Lemon Tart Recipe

Lemon Tart is a classic dessert that combines a buttery, flaky crust with a tangy, creamy lemon filling. Its vibrant citrus flavor and delicate texture make it an ideal choice for any occasion, from festive gatherings to casual afternoon tea. This recipe not only offers a delicious dessert but also a rewarding experience in baking. With simple ingredients and straightforward steps, you can create a tart that’s as delightful to the eyes as it is to the palate.

Preparation Time

• Prep Time: 30 minutes
• Chill Time: 30 minutes
• Bake Time: 25 minutes
• Total Time: 1 hour 25 minutes

Ingredients

For the crust:

• 1 1/4 cups (155g) all-purpose flour
• 1/4 cup (30g) powdered sugar
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, chilled and cut into small cubes
• 1 large egg yolk
• 2 tablespoons ice water (add more if needed)

For the lemon filling:

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) fresh lemon juice (from about 2-3 lemons)
• Zest of 2 lemons
• 3 large eggs
• 1/4 cup (60g) unsalted butter, melted
• 1/2 teaspoon vanilla extract

Instructions

Step 1: Make the crust

1. Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, powdered sugar, and salt.
2. Incorporate the butter: Add the chilled butter cubes and use a pastry cutter or your fingers to blend the butter into the dry ingredients. The mixture should resemble coarse crumbs.
3. Add wet ingredients: Mix in the egg yolk and 2 tablespoons of ice water. Stir until the dough begins to come together. Add more water, 1 teaspoon at a time, if needed.
4. Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 2: Pre-bake the crust

1. Roll out the dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough to the pan and press it into the edges, trimming any excess.
2. Chill again: Place the crust in the freezer for 10 minutes to firm up.
3. Blind bake: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5-7 minutes until golden.

Step 3: Prepare the lemon filling

1. Whisk the filling: In a mixing bowl, combine the sugar, lemon juice, lemon zest, eggs, melted butter, and vanilla extract. Whisk until smooth and well combined.
2. Strain for smoothness: Optional but recommended—strain the mixture through a fine-mesh sieve to remove any lumps or zest for a silky texture.

Step 4: Assemble and bake

1. Fill the crust: Pour the lemon filling into the pre-baked crust, spreading it evenly.
2. Bake the tart: Reduce the oven temperature to 350°F (175°C) and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.

Step 5: Cool and serve

1. Cool completely: Allow the tart to cool in the pan on a wire rack. Once cooled, transfer it to the refrigerator for at least 1 hour to set.
2. Garnish: Dust with powdered sugar, or top with whipped cream and fresh berries for an elegant finish.

Lemon Tart is more than just a dessert; it’s a culinary journey that combines the vibrant freshness of citrus with the comforting richness of a buttery crust. This versatile tart can be enjoyed on its own or paired with coffee or tea for a perfect balance of flavors. Whether you’re a seasoned baker or a beginner, this recipe provides a reliable guide to creating a show-stopping dessert. Impress your friends, family, or simply treat yourself to a slice of sunshine in every bite.