Pin it This classic French tart features a crisp, buttery pastry shell filled with smooth, tangy lemon custard. The filling blends fresh lemon juice, zest, eggs, cream, and butter to create a perfect balance of sweet and tart flavors. After baking, it cools and chills to set into an elegant dessert that suits any occasion. Optional garnishes like powdered sugar or lemon slices add a delicate finish.
Preparation involves making a tender pastry crust that’s baked blind before adding the luscious lemon filling, then baking further to set the custard. The dessert pairs beautifully with chilled wines for an elevated treat.
Discovering this lemon tart was like stumbling upon a little slice of sunshine on a cloudy day. The first time I made it, that perfect balance of tang and sweetness instantly won me over, reminding me why classic recipes never go out of style.
I’ll never forget the time unexpected guests arrived and I whipped up this tart with what I had on hand. It saved the day and instantly had everyone asking for seconds.
Ingredients
- All-purpose flour: I always reach for this for its reliable texture and ease of use in creating a sturdy pastry base.
- Unsalted butter: Cold and cubed, it’s key to that flaky crust you just can't resist.
- Granulated sugar: Adds just the right amount of sweetness without overpowering the tartness of the lemon.
- Large egg yolk: Helps bind the dough while keeping it tender.
- Cold water: Just enough to bring the dough together without making it tough.
- Pinch of salt: Enhances the flavors and balances the sweetness.
- Large eggs: For the rich and silky lemon filling.
- Freshly squeezed lemon juice: The star of the show, lending vibrant, tangy flavor freshly picked lemons make all the difference.
- Finely grated lemon zest: Adds a concentrated burst of lemon aroma.
- Heavy cream: Gives the filling a luscious, velvety texture.
- Unsalted butter melted: Enriches the filling and rounds out the tartness beautifully.
Instructions
- Prepare the Pastry:
- Combine flour, sugar, and salt in your bowl. Add the cold cubed butter and use your fingertips or a pastry cutter until the mix looks like coarse crumbs. The smell of cold butter and sugar mixing is just the beginning of something wonderful.
- Bind the Dough:
- Add the egg yolk and cold water, mixing just until the dough comes together. Feel it form into a disk in your hands, then wrap it up and chill—it’s like letting the magic rest.
- Roll and Shape:
- Preheat the oven while rolling the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough in and trim the edges. Poke the base with a fork and line with parchment and weights for that perfect bake.
- Bake the Pastry Shell:
- Bake for 15 minutes, remove weights, then bake another 8–10 minutes until golden. That golden color and warm, buttery aroma make waiting worth it.
- Mix the Filling:
- Whisk eggs and sugar until smooth before adding lemon juice, zest, cream, and melted butter. The scent of fresh lemon zest mixing with cream is simply invigorating.
- Fill and Bake:
- Pour the tangy filling into your baked shell. Bake until the center wobbles slightly, that’s how you know it’s perfect.
- Cool and Chill:
- Let your tart cool at room temperature then chill for at least two hours to set. The anticipation is half the fun!
- Serve:
- Optionally dust with powdered sugar or garnish with lemon slices for that extra touch of elegance.
Pin it This tart became more than food during a family gathering where it brought everyone to the table, sparking stories and laughter that lingered long after the last bite.
Keeping It Fresh
If you’re not serving right away, keep your tart covered in the fridge and add fresh lemon slices just before serving to maintain that bright pop of flavor and fresh look.
When You’re Missing Something
If you find yourself out of butter or fresh lemons, try substituting with good-quality frozen butter or bottled juice as a last resort, but it’s definitely worth the effort to seek out the fresh stuff for best results.
Serving Ideas That Clicked
This tart pairs beautifully with a dollop of lightly whipped cream or a sprinkle of toasted coconut for a bit of texture contrast.
- Don't forget to invite friends—you’ll want someone to share these sweet moments with.
- Oh wait, one more thing—consider a drizzle of honey on top for a subtle floral note.
- Last tip: Serve chilled but not too cold to let those flavors bloom perfectly.
Pin it Thanks for spending this time in the kitchen with me; I hope your lemon tart brings you as much joy as it has brought me. Happy baking and see you next time!
Recipe FAQs
- → How do I achieve a crisp pastry shell?
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Keep the butter cold and work quickly when combining with flour. Chilling the dough before rolling ensures a tender, crisp crust after baking.
- → Can I use fresh lemons for the filling?
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Yes, fresh lemon juice and zest deliver the bright, tangy flavor essential for the custard’s balance.
- → What is the best way to bake the tart shell before filling?
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Bake the shell blind with parchment and weights to prevent puffing, then remove weights and bake until golden before adding filling.
- → How can I tell when the lemon filling is perfectly baked?
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The custard is set when the center wobbles slightly but is no longer liquid, ensuring a silky texture.
- → Are there any suggested garnishes for serving?
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Light dustings of powdered sugar or thin lemon slices add an elegant touch without overpowering flavors.
