Description
This Perfect Lemon Tart recipe features a crisp buttery crust filled with a smooth, tangy lemon custard. It’s a refreshing dessert that’s beautifully balanced with sweet and tart flavors, perfect for any occasion and easy to prepare in under an hour.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 2½ tbsp granulated sugar
- ¼ tsp salt
- 6 tbsp cold unsalted butter, cut into pieces
- 1 large egg yolk
- 4 tsp ice water
For the Lemon Filling
- 1¼ cups granulated sugar
- â…“ cup cornstarch
- 2 tbsp all-purpose flour
- ½ tsp kosher salt
- 5 large egg yolks
- ¼ cup unsalted butter
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1¼ cups heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For Garnish
- Fresh berries (optional)
Instructions
- Prepare the crust dough: In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water one teaspoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Blind bake the crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trim excess edges, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake another 10 minutes until golden and set. Cool completely.
- Make the lemon filling: In a saucepan, whisk together the sugar, cornstarch, flour, and salt. In a separate bowl, whisk the egg yolks until smooth. Slowly add the milk or cream (if used instead of water) to the dry mixture, then add the egg yolks, mixing constantly. Cook the mixture over medium heat, stirring continuously until it thickens and bubbles. Remove from heat and stir in butter, lemon juice, and zest until smooth.
- Whip the cream: In a separate bowl, whisk the heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the lemon filling to lighten the texture.
- Fill the tart shell: Pour the lemon filling into the cooled crust, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours to set properly.
- Garnish and serve: Before serving, decorate the tart with fresh berries if desired. Slice and enjoy this beautifully tart and creamy dessert.
Notes
- Chill the dough well to prevent shrinking during baking.
- Blind baking ensures the crust remains crisp and avoids sogginess.
- For a more intense lemon flavor, increase zest by 1 teaspoon.
- This tart is best served chilled and consumed within 2-3 days.
- Use fresh lemon juice for the best natural taste.
