Lemon Tart

There’s something incredibly refreshing about a well-made Lemon Tart. I remember the first time I took a bite of one—it was during a family gathering, and the sun was shining brightly. My aunt had prepared it, and the zesty aroma filled the kitchen, drawing everyone in. As I savored that first forkful, the bright, tangy flavor of the lemons burst in my mouth, perfectly balanced by a crumbly crust. It was such a delightful contrast; the sweetness of the tart just danced with the citrus. Ever since, I’ve been on a mission to recreate that heavenly dessert in my kitchen. Making a Lemon Tart isn’t just about mixing ingredients; it’s about capturing a moment, a taste of nostalgia that can brighten even the dullest of days.

Lemon Tart Shopping List

When it comes to making a Lemon Tart, the ingredients are simple yet essential. Each plays a crucial role in creating that delightful balance of flavors. The key players include fresh lemons for zest and juice, which give the tart its signature brightness, and butter for a buttery, flaky crust. Together, these ingredients come together to create a dessert that’s not only delicious but also satisfying to make.

• Unsalted Butter: 14 tablespoons (almost 1.5 sticks) of unsalted butter provide the rich flavor and moisture needed for a perfect crust.
• Powdered Sugar: 3/4 cup of powdered sugar acts as a sweetener for the crust, making it melt-in-your-mouth delicious.
• Flour: 2-1/2 cups of flour form the base of the crust, giving it structure and stability.
• Egg Yolk: 1 large egg yolk adds richness and helps bind the crust together.
• Vanilla Extract: 1 teaspoon of vanilla extract enhances the overall flavor profile.
• Salt: 3/4 teaspoon of salt balances the sweetness and brings out the flavors.
• Cold Water: 2 tablespoons of cold water are used to bring the dough together without warming it up.
• Large Eggs: 4 large eggs provide structure and richness to the filling.
• Granulated Sugar: 3/4 cup of granulated sugar sweetens the lemon filling.
• Lemons: 3 to 4 large lemons are essential for their juice and zest, which give the tart its bright flavor.
• Heavy Cream: 1/2 cup of heavy cream adds richness and creaminess to the filling.
• Salt: 1/8 teaspoon of salt is added to enhance the flavors.
• Serving Suggestions: Feel free to top with fresh berries or a sprinkle of powdered sugar before serving.

The Process for Making Lemon Tart

Making a Lemon Tart is a rewarding experience that fills your home with delightful aromas. Here, I’ll guide you through the process step by step, ensuring you achieve that perfect balance of flavors. Get ready to impress your family with this delicious treat!

1. Start by cutting 14 tablespoons of cold unsalted butter into small cubes. This step ensures the butter stays cold, which is essential for a flaky crust. Place the cubed butter in the refrigerator while you prepare the other ingredients.
2. Next, grease your 11-inch tart pan with cooking spray to prevent the crust from sticking. Place the pan on a large tray for easy handling later. This will make transporting the tart to the oven much easier.
3. In a large food processor or powerful blender, combine the chilled butter, 3/4 cup of powdered sugar, and 2-1/2 cups of flour. Pulse the mixture in 1-second intervals until the butter forms small pieces, which should take about 20 to 25 pulses.
4. Add 1 large egg yolk, 1 teaspoon of vanilla extract, 3/4 teaspoon of salt, and 2 tablespoons of very cold water to the mixture. Pulse this until the dough starts to clump together, which will take another 20 to 25 pulses. The dough should form large clumps but still look a bit crumbly.
5. Transfer the mixture to a clean work surface and shape it into a ball. If the dough feels too sticky, add a touch of flour to make it more manageable. It’s important to handle the dough as little as possible to keep it cold.
6. Press the dough evenly into the prepared tart pan, covering both the sides and the bottom. Poke the bottom of the crust 8 times with a fork, which allows steam to escape while baking. This helps prevent bubbling and keeps the crust intact.
7. Cover the crust and freeze it for 20 minutes. If you have time, refrigerating it overnight enhances the flavor and texture even more.
8. While the crust is chilling, preheat your oven to 350°F. This is the perfect temperature for baking your tart.
9. Once chilled, remove the tart from the freezer. Place a sheet of parchment paper over the crust and fill it with dried beans, rice, or pie weights. This step is crucial to keep the crust in shape while it bakes.
10. Bake the tart crust for 25 minutes. After this time, carefully remove the weights and parchment paper. Bake for an additional 5 to 10 minutes until the edges are light brown and the bottom is set. Let it cool while you prepare the filling.
11. In a large bowl, add 4 large eggs. In the same food processor or blender, combine 3/4 cup of granulated sugar and the zest of 3 large lemons (about 2 tablespoons packed). Pulse until the zest breaks down but avoid turning the sugar into powdered sugar. This step infuses the filling with bright lemon flavor.
12. Add 1/2 cup of lemon juice, 1/2 cup of heavy cream, and a pinch of salt to the mixture. Whisk thoroughly until everything is combined and the mixture is smooth.
13. Pour half of the lemon filling through a mesh strainer into the partially baked crust. This ensures a silky-smooth filling by catching any unwanted bits. Carefully transfer the tart back to the oven and pour in the remaining filling.
14. Bake the tart for 18 to 25 minutes, or until it’s set but still has a slight jiggle in the center. This indicates it’s perfectly cooked. Let it cool to room temperature.
15. For the final touch, refrigerate the tart for at least 1 hour before serving. This step helps the filling set and enhances the flavor.
16. When you’re ready to serve, remove the tart from the fridge and slice it using a hot, sharp knife (run it under hot water and dry with a towel). If desired, top with fresh berries and a sprinkle of powdered sugar for an added touch of elegance.

