Refreshing Lemon Tart Recipe
Introduction
This classic lemon tart offers a perfect balance of tangy lemon custard and a buttery, crisp crust. It’s a refreshing dessert that brightens any meal with its vibrant citrus flavor and smooth texture.
Ingredients
- 1 tart crust (pre-baked)
- 3 large eggs
- 1/2 cup fresh lemon juice
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and bake the tart crust until golden and fully cooked, about 15 minutes. Let it cool completely before filling.
- Step 2: In a bowl, whisk the eggs, lemon juice, sugar, and melted butter until smooth and well combined to create the lemon custard.
- Step 3: Pour the lemon custard mixture into the cooled tart crust, spreading evenly.
- Step 4: Bake the filled tart for 20-25 minutes or until the custard is set but still slightly jiggly in the center.
- Step 5: Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Tips & Variations
- For a more intense lemon flavor, add a teaspoon of finely grated lemon zest to the custard mixture.
- Use a premade tart crust to save time without compromising taste.
- Garnish with fresh berries or a dusting of powdered sugar for an elegant finish.
Storage
Store the lemon tart in an airtight container in the refrigerator for up to 3 days. Reheat briefly at room temperature before serving, or enjoy it chilled for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust from scratch?
Absolutely. A simple buttery shortcrust pastry works wonderfully and can be baked ahead of time to ensure a crisp base.
What if the custard cracks after baking?
Slight cracks are normal as the custard sets and cools. To minimize cracking, avoid overbaking and allow the tart to cool gradually at room temperature before chilling.
PrintRefreshing Lemon Tart Recipe
A classic and refreshing Lemon Tart featuring a buttery, flaky crust filled with a smooth, tangy lemon custard. This dessert balances a perfect sweetness with zesty citrus, ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons cold water (as needed)
For the Lemon Custard Filling
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest
- 1/4 cup unsalted butter, melted and slightly cooled
Instructions
- Prepare the Tart Crust: In a food processor or mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Add the egg yolk and cold water a little at a time until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Blind Bake the Crust: Roll out the chilled dough and fit it into a tart pan. Prick the base with a fork, line with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 350°F (175°C) for 15 minutes, then remove weights and bake another 10 minutes until golden. Let cool.
- Make the Lemon Custard: Whisk eggs and sugar until pale and slightly thickened. Stir in lemon juice, lemon zest, and melted butter until fully combined.
- Fill and Bake: Pour the lemon custard into the cooled tart shell. Bake at 350°F (175°C) for 20-25 minutes until the custard is set but still slightly jiggly in the center.
- Chill and Serve: Allow the tart to cool at room temperature, then refrigerate for at least 2 hours to chill thoroughly before slicing and serving.
Notes
- Use fresh lemons for best flavor and zest the lemons before juicing.
- Blind baking prevents the crust from getting soggy when filled with custard.
- For a sharper lemon flavor, consider adding a teaspoon of lemon extract.
- Store leftovers covered in the refrigerator for up to 3 days.
- Garnish with fresh berries or a dusting of powdered sugar if desired.
Keywords: lemon tart, lemon custard, tart crust, lemon dessert, classic French dessert
