This Lemon Tart is a delightful balance of sweet and tangy flavors, offering a burst of citrusy freshness in every bite. The crisp, buttery crust provides the perfect contrast to the silky, luscious filling, creating a dessert that is both light and indulgent. Whether served as a refreshing treat in the summer or a sophisticated dessert for a special occasion, this tart is sure to impress.
Ingredients Breakdown
Every ingredient plays a crucial role in achieving the tart’s perfect harmony of texture and taste. The buttery crust provides a flaky and slightly crisp foundation, enhancing the vibrant filling. Cold butter is essential for a tender pastry, as it creates pockets of air when baked, resulting in a light and delicate texture.
The Lemon filling is a rich, velvety custard, made with freshly squeezed Lemon juice for a naturally sweet and tangy depth. The finely grated zest intensifies the citrus aroma, while crème fraîche adds an extra layer of creaminess, making the filling luxuriously smooth. For substitutions, Greek yogurt can replace crème fraîche for a slightly tangier flavor, or lemon juice can be used instead of Lemon for a zesty variation.
Step-by-Step Preparation
Cold butter is key to achieving a flaky pastry, as it prevents the dough from becoming too soft and dense. Incorporating the butter into the flour using a food processor or pastry cutter ensures that the fat is evenly distributed without overworking the dough. The mixture should resemble coarse sand, with small pea-sized bits of butter remaining.
Once the dough comes together, chilling it is essential. Refrigerating the pastry for at least a few hours allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
Rolling out the dough evenly ensures that it fits snugly into the tart pan without tearing. Gently pressing the dough against the pan’s sides helps it maintain its shape while baking. Blind baking the crust with pie weights or dried beans prevents it from puffing up and ensures a crisp base for the filling. The goal is a golden, slightly firm crust that will hold up well against the creamy filling.
Using a double boiler when making the lemon filling is crucial, as it prevents direct heat from curdling the eggs. The gentle, even heat creates a custard that is thick and smooth without any lumps. Constant stirring while tempering the eggs ensures that they integrate seamlessly into the mixture without scrambling.
The custard is ready when it reaches a thick, glossy consistency. Pouring it into the baked tart shell requires a steady hand to prevent spills. Baking the filled tart at a lower temperature allows the custard to set without overcooking or developing cracks.
Cooling the tart properly before slicing allows the filling to firm up, making it easier to serve. Letting it rest on a wire rack for 15 minutes ensures the texture is stable, while chilling it further enhances its silkiness.
Recipe Tips & Frequently Asked Questions
The best type of lemon to use for the freshest flavor:
Navel lemon offer a sweet, mild taste, while blood lemon add a hint of berry-like tartness.
Preventing the crust from shrinking during baking:
Chilling the dough before rolling and freezing the tart shell for 10 minutes before baking helps it hold its shape.
Ensuring the filling has a smooth texture:
Straining the custard before pouring it into the tart shell removes any lumps or zest pieces that might interfere with the silkiness.
How to store the tart for optimal freshness:
Refrigerate in an airtight container for up to three days.
Can I make this tart ahead of time?
Yes, the crust can be baked a day in advance, and the entire tart can be stored in the refrigerator for up to 24 hours before serving.
What’s the best way to get a perfectly smooth filling?
Stir constantly while cooking and strain the filling before pouring it into the crust.
Can I use a different type of citrus?
Yes, lemon, grapefruit, or a combination of citrus juices can create a unique twist.
How do I prevent my tart from cracking?
Baking at a lower temperature and avoiding overbaking help maintain a smooth surface.
What to Serve With This Recipe
This tart pairs beautifully with a dollop of freshly whipped cream or a drizzle of caramel sauce for added indulgence. Enjoy it with an espresso or a delicate herbal tea for a sophisticated finish. For a more decadent dessert spread, serve alongside buttery shortbread cookies or a scoop of vanilla bean ice cream.
Storage and Make-Ahead Tips
To keep leftovers fresh, store the tart in the refrigerator, covered, for up to three days. If making ahead, the crust can be prepared and stored separately until ready to assemble. The fully baked tart can also be frozen, wrapped tightly in plastic wrap, and thawed in the refrigerator before serving.
This lemon tart is a stunning balance of bright citrus flavors and a perfectly crisp crust, making it an ideal dessert for any occasion. With a few simple techniques, it comes together beautifully, offering a smooth, velvety filling and a buttery, golden crust. Whether enjoyed on its own or dressed up with garnishes, this tart is a true celebration of citrus.
Ingredients
For the Pastry:
1 ¼ cups all-purpose flour
½ teaspoon salt
2 tablespoons granulated sugar
3 ½ ounces (7 tablespoons) unsalted butter, cold
3 tablespoons cold water
For the Lemon Filling:
2/3 cup granulated sugar
4 teaspoons finely grated lemon zest
2/3 cup freshly squeezed lemon juice
4 ounces (8 tablespoons) unsalted butter
¼ cup crème fraîche
2 large eggs
3 large egg yolks
To Garnish (Optional):
Lemon zest
Fresh lemon slices
Crème fraîche or whipped cream
Instructions
Make the Pastry
Gather all the ingredients needed for the pastry dough.
