Description
This Perfect Lemon Tart recipe features a crisp, buttery crust filled with a smooth, tangy lemon custard. It’s a classic French dessert that balances tartness and sweetness beautifully, finished with a light dusting of powdered sugar for an elegant touch.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 to 3 tablespoons ice water
For the Lemon Filling
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1/2 cup heavy cream
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the tart dough: In a food processor, pulse the flour, cold cubed butter, sugar, and salt until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Blind bake the crust: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Trim any excess dough, prick the bottom with a fork, and line it with parchment paper. Fill with pie weights or dried beans, then bake for 15 minutes. Remove the weights and parchment, then bake for another 8 to 10 minutes until the crust is golden and cooked through.
- Prepare the lemon filling: Lower the oven temperature to 325°F (160°C). In a mixing bowl, whisk together the granulated sugar, whole eggs, egg yolks, freshly squeezed lemon juice, lemon zest, and heavy cream until the mixture is smooth and well combined.
- Bake the tart: Pour the lemon filling into the pre-baked tart shell. Bake for 25 to 30 minutes until the filling is just set but still slightly wobbly in the center.
- Cool and chill: Allow the tart to cool to room temperature on a wire rack, then refrigerate it for at least 2 hours to fully set the filling.
- Serve: Dust the lemon tart lightly with powdered sugar before slicing and serving.
Notes
- For added brightness, you can add a splash of orange juice along with the lemon juice in the filling.
- This tart can be made a day ahead; store it covered in the refrigerator for best freshness.
- Ensure the butter is very cold when making the crust to achieve a flaky texture.
- Use a fairly tart lemon juice for a flavor that’s balanced with the sugar.
- Prep Time: 30 minutes plus 30 minutes chilling
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29 g
- Sodium: 95 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg
