Classic Lemon Tart
Creamy, tangy, and impossibly elegant — this Classic Lemon Tart is the kind of dessert that brightens any table and leaves everyone asking for seconds.
Servings: 8 servings
Equipment
- Food Processor
- Mixing Bowl
- Tart Pan
- Wire Rack
Ingredients
Pastry Ingredients
- 1.25 cups All-purpose flour Measured and leveled
- 0.25 cups Granulated sugar For the pastry
- 0.25 tsp Salt
- 0.5 cups Unsalted butter Cold and cubed
- 1 large Egg yolk Room temperature
- 2 tbsp Cold water
Filling Ingredients
- 1 cup Fresh lemon juice About 3-4 lemons, strained
- 2 pieces Lemons Zest of, finely grated
- 1.25 cups Granulated sugar For the filling
- 8 large Eggs Room temperature
- 0.75 cups Heavy cream Cold
- Powdered sugar For dusting before serving
Instructions
- In a food processor, pulse flour, granulated sugar, and salt until combined.
- Add cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Whisk together egg yolk and cold water; add to the processor and pulse until a dough forms.
- Turn the dough onto a work surface, press into a disc, wrap in plastic, and chill for at least 1 hour.
- Roll out the chilled dough to fit a 9-inch tart pan, press into the pan, and freeze for 30 minutes.
- Preheat the oven to 375°F (190°C). Line the pastry with parchment and fill with pie weights. Bake for 20 minutes, then remove weights and bake for an additional 8-12 minutes until golden.
- In a mixing bowl, whisk together lemon juice, zest, and granulated sugar until the sugar begins to dissolve.
- Whisk in eggs one at a time until smooth, then stir in heavy cream.
- Pour the filling into the pre-baked tart shell.
- Reduce oven temperature to 325°F (160°C) and bake for 25-30 minutes until the center is set but slightly wobbly.
- Allow the tart to cool completely in the pan before removing the tart ring. Dust with powdered sugar before serving.
Notes
Store covered in the refrigerator for up to 3-4 days. Can be frozen for up to 1 month.