Why Make This Recipe
Lemon Tart is a delicious dessert that combines the tartness of fresh lemons with a smooth and creamy filling. It is perfect for any occasion, whether it’s a family gathering, a dinner party, or just a simple treat for yourself. The balance of sweetness and acidity makes this tart refreshing and enjoyable.
How to Make Lemon Tart
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1/4 cup ice water
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup heavy cream
Directions:
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, mixing until the dough comes together.
- Roll out the dough and place it into a tart pan. Prick the bottom with a fork.
- Bake for 15-20 minutes or until golden.
- In a bowl, whisk together sugar, eggs, lemon juice, lemon zest, and cream until smooth.
- Pour the filling into the baked crust.
- Bake for an additional 25-30 minutes until set.
- Let cool before serving.
How to Serve Lemon Tart
Serve Lemon Tart chilled or at room temperature. You can dust it with powdered sugar for extra sweetness and garnish it with lemon slices or fresh berries for a beautiful presentation. It pairs well with a dollop of whipped cream for added richness.
How to Store Lemon Tart
Store any leftover Lemon Tart in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It should last for up to 3 days.
Tips to Make Lemon Tart
- Make sure your butter is very cold to get a flaky crust.
- Use fresh lemon juice for the best flavor.
- Don’t over mix the filling to keep it smooth and creamy.
- Let the tart cool completely before slicing to maintain clean edges.
Variation
You can customize your Lemon Tart by adding a layer of fruit, such as raspberries or blueberries, on top of the filling before baking. Another option is to add a hint of vanilla extract for a different flavor profile.
FAQs
1. Can I make the tart crust ahead of time?
Yes, you can make the tart crust a day in advance. Just wrap it in plastic wrap and store it in the fridge until you’re ready to use it.
2. Can I freeze Lemon Tart?
Yes, you can freeze Lemon Tart. Wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, thaw it in the refrigerator overnight.
3. Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used, fresh lemon juice will always give you a better taste. For the best results, opt for fresh lemons if possible.
