Lemon Tart: A Perfectly Tangy and Buttery Delight

This Lemon Tart is the perfect balance of tartness and sweetness, combining a buttery, crumbly crust with a smooth and tangy lemon curd filling. Whether you’re hosting a dinner party, celebrating a special occasion, or just want to treat yourself, this classic dessert is sure to impress.

The buttery shortbread crust pairs beautifully with the zesty lemon curd, making it a refreshing yet indulgent dessert. Best of all, it’s relatively simple to make and can be prepared ahead of time, making it ideal for entertaining.

Ingredients:

For the Crust:

• 1 ½ cups (180g) all-purpose flour
• ½ cup (55g) powdered sugar (or ¼ cup granulated sugar)
• ¼ teaspoon salt
• ½ cup (115g) cold butter, cubed
• 1 large egg
• ½ teaspoon vanilla extract (optional)

For the Lemon Curd Filling:

• 2 large eggs plus 2 egg yolks (or 3 whole eggs)
• ¾ cup (150g) granulated sugar
• 1 tablespoon lemon zest
• ½ cup (120ml) freshly squeezed lemon juice (2-3 lemons for zest and juice)
• 2 tablespoons heavy cream (optional)
• ½ cup (115g) unsalted butter, cubed

Directions:

1. Make the Crust:

In a food processor, combine the flour, sugar, and salt by pulsing a few times. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Add the egg and vanilla extract (if using) and pulse until the dough begins to clump together. The dough should be crumbly with larger clumps but not fully formed into a ball.

Turn the dough out onto a floured surface, shape it into a ball, and flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.

2. Roll Out the Dough:

Once chilled, roll the dough out into an 11-inch circle on a floured surface. Carefully transfer the dough to a tart pan with a removable bottom, pressing it into the sides. Trim off any excess dough. Freeze the tart shell for 30 minutes to prevent shrinking during baking.

3. Blind Bake the Crust:

Preheat the oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment paper. Bake for an additional 5-10 minutes or until the crust is golden brown. Set aside to cool completely.

4. Prepare the Lemon Curd:

In a heatproof bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and heavy cream (if using). Place the bowl over a saucepan of simmering water to create a bain-marie, ensuring the bowl doesn’t touch the water.

Whisk the mixture constantly for 10-20 minutes, or until it thickens enough to coat the back of a spoon. When you run your finger through the mixture, it should leave a clear path.

Remove the bowl from the heat and strain the lemon curd through a fine mesh sieve to remove any lumps. Gradually whisk in the butter cubes, a few pieces at a time, until fully melted and the curd is smooth and silky.

5. Assemble the Tart:

Allow the lemon curd to cool to room temperature before pouring it into the fully baked tart shell. Smooth the curd evenly with a spatula.

6. Chill and Serve:

Refrigerate the tart for at least 4 hours, or until the lemon curd is fully set. Serve chilled, optionally garnished with fresh berries or a dollop of whipped cream.

Recipe Details:

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Chill Time: 4 hours
• Total Time: 5 hours 15 minutes
• Servings: 8 servings
• Calories per Slice: 300 kcal

Tips for Success:

• Cold Butter for the Crust: Make sure your butter is cold when mixing the dough. This helps create a flaky and tender crust.
• Strain the Lemon Curd: Straining the curd ensures a silky smooth texture, removing any zest pieces or cooked egg bits.
• Chill Time: Be sure to refrigerate the tart for at least 4 hours so the lemon curd fully sets. This makes it easier to slice and serve.

Why You’ll Love This Lemon Tart:

• Bright and Refreshing: The zesty lemon filling is tangy and refreshing, perfect for those who love a citrusy kick.
• Buttery Crust: The shortbread-like crust adds a lovely balance of buttery richness to the tart filling.
• Make-Ahead Friendly: You can prepare this tart a day in advance, making it perfect for entertaining or a special treat for guests.

Serving Suggestions:

• Berries and Whipped Cream: For an elegant touch, serve the tart with a few fresh berries and a dollop of whipped cream.
• Powdered Sugar Dusting: Sprinkle a little powdered sugar over the top for a beautiful presentation.
• Tea or Coffee: Pair the tart with a cup of tea or coffee for the perfect afternoon indulgence.

This Lemon Tart is a must-try for citrus lovers! Its buttery crust and tangy filling are the perfect match for a dessert that’s as refreshing as it is decadent. Whether you’re serving it at a dinner party or enjoying a slice on a lazy afternoon, this tart is sure to impress.

Lemon Tart

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• Author: Dulcia
• Total Time: 5 hours 15 minutes
• Yield: 8 1x

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Description

This Classic Lemon Tart is the perfect balance of sweet and tangy, making it a refreshing and delightful dessert. The buttery, flaky tart crust pairs beautifully with the silky smooth lemon curd, which is rich in citrus flavor thanks to fresh lemon juice and zest. It’s an elegant dessert that works wonderfully for any occasion, from casual gatherings to special celebrations.

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Ingredients

Scale 1x2x3x

Crust:
1 ½ cups (180g) all-purpose flour
½ cup (55g) powdered sugar (or ¼ cup granulated sugar)
¼ teaspoon salt
½ cup (115g) cold butter, cubed
1 large egg
½ teaspoon vanilla extract (optional)
Lemon Curd Filling:
2 large eggs plus 2 egg yolks (or 3 whole eggs)
¾ cup (150g) granulated sugar
1 tablespoon lemon zest
½ cup (120ml) freshly squeezed lemon juice (2–3 lemons for zest and juice)
2 tablespoons heavy cream (optional)
½ cup (115g) unsalted butter, cubed

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Instructions

To Make the Crust:
In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg and vanilla (if using) and continue pulsing until the dough just starts to come together, but don’t overmix. The dough should be crumbly with large clumps.
Turn the dough out onto a floured surface, form it into a ball, and flatten it into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll out the chilled dough into an 11-inch circle and place it in a tart pan with a removable bottom. Press the dough into the edges and trim any excess. Freeze the tart shell for 30 minutes.
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and bake for another 5-10 minutes until golden brown. Let the crust cool completely.
To Make the Lemon Curd:
In a heatproof bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and heavy cream (if using).
Place the bowl over a saucepan of simmering water (bain-marie) and whisk constantly until the mixture thickens, about 10-20 minutes, or until it coats the back of a spoon and leaves a clear path when you run your finger through it.
Remove the bowl from heat and strain the lemon curd through a fine mesh sieve. Gradually whisk in the butter cubes until fully melted and the curd is smooth and silky.
Let the lemon curd cool to room temperature before filling the tart shell.
To Assemble the Tart:
Pour the cooled lemon curd into the fully baked tart shell and spread evenly.
Refrigerate the tart for at least 4 hours, or until the lemon curd is fully set.
Serve chilled, optionally garnished with fresh berries and whipped cream.

• Prep Time: 30 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 300