A Lemon Tart is the perfect balance of sweet and tangy, with a buttery, flaky crust and a smooth, velvety lemon filling that’s sure to satisfy your citrus cravings. Here’s a recipe for a Lemon Tart that will take you to a zesty citrus bliss!
Lemon Tart: Zesty Citrus Bliss
Ingredients:
For the Tart Crust (Pâte Sucrée):
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tbsp cold water (as needed)
For the Lemon Filling:
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 tsp salt
Instructions:
1. Prepare the Tart Crust:
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Make the Dough:
- In a food processor, combine flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again until combined. Gradually add the cold water, one tablespoon at a time, pulsing until the dough just comes together.
- Remove the dough from the processor, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 1 hour) to chill.
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Roll Out the Dough:
- Once the dough has chilled, place it between two sheets of parchment paper and roll it out to about 1/8-inch thickness.
- Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the pan, trimming any excess dough around the edges.
- Chill the crust in the refrigerator for another 15-20 minutes to prevent it from shrinking during baking.
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Blind Bake the Crust:
- Preheat your oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for about 15-18 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the crust is lightly golden. Let it cool completely.
2. Make the Lemon Filling:
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Prepare the Lemon Custard:
- In a heatproof bowl, whisk together granulated sugar, lemon juice, and lemon zest.
- Add the eggs and salt, whisking until smooth.
- Pour in the heavy cream and whisk again until fully combined.
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Cook the Filling:
- Set up a double boiler by placing the bowl over a pot of gently simmering water. Make sure the bowl doesn’t touch the water.
- Stir the mixture constantly with a rubber spatula for 10-12 minutes, or until it thickens to the consistency of heavy cream.
- You can also check for doneness by dipping the spatula into the custard and running your finger along the back—if the line stays, it’s ready.
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Strain the Filling:
- Once the filling has thickened, strain it through a fine mesh sieve to remove any cooked egg bits, ensuring a smooth texture.
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Pour the Filling into the Crust:
- Carefully pour the lemon filling into the cooled tart shell, smoothing the top with a spatula.
3. Bake the Tart:
- Bake the Tart:
- Lower the oven temperature to 325°F (160°C) and bake the tart for 18-20 minutes, or until the filling is just set (it should still have a slight wobble in the center).
- Remove from the oven and let it cool completely to room temperature before refrigerating for at least 2 hours (or overnight) to fully set.
4. Garnish and Serve:
- Optional Garnishes:
- Once the tart is set, you can garnish it with whipped cream, lemon zest, or thin lemon slices for extra flair.
- You can also add a few fresh mint leaves for a pop of color.
Tips for the Perfect Lemon Tart:
- Chill the dough properly before rolling out to keep the crust from shrinking.
- Make sure the custard doesn’t boil when cooking in the double boiler—this will prevent the eggs from curdling.
- If you prefer a more intense lemon flavor, you can add extra lemon zest to the filling.
- For a slightly different twist, you can add a little vanilla extract to the filling.
Serving Suggestions:
- This tart pairs wonderfully with a fresh cup of tea, especially a green or herbal tea.
- Serve it as a sweet dessert for a special occasion, or just as a refreshing treat on a sunny afternoon!
This Lemon Tart is the ultimate in zesty citrus bliss, with a crisp, buttery crust and a tangy, smooth filling that’s impossible to resist!