Description
This Lemon Tart features a buttery crust and a silky lemon filling. It’s simple to prepare, bursting with flavor, and perfect for adding a touch of brightness to any occasion.
Ingredients
Scale
- ½ cup cold salted butter cubed
- 1 ¼ cups all purpose flour
- 5 tablespoons granulated sugar
- 1 large egg yolk
- 5 teaspoons heavy cream
- 1 teaspoon cold water only if needed
- ½ cup fresh lemon juice
- ½ cup salted butter
- ⅓ cup granulated sugar
- 4-6 teaspoons lemon zest
- 4 large eggs + 2 yolks room temp
- ½ tsp pure vanilla extract
Instructions
- Begin by preparing the crust. Whisk the egg yolk and cream together in a small bowl; this mixture keeps the crust tender.
- In a larger bowl, combine the flour, sugar, and a pinch of salt. Incorporate the cold cubed butter gently until the mixture resembles coarse crumbs with small bits of butter.
- Add the egg and cream mixture to the dough and combine gently. If it feels dry, add a teaspoon of cold water if necessary.
- Shape the dough into a disk, wrap it in plastic, and chill for 40 minutes to make rolling easier and prevent shrinking during baking. Use this time to zest lemons or prepare your tools.
- After chilling, roll the dough into a circle slightly larger than your 9-inch tart pan, then carefully transfer and press it into the pan. Trim any excess dough and prick the base with a fork to avoid puffing up.
- For best results, freeze the shell for about 20 minutes to keep the edges sharp and the crust crisp.
- Preheat the oven to 375°F and bake the tart shell for about 18 minutes until just golden. Make sure the edges feel firm, but the base remains slightly soft.
- For the filling, whisk the eggs and yolks together in a large bowl, then set aside. In a small pot over medium heat, combine the lemon zest, juice, sugar, and butter, stirring gently until warm and fragrant, but not boiling.
- Slowly temper the warm lemon mixture into the eggs while whisking constantly.
- Return the mixture to the pot and cook over low heat, whisking steadily until it thickens and begins to bubble.
- Strain the curd into a bowl. Whisk gently before pouring into the crust for an extra smooth filling.
- Pour the curd into the pre-baked tart shell and smooth the top with a spatula.
- Bake for 9-10 minutes at 350°F, ensuring the edges set while the center retains a slight wobble. Allow the tart to cool at room temperature, then refrigerate for 3 hours to firm up.
Notes
For a sweeter tart, adjust the sugar amount in the filling according to taste.
Make sure to let the tart cool completely before refrigerating for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg