Lemon Tart
This Lemon Tart boasts a rich, buttery crust and a silky-smooth lemon filling that is the perfect balance of tangy and sweet. With a crisp pastry shell and a luscious citrus center, this dessert is a refreshing treat for any occasion. Whether served chilled or at room temperature, it's a delightful way to satisfy your sweet cravings.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter softened
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 large egg yolk
- ¼ cup heavy cream
- Dried beans for weighing down the crust, optional
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons lemon zest
- ½ cup fresh lemon juice
- ½ cup heavy cream
- Powdered sugar for dusting
Instructions
- In a mixing bowl, combine flour, butter, powdered sugar, and salt until the mixture becomes crumbly.
- Add the egg yolk and heavy cream, mixing until a dough forms.
- Press the dough evenly into a tart pan and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Line the chilled tart crust with parchment paper and fill with dried beans (to prevent puffing).
- Bake for 15 minutes, then remove the parchment and beans and bake for another 10 minutes until lightly golden.
- In a mixing bowl, whisk together granulated sugar, eggs, lemon zest, and fresh lemon juice until well combined.
- Pour in the heavy cream and mix until smooth.
- Pour the lemon filling into the pre-baked crust.
- Bake for 20-25 minutes, or until the filling is set but still slightly wobbly in the center.
- Allow the tart to cool to room temperature.
- Dust with powdered sugar before slicing.
- Serve chilled or at room temperature for the best flavor!
Notes
For extra citrus flavor, add an extra teaspoon of lemon zest. Chill the tart for a few hours before serving for a firmer texture. Pair with fresh berries or whipped cream for an elegant presentation.