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.