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A classic lemon tart is the epitome of simple elegance. With its vibrant, tangy filling and buttery, crisp pastry, it’s a dessert that delights with every bite. Perfect for dinner parties, weekend brunches, or a sweet treat after dinner, this lemon tart recipe balances sour, sweet, and creamy flavors to create a truly delightful dessert experience.
Ingredients
- For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp cold water
- For the Filling:
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1 1/4 cups granulated sugar
- 8 large eggs
- 3/4 cup heavy cream
- Powdered sugar, for dusting
Instructions
- Prepare the Pastry:
- Pulse flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs.
- Mix egg yolk and water, add to processor, and pulse until a dough forms.
- Press dough into a disc, wrap in plastic, and chill for at least 1 hour.
- Roll out dough on a floured surface, fit into a 9-inch tart pan, and freeze for 30 minutes.
- Preheat oven to 375°F (190°C). Line pastry with parchment, fill with pie weights, and bake for 20 minutes. Remove weights and bake until golden, about 10 more minutes.
- Make the Filling:
- Whisk together lemon juice, zest, sugar, and eggs until smooth. Stir in cream.
- Pour filling into the pre-baked tart shell.
- Reduce oven temperature to 325°F (160°C) and bake for 25-30 minutes until filling is set but slightly wobbly in the center.
- Cool and Serve:
- Let the tart cool completely before removing from the pan.
- Dust with powdered sugar before serving.
Serving and Storage Tips
- Serving: Serve the tart at room temperature or slightly chilled.
- Storage: Refrigerate the tart in an airtight container for up to 3 days.
- Make Ahead: The pastry shell can be baked ahead and stored at room temperature for up to 2 days.
Variations
- Lime Tart: Substitute lime juice and zest for a tropical twist.
- Berry Lemon Tart: Top the cooled tart with fresh raspberries or blueberries for added freshness and color.
- Chocolate Lemon Tart: Add a thin layer of melted dark chocolate to the crust before adding the lemon filling for a decadent touch.
FAQ
- Can I make the tart gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend.
- How do I prevent the pastry from shrinking? Ensure the dough is chilled thoroughly and do not stretch it when placing it in the tart pan.
- Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but high-quality bottled juice can be used in a pinch.
This classic lemon tart offers a refreshing zestiness that is both invigorating and satisfying, making it a perfect dessert for any occasion. Its elegant appearance and exquisite taste will undoubtedly impress your guests and leave them longing for another slice.
