooth custard texture. After filling the baked crust, the tart is refrigerated to fully set the curd before serving, resulting in a clean slice and refreshing zing.
This dessert is suited for serving chilled, making it a pleasant option for spring or summer meals. The crisp crust contrasts nicely with the silky lemon curd. It can be prepared a day ahead to allow flavors to meld and convenience.
Using organic, unwaxed lemons maximizes flavor and safety of the zest. Wrapping plastic wrap directly on the lemon curd prevents skin formation as it cools. Monitoring curd thickness by the spoon test helps achieve ideal set consistency. The tart crust can be prepared in advance or frozen for ease.
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour 150g
- ¼ tsp salt
- ½ cup butter cold cut into small pieces (113g)
- ¼ cup granulated sugar (50g)
- 2 tbsp cream (10ml)
- 1 egg yolk
For the Curd
- ½ cup lemon juice fresh (120ml)
- 2 tbsp lemon zest of 2 lemons, zest
- 1 cup granulated sugar (200g)
- ½ cup butter (113g)
- 4 egg
- 2 egg yolk
Instructions
For the Tart Crust
- Whisk the egg yolk and cream together in a small bowl and set aside.
- Measure the flour into a large bowl then add the salt, and sugar. Whisk together then add the cubed butter. Work the butter in with a pastry cutter or your clean hands.
- Once you have a crumbly mixture with roughly pea-sized pieces of butter throughout you can drizzle in the yolk cream mixture and mix together with a fork or knife. Transfer The dough onto a piece of plastic, press and fold together, then shape into a disk, wrap and chill for about an hour.
- Roll the dough into a circle then transfer to a 9 or 10 inch tart pan (one with a removable base is preferable). Press into the pan then dock the bottom and trim the edge. Freeze for about 30 minutes.
- Preheat your oven to 375F then bake for about 20 minutes or until a light golden color, then reduce the oven temperature to 350F. Make the curd while the shell bakes.
For the Lemon Curd
- In a medium bowl combine the eggs and yolks then whisk together and set aside.
- Zest two lemons then squeeze ½ cup of juice then add the zest, juice, butter and sugar to a medium sized pot and place over medium heat. Stir often until the butter is melted and the mixture just starts bubbling then remove from heat and slowly drizzle into the egg mixture while whisking vigorously.
- Pour back into the pot and place over low heat, whisking constantly until the mixture thickens and just starts to bubble, about 170F. Your curd is done once it coats the back of a wooden spoon; you can swipe a finger across and a track will be left in the curd.
- Strain into a bowl and cover the surface with plastic wrap.
- Pour the curd into your tart shell and smooth the surface then bake for 10 minutes or until the edge is just set. Refrigerate for 2 hours then cut and serve.
Notes
- Use unwaxed, organic lemons for the best flavor and safer zesting.
- Chill the pastry dough well before rolling to prevent shrinking and ensure a tender crust.
- Press the crust back into shape if it puffs or sinks during baking by gently pressing with a measuring cup.
- Cool the lemon curd with plastic wrap directly on the surface to avoid skin formation.
- Refrigerate the tart at least 2 hours before slicing for clean cuts and firm set.
- Store leftovers covered in the fridge for 3-4 days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 466kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 312mg | 13% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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