In a small mixing bowl, whisk together the flour, salt, and sugar until evenly combined. Using a pastry cutter, fork, or food processor on pulse mode, incorporate the cold butter into the flour mixture. Continue blending until the mixture reaches a coarse, sandy texture with small pea-sized bits of butter still visible.
Drizzle the cold water over the mixture, gently tossing it until the dough comes together and holds its shape. Form the dough into a thick disc, wrap it tightly in plastic wrap, and refrigerate for several hours before rolling.
Preheat the oven to 375°F and place a rack in the center. Roll out the chilled dough into a circle large enough to fit a 10-inch fluted tart pan. Carefully press the dough into the pan, ensuring it reaches up the sides, and trim any excess.
Line the tart shell with parchment paper and fill it with pie weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 5 minutes until lightly golden. Set aside to cool completely in the pan.
Make the Lemon Filling
Gather the ingredients for the filling.
Set up a double boiler over medium-low heat, or use a large heatproof bowl over a saucepan with a few inches of simmering water, ensuring the bowl does not touch the water. Add the butter and crème fraîche, stirring until the butter melts and the mixture is smooth and warm. Remove from heat and set aside.
In another heatproof bowl over the double boiler, whisk together the eggs, egg yolks, and sugar until the mixture becomes slightly pale. Slowly incorporate the lemon juice while continuously stirring. Cook for 3 to 4 minutes, stirring constantly, until the mixture thickens.
Add the reserved butter-crème fraîche mixture and the lemon zest, stirring until fully blended. Continue cooking for another 3 minutes until the filling is warmed through and velvety.
Reduce the oven temperature to 300°F.
Carefully pour the filling into the prepared tart shell, smoothing it out evenly. Bake for 15 to 20 minutes, or until the filling is set and takes on a golden hue.
Allow the tart to cool in the pan on a wire rack for 15 minutes before serving. It can be enjoyed at room temperature or chilled for a firmer texture. Garnish with lemon zest, fresh citrus slices, or a dollop of crème fraîche or whipped cream, if desired.
Lemon Tart Recipe
Ingredients
For the Pastry:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 3 ½ ounces 7 tablespoons unsalted butter, cold
- 3 tablespoons cold water
For the Lemon Filling:
- 2/3 cup granulated sugar
- 4 teaspoons finely grated lemon zest
- 2/3 cup freshly squeezed lemon juice
- 4 ounces 8 tablespoons unsalted butter
- ¼ cup crème fraîche
- 2 large eggs
- 3 large egg yolks
To Garnish (Optional):
- Lemon zest
- Fresh lemon slices
- Crème fraîche or whipped cream
Instructions
Make the Pastry
- Gather all the ingredients needed for the pastry dough.
- In a small mixing bowl, whisk together the flour, salt, and sugar until evenly combined. Using a pastry cutter, fork, or food processor on pulse mode, incorporate the cold butter into the flour mixture. Continue blending until the mixture reaches a coarse, sandy texture with small pea-sized bits of butter still visible.
- Drizzle the cold water over the mixture, gently tossing it until the dough comes together and holds its shape. Form the dough into a thick disc, wrap it tightly in plastic wrap, and refrigerate for several hours before rolling.
- Preheat the oven to 375°F and place a rack in the center. Roll out the chilled dough into a circle large enough to fit a 10-inch fluted tart pan. Carefully press the dough into the pan, ensuring it reaches up the sides, and trim any excess.
- Line the tart shell with parchment paper and fill it with pie weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 5 minutes until lightly golden. Set aside to cool completely in the pan.
Make the Lemon Filling
- Gather the ingredients for the filling.
- Set up a double boiler over medium-low heat, or use a large heatproof bowl over a saucepan with a few inches of simmering water, ensuring the bowl does not touch the water. Add the butter and crème fraîche, stirring until the butter melts and the mixture is smooth and warm. Remove from heat and set aside.
- In another heatproof bowl over the double boiler, whisk together the eggs, egg yolks, and sugar until the mixture becomes slightly pale. Slowly incorporate the lemon juice while continuously stirring. Cook for 3 to 4 minutes, stirring constantly, until the mixture thickens.
- Add the reserved butter-crème fraîche mixture and the lemon zest, stirring until fully blended. Continue cooking for another 3 minutes until the filling is warmed through and velvety.
- Reduce the oven temperature to 300°F.
- Carefully pour the filling into the prepared tart shell, smoothing it out evenly. Bake for 15 to 20 minutes, or until the filling is set and takes on a golden hue.
- Allow the tart to cool in the pan on a wire rack for 15 minutes before serving. It can be enjoyed at room temperature or chilled for a firmer texture. Garnish with lemon zest, fresh citrus slices, or a dollop of crème fraîche or whipped cream, if desired.