Expert Tips about Lemon Tart

Mastering the art of the Lemon Tart comes with a few expert tips that can elevate your baking experience. Here are some to keep in mind:

• Storage: Store any leftovers in the refrigerator, covered with plastic wrap, for up to three days. This will keep the tart fresh and flavorful.
• Freezing: You can freeze the tart before baking. Wrap it tightly in plastic wrap and foil. When ready to bake, simply add a few extra minutes to the cooking time.
• Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the tartness.
• Garnishing: Fresh berries or mint leaves make beautiful, tasty garnishes. They not only add color but also enhance the flavor profile.
• Variations: Experiment with different citrus fruits like lime or orange for a unique twist on the classic Lemon Tart.
• Using Fresh Ingredients: Always use fresh lemons for the best flavor and zing. Bottled lemon juice won’t give you the same freshness.

Best Served With

When serving your delightful Lemon Tart, consider these pairing options to enhance the dining experience:

• Whipped Cream: A dollop of freshly whipped cream adds a creamy contrast to the tartness of the lemon.
• Fresh Berries: Serve with strawberries, raspberries, or blueberries for a burst of color and flavor.
• Ice Cream: A scoop of vanilla or lemon sorbet can complement the tart beautifully.
• Tea or Coffee: Pair your tart with a cup of herbal tea or a strong coffee for a refreshing finish.
• Seasonal Occasions: This tart is perfect for spring gatherings or summer picnics, bringing a refreshing twist to your dessert table.
• Birthday Celebrations: The Lemon Tart always impresses at birthday parties with its bright flavor and beautiful presentation.

FAQ

Conclusion

The Lemon Tart is a bright, refreshing dessert that captures the essence of summer in every bite. With its perfect balance of tartness and sweetness, it’s a treat that will surely impress your family and friends. I encourage you to try making this classic dessert in your own kitchen. You’ll find the process enjoyable, and the end result is a stunning tart that tastes as good as it looks. Enjoy your baking adventure!

Lemon Tart

The ultimate refreshing dessert, this Lemon Tart perfectly balances tangy citrus and sweet creaminess, making it a must-try for any occasion. This easy-to-make tart with its buttery crust is sure to impress. Treat yourself to a slice tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 1 tart

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 14 tablespoons Unsalted Butter almost 1.5 sticks
• 3/4 cup Powdered Sugar
• 2-1/2 cups Flour
• 1 large Egg Yolk
• 1 teaspoon Vanilla Extract
• 3/4 teaspoon Salt
• 2 tablespoons Cold Water
• 4 large Eggs
• 3/4 cup Granulated Sugar
• 3 to 4 large Lemons
• 1/2 cup Heavy Cream
• 1/8 teaspoon Salt

Equipment

• Tart pan
• Large food processor

Method

 

1. Cut the cold unsalted butter into small cubes and refrigerate. Grease the tart pan with cooking spray and place it on a large tray. Set aside.
2. In a large food processor or powerful blender, add cubed butter, powdered sugar, and flour. Pulse in 1-second intervals until the butter forms small pieces, about 20–25 pulses.
3. Add egg yolk, vanilla extract, salt, and the very cold water. Pulse until the dough starts to clump, about 20–25 more pulses. The dough should form large clumps but still appear a bit crumbly.
4. Transfer the mixture to a clean work surface and shape it into a ball. Add a touch of flour if needed (if the dough is too sticky). Press the dough evenly into the prepared tart pan, covering the sides and center. Poke the bottom of the crust 8 times with a fork, only halfway through. Freeze for 20 minutes or cover and chill in the fridge overnight.
5. Preheat oven to 350°F.
6. Remove tart from freezer. Place a sheet of parchment paper over it and fill with dried beans, rice, or pie weights to keep the crust in shape. Bake for 25 minutes. Remove the weights and parchment, then bake another 5–10 minutes until the edges are light brown and the bottom is set. Let cool while preparing the filling.
7. Meanwhile, add eggs to a large bowl. In the same food processor or blender, add granulated sugar and the zest of 3 large lemons (about 2 tablespoons packed). Pulse until the zest is broken down, but avoid turning the sugar into powdered sugar. Add this sugar mixture to the eggs along with 1/2 cup lemon juice, cream, and a pinch of salt. Whisk thoroughly until combined.
8. Pour half the lemon filling through a mesh strainer into partially baked crust. Carefully transfer tray back to oven, then pour in remaining filling. Bake for 18–25 minutes, or until tart is set with a slight jiggle in the center. Let cool to room temperature, then refrigerate for at least 1 hour.
9. Remove the tart and slice it using a hot, sharp knife (run under hot water and dry with a towel). If desired, top with fresh berries and a sprinkle of powdered sugar just before serving.

Notes

• Tip 1: A large food processor is essential for making the crust.
• Tip 2: Use the right size tart pan for the recipe to work properly.
• Tip 3: Have pie weights, dried beans, lentils, or rice on hand. After chilling the crust, cover it with parchment paper and fill with weights or beans to prevent bubbling and shrinking.
• Tip 4: Pour the lemon filling through a sieve to catch unwanted bits, ensuring a smooth filling.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.