Description
A classic lemon tart with a buttery, flaky crust and a creamy, tangy filling that balances sweetness and tartness.
Ingredients
- All-purpose flour: 1 1/4 cups (150 g)
- Unsalted butter: 1/2 cup (115 g), chilled and cubed
- Sugar: 1/4 cup (50 g) for the crust, plus 3/4 cup (150 g) for the filling
- Eggs: 3 large
- Fresh lemon juice: 1/2 cup (120 ml)
- Lemon zest: 2 tablespoons (from about 2 lemons)
- Heavy cream: 1/2 cup (120 ml), for serving (optional)
Instructions
- Prepare the tart crust by mixing flour and sugar, then adding butter until crumbly. Add cold water to form a dough, chill for 30 minutes.
- Make the lemon filling by whisking eggs, sugar, lemon juice, and lemon zest until smooth.
- Preheat oven to 350°F (175°C). Roll out the chilled dough, fit it into a tart pan, and blind bake for 15 minutes. Remove weights and bake for another 10-15 minutes until golden.
- Pour the lemon filling into the cooled crust and bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve with whipped cream and lemon zest for garnish.
Notes
- Use fresh lemons for the best flavor.
- Chill the dough to prevent shrinking during baking.
- Allow the tart to cool completely before slicing for cleaner pieces.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: lemon tart, dessert, baking, citrus, recipe