There’s something utterly delightful about biting into a lemon tart. The balance of tartness and sweetness, the buttery crust, and the creamy lemon filling make it a dessert that’s both refreshing and satisfying. Having tried countless desserts over the years, this lemon tart has become a family favorite. Each time I prepare it, the kitchen fills with the fresh, invigorating scent of lemons, and I am met with eager anticipation from everyone in the house. My family loves it so much that it’s become a staple dessert at our gatherings, whether it’s a casual Sunday lunch or a festive holiday dinner. It’s the kind of recipe that brings everyone together, prompting conversations and drawing out smiles with every bite.
Ingredients
To create this delightful lemon tart, you will need the following ingredients:
- For the crust:
- 1 and 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- For the filling:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Instructions
The process of making this lemon tart is straightforward, and the results are absolutely worth it. Here’s how you can make it:
- Prepare the crust: In a food processor, combine the flour, sugar, and salt. Add the diced butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough begins to come together. Turn the dough onto a clean surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the excess. Prick the bottom with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment and bake for another 10 minutes, or until the crust is golden. Allow to cool.
- Make the filling: In a medium-sized bowl, whisk together the sugar, eggs, lemon juice, lemon zest, cream, and salt until smooth. Pour the filling into the cooled tart shell.
- Bake the tart: Carefully transfer the tart to the oven and bake for 25-30 minutes, or until the filling is set and the center is slightly jiggly. Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
- Serve: Once chilled, remove the tart from the pan, slice, and serve. Enjoy the refreshing taste of lemon with every bite!
Nutrition Facts
This lemon tart serves 8 people, with each serving containing approximately 350 calories. It’s a dessert that brings a burst of flavor without overwhelming your dietary plans, allowing you to indulge guilt-free on special occasions.
Preparation Time
The total preparation time for this lemon tart is about 1 hour and 20 minutes, plus additional time for chilling. Here’s the breakdown:
- Prep time: 30 minutes
- Cook time: 40 minutes
- Chill time: 2 hours
How to Serve
- Dust the tart with powdered sugar for an elegant touch before serving.
- Complement with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Garnish with thinly sliced lemon rounds or fresh berries for added color and flavor.
- Pair with a cup of herbal tea or a chilled glass of white wine.
- Serve it at brunch, tea parties, or as a refreshing end to a summer meal.
Additional Tips
- Use fresh lemons: Freshly squeezed lemon juice and zest will give your tart the best flavor. Avoid bottled lemon juice, as it lacks the vibrancy of fresh lemons.
- Chill the dough: Ensure the dough is well-chilled before rolling it out. This helps prevent shrinkage during baking and results in a flakier crust.
- Check the filling: The filling should be slightly jiggly in the center when you remove it from the oven. It will continue to set as it cools.
- Store properly: Keep the tart refrigerated until ready to serve. If you have leftovers, cover them tightly and store in the fridge for up to 3 days.
- Experiment with flavors: Try adding a hint of vanilla extract or swapping out some of the lemon juice for lime or orange juice for a different citrus flavor.
FAQ Section
Q: Can I make the crust ahead of time?
A: Yes, you can prepare the crust in advance. Wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to a month. Thaw in the refrigerator before using.
Q: Can I use a pre-made crust for this recipe?
A: Absolutely! If you’re short on time, a store-bought pie crust can be a convenient alternative. Just ensure it fits your tart pan and follow the baking instructions for pre-baking.
Q: How do I know when the filling is set?
A: The filling is set when the edges are firm and the center still has a slight jiggle. It will continue to firm up as it cools and chills.
Q: Can I make this tart gluten-free?
A: Yes, you can substitute the all-purpose flour in the crust with a gluten-free flour blend. Ensure the blend includes xanthan gum for structure.
Q: What is the best way to store leftovers?
A: Store any leftover tart in the refrigerator, covered with plastic wrap or foil. It should keep well for up to 3 days. Enjoy chilled or let it sit at room temperature for a few minutes before serving.
