Classic Lemon Tart
A classic lemon tart is the epitome of simple elegance with its vibrant, tangy filling and buttery, crisp pastry.
Servings: 8 servings
Equipment
- Food Processor
- Tart Pan
- Mixing Bowl
Ingredients
Pastry
- 1.25 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 tsp Salt
- 0.5 cups Unsalted butter, cold and cubed
- 1 large Egg yolk
- 2 tbsp Cold water
Filling
- 1 cup Fresh lemon juice
- 2 pieces Lemons, zest
- 1.25 cups Granulated sugar
- 8 large Eggs
- 0.75 cups 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.
Notes
Serve the tart at room temperature or slightly chilled. Refrigerate the tart in an airtight container for up to 3 days. The pastry shell can be baked ahead and stored at room temperature for up to 2 days.