Lemon Tart French Dessert (Print version)
Silky lemon custard in a crisp buttery pastry shell, balancing sweet and tart with French elegance.
# Ingredient List:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 2 tablespoons cold water
06 - Pinch of salt
→ Lemon Filling
07 - 4 large eggs
08 - 1 cup granulated sugar
09 - 2/3 cup freshly squeezed lemon juice (about 3 to 4 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter, melted
# How To Make It:
01 - Combine flour, sugar, and salt in a bowl. Add cold, cubed butter and work in with fingertips or a pastry cutter until mixture resembles coarse crumbs.
02 - Add egg yolk and cold water; mix until dough just holds together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
03 - Preheat oven to 350°F. Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick base with a fork.
04 - Line pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 8 to 10 minutes until golden. Allow to cool slightly.
05 - Whisk eggs and sugar until smooth. Add lemon juice, zest, heavy cream, and melted butter; whisk until fully incorporated.
06 - Pour filling into baked tart shell. Bake for 20 to 25 minutes until center is just set but still slightly wobbly.
07 - Cool tart to room temperature, then refrigerate at least 2 hours before serving.
08 - Dust with powdered sugar or garnish with lemon slices prior to serving.
# Expert Advice:
01 -
- It feels like sharing a secret with a friend when you pull this beautiful tart from the oven with its crisp shell and silky lemon filling.
- This recipe became a favorite because it’s elegant yet surprisingly simple, perfect for both casual gatherings and special occasions.
02 -
- Make sure your butter stays cold until baking; it’s the key to that flaky, tender crust you want.
- Using fresh lemons instead of bottled juice changes everything—the flavor is brighter and far more complex.
03 -
- Don't overwork the pastry dough—handling it gently keeps the crust flaky.
- The secret is in that slight wobble of the filling when it comes out of the oven—it ensures a silky, custard-like texture.