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Lemon Tart
Lemon tarts are a delightful blend of sweet and tart, embodying the essence of sunny days and elegant gatherings. This recipe holds a special place in my heart, reminding me of baking with my grandmother on warm afternoons. The way the buttery crust cradles the luscious lemon filling creates a balance that’s simply irresistible. Whether you’re aiming to impress guests at a dinner party or treat your family to a special dessert, this tart is a timeless classic worth mastering.
Why you’ll love this dish
This lemon tart recipe stands out for its vibrant flavors and simplicity. With just a handful of ingredients, you can whip up a dessert that feels celebratory and sophisticated without breaking the bank. It’s perfect for any occasion, whether you’ve got a busy week ahead, a holiday gathering, or a cozy weekend at home.
Imagine serving this tart at your next brunch, with coffee or tea, as its bright citrus notes uplift everyone’s spirits. It’s an elegant finale to any meal.
"I made this for a family gathering, and it disappeared in minutes! Everyone loved the refreshing flavor – a must-try!"
How this recipe comes together
To create this delicious lemon tart, you’ll first prepare a simple pie crust, then blend together the filling. The combination of fresh lemon juice and zest provides a bright, zesty flavor that’s balanced by the rich cream and sugar, resulting in a tart that melts in your mouth. Let’s get into the details of what you’ll need!
What you’ll need
Gather these ingredients for your lemon tart:
- 1 pie crust
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1/4 cup heavy cream
- Powdered sugar for dusting
For the pie crust, you can use a pre-made one for convenience or make your own if you have the time. The quality of your lemons is essential here, so opt for fresh, organic lemons to elevate the tart’s flavor.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- Lay the pie crust in a tart pan, gently pricking the bottom with a fork. Bake until lightly golden, about 15 minutes.
- In a mixing bowl, whisk together the sugar, eggs, egg yolks, lemon juice, and lemon zest until well combined.
- Stir in the heavy cream to add richness to your filling.
- Pour the vibrant lemon mixture into your baked tart shell.
- Bake for 20-25 minutes, or until the filling is set but still has a slight jiggle in the center.
- Allow the tart to cool to room temperature before placing it in the refrigerator to chill for at least 2 hours.
- Just before serving, dust the top with powdered sugar.
Best ways to enjoy it
When it comes to serving your lemon tart, simplicity is key. A dusting of powdered sugar on top adds a beautiful finish. For an extra flair, consider adding fresh berries or a dollop of whipped cream on the side. This not only enhances the presentation but also adds complementary textures and flavors.
Pair slices of lemon tart with a light meringue for that airy sweetness or serve it alongside a refreshing fruit salad for a well-rounded dessert experience.
Keeping leftovers fresh
If you happen to have any leftover lemon tart (which is often unlikely!), store it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Keep in mind that the tart is best enjoyed cold, so it’s a great make-ahead dessert.
If you’re considering freezing it, you can wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator and enjoy!
Helpful cooking tips
For the best results with your lemon tart, always use fresh lemon juice and zest. The aromatic oils in the zest bring a depth of flavor that bottled lemon juice simply can’t match.
When you’re whisking the egg and sugar mixture, aim for a light and airy texture to help give your filling that perfect custardy consistency.
Creative twists
To switch things up, consider adding a hint of flavor like vanilla extract or even a splash of limoncello for an adult twist. If you’re feeling adventurous, try mixing in other citrus fruits like orange or lime for a different flavor profile.
For a gluten-free option, you can make or purchase a gluten-free pie crust to accommodate dietary needs without sacrificing flavor.
Common questions
Can I make this tart in advance?
Absolutely! This dessert stores well and is often even better the day after it’s made. Just remember to chill it properly.
What can I substitute for heavy cream?
You can use coconut cream for a dairy-free version or whole milk in a pinch, but keep in mind that the tart will be slightly less rich.
Why does my filling crack?
Cracking can occur if the tart overbakes. Monitor the baking time closely and remove it from the oven as soon as it’s set with a slight jiggle in the center.
Lemon Tart
A delightful blend of sweet and tart, this lemon tart is a timeless classic perfect for any occasion, offering a refreshing finish to meals.
Ingredients
For the pie crust
- 1 piece pie crust Can use pre-made or homemade.
For the filling
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup freshly squeezed lemon juice Use fresh organic lemons for best flavor.
- 2 pieces lemons (zest) Zest of 2 lemons.
- 1/4 cup heavy cream For a dairy-free version, use coconut cream.
- to taste powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lay the pie crust in a tart pan, gently pricking the bottom with a fork. Bake until lightly golden, about 15 minutes.
- In a mixing bowl, whisk together the sugar, eggs, egg yolks, lemon juice, and lemon zest until well combined.
- Stir in the heavy cream to add richness to your filling.
- Pour the vibrant lemon mixture into your baked tart shell.
Baking
- Bake for 20-25 minutes, or until the filling is set but still has a slight jiggle in the center.
- Allow the tart to cool to room temperature before placing it in the refrigerator to chill for at least 2 hours.
- Just before serving, dust the top with powdered sugar.
Notes
Serve with fresh berries or whipped cream for added flair. If storing, keep in an airtight container in the refrigerator for 3-4 days, or freeze individual slices for up to 2 months.
