Lemon Tart Recipe
This lemon tart delivers a perfect balance of bright citrus flavors and a buttery, flaky crust. With a smooth, creamy filling and a hint of zest, it's a refreshing dessert that's both elegant and satisfying.
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Servings: 8
Calories: 360kcal
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.
Nutrition
Calories: 360kcal