Lemon Tart Recipe with a Buttery

Lemon tart is a classic dessert that has delighted palates for generations. Its bright, zesty flavor and creamy texture make it a standout choice for any occasion, whether it’s a summer picnic, a holiday gathering, or simply an indulgent treat at home. The combination of a buttery crust and a tangy lemon filling creates a refreshing balance that leaves a lasting impression. Not only is a lemon tart a feast for the taste buds, but it also presents beautifully, making it a perfect centerpiece at dessert tables.

Lemon Tart Recipe with a Buttery

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

1 large egg yolk

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Lemon Filling:

1 cup granulated sugar

3 large eggs

1 large egg yolk

½ cup fresh lemon juice (about 2-3 lemons)

Zest of 2 lemons

½ teaspoon salt

1/3 cup heavy cream

For the Garnish:

Whipped cream (optional)

Lemon slices or zest for decoration

Instructions

Prepare the Tart Crust:

- In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk until well blended.

- Add the softened butter into the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

- Stir in the egg yolk and vanilla extract. Mix until a dough forms.

- Press the dough into a 9-inch tart pan, making sure to evenly cover the bottom and sides. Prick the bottom with a fork to prevent bubbling.

- Place the tart crust in the refrigerator for at least 30 minutes to chill.

Pre-bake the Tart Crust:

- Preheat the oven to 350°F (175°C).

- Remove the crust from the refrigerator and place a piece of parchment paper over the crust, filling it with pie weights or dried beans.

- Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes or until the crust is lightly golden. Remove from oven and let it cool.

Prepare the Lemon Filling:

- In a medium bowl, whisk together the granulated sugar, eggs, and extra egg yolk until smooth.

- Add the lemon juice, lemon zest, and salt to the egg mixture, whisking until fully combined.

- Finally, stir in the heavy cream until well blended.

Assemble the Tart:

- Pour the lemon filling into the cooled tart crust, smoothing the top with a spatula.

- Bake in the preheated oven for 25-30 minutes or until the filling is set but still slightly jiggly in the center.

Cool and Serve:

- Once baked, remove the tart from the oven and let it cool completely at room temperature.

- For a frosty finish, refrigerate the tart for at least 2 hours before serving.

- Garnish with whipped cream and lemon slices or zest if desired.

Prep Time: 25 mins | Total Time: 1 hr 45 mins | Servings: 8-10