Lemon Tart
A refreshing lemon tart with a crisp, flaky crust and a creamy, tangy filling that is perfect for any occasion.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour Forms the base crust; gives a tender texture when baked.
- 1/2 cup unsalted butter, softened Adds richness to the crust; for a richer flavor, use European-style butter.
- 1/4 cup granulated sugar Sweetens both the crust and filling; brown sugar can be used for a deeper flavor.
- 1/2 teaspoon salt Balances the sweetness; don’t skip it!
- 1/4 cup ice water Helps bind the crust without melting the butter.
For the Filling
- 1 cup granulated sugar Sweetens the tart; can substitute a sugar alternative.
- 2 large eggs Provides structure and creaminess; use flax eggs for a vegan option.
- 2 large egg yolks Adds richness to the filling.
- 1/2 cup lemon juice Gives that fresh, zesty flavor; freshly squeezed is best.
- 1 tablespoon lemon zest Enhances the lemon flavor; adds a vibrant aroma.
- 1/4 cup heavy cream (optional for topping) Makes it extra luscious; can be omitted for a lighter version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, softened butter, sugar, and salt. Mix until crumbly.
- Gradually add ice water until the dough holds together. Don’t overmix!
Cooking
- Roll out the dough and press it into a tart pan. Prick the bottom with a fork.
- Bake the crust for 15 minutes or until lightly golden, then cool it.
- In another bowl, whisk together sugar, eggs, egg yolks, lemon juice, and lemon zest until smooth.
- Pour the filling into the crust and bake for another 20-25 minutes until set. It should jiggle slightly in the center.
Serving
- Let the tart cool completely at room temperature.
- If desired, top with whipped heavy cream or serve plain with fresh berries.
- Slice and enjoy that perfect tangy bite!
Notes
Chill your butter for a flakier crust. Use fresh lemons for the best flavor. Store leftovers in the fridge for up to 3 days.