The Perfect Lemon Tart

Brighten up your dessert table with "The Perfect Lemon Tart," a timeless, elegant treat featuring a buttery, flaky shortcrust pastry filled with a luscious, tangy lemon custard. This recipe combines the zesty flavor of freshly squeezed lemon juice and fragrant lemon zest with the creaminess of heavy cream for a perfectly balanced citrus filling that's just tart enough to tantalize your taste buds. The rich, golden crust is baked to perfection, offering a crisp texture that complements the smooth and creamy filling. Garnished with a light dusting of powdered sugar, this tart is ideal for any occasion, whether it's a summer picnic, a dinner party, or a simple indulgence at home. Easy-to-follow steps make it approachable for bakers of all levels. Serve this showstopping lemon tart chilled for a refreshing dessert that’s destined to impress!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 100 grams Unsalted butter (cold, cubed)
• 50 grams Granulated sugar
• 1 large Egg yolk
• 1 tablespoon Cold water
• 3 large Eggs
• 150 grams Caster sugar
• 100 milliliters Heavy cream
• 3 medium Lemons (zested and juiced)
• 1 tablespoon Powdered sugar (for dusting)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs.

Step 2

Add the egg yolk and cold water to the flour mixture. Gently mix until the dough just comes together. Do not overmix.

Step 3

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with a removable bottom.

Step 5

On a lightly floured surface, roll out the dough into a circle approximately 1/8 inch thick. Carefully transfer it to the tart pan, pressing it gently into the edges and trimming any excess dough.

Step 6

Prick the base of the pastry with a fork and chill the tart shell in the fridge for 15 minutes.

Step 7

Line the chilled tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes, or until the shell is golden brown. Set aside to cool.

Step 8

Reduce the oven temperature to 350°F (175°C).

Step 9

In a medium mixing bowl, whisk together the eggs and caster sugar until smooth. Stir in the lemon juice, lemon zest, and heavy cream, mixing until fully combined.

Step 10

Pour the lemon filling into the cooled tart shell and bake for 20-25 minutes, or until the filling is just set but still slightly wobbly in the center.

Step 11

Remove the tart from the oven and allow it to cool completely, then transfer it to the fridge for at least 1 hour to fully set.

Step 12

Before serving, dust the tart with powdered sugar for decoration. Slice and enjoy!

Nutrition Facts

Serving size	763.3 grams (763.3g)

Amount per serving	% Daily Value*
Calories	2174

Total Fat 133.80g	172%
Saturated Fat 77.60g	388%
Polyunsaturated Fat NaNg
Cholesterol 1061mg	354%
Sodium 275mg	12%
Total Carbohydrate 225.50g	82%
Dietary Fiber 4.80g	17%
Total Sugars 213.20g
Protein 24.20g	48%

Vitamin D 141IU	706%
Calcium 174mg	13%
Iron 4mg	24%
Potassium 490mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 4.4%

Carbs: 40.9%