Description
This Lemon Tart is a delightful combination of tangy lemon curd and a buttery crust. With simple ingredients and easy prep, it’s a perfect dessert for any occasion.
Ingredients
Scale
- ½ cup cold salted butter cubed
- 1 ¼ cups all purpose flour
- 5 tablespoons granulated sugar
- 1 large egg yolk
- 5 teaspoons heavy cream
- 1 teaspoon cold water only if needed
- ½ cup fresh lemon juice
- ½ cup salted butter
- ⅓ cup granulated sugar
- 4-6 teaspoons lemon zest
- 4 large eggs + 2 yolks room temp
- ½ tsp pure vanilla extract
Instructions
- Whisk the egg yolk and heavy cream together in a small bowl.
- Combine the flour, sugar, and a pinch of salt in a larger bowl. Add the cubed butter and mix until resembling coarse crumbs.
- Add the egg and cream mixture, bringing the dough together gently. Add cold water if too dry.
- Shape the dough into a disk, wrap in plastic, and chill for 40 minutes.
- Roll out the dough into a circle larger than your tart pan and press it into the pan, trimming excess and pricking the base with a fork.
- Freeze the shell for about 20 minutes for better texture.
- Preheat oven to 375°F and bake the tart shell for around 18 minutes until golden.
- Whisk the eggs and yolks in a bowl. In a pot, combine lemon zest, juice, sugar, and butter over medium heat until butter melts.
- Slowly incorporate the lemon mixture into the eggs while whisking constantly.
- Return to the pot and cook over low heat, whisking until thickened and just bubbling. Strain into a bowl.
- Pour curd into the pre-baked crust and smooth the top. Bake at 350°F for 9-10 minutes until edges set and center wobbles.
- Cool at room temperature and refrigerate for 3 hours before serving.
Notes
Chilling the dough helps prevent shrinking during baking.
Straining the curd ensures a smooth filling.
Refrigeration is essential for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg