Lemon Souffle Tart

Bright, zesty, and irresistibly airy, this Lemon Soufflé Tart is a showstopping dessert that blends the elegance of a classic tart with the lightness of a soufflé. A buttery, golden crust forms the base for a luscious, citrus-infused filling made with fresh lemon juice, zest, and whipped egg whites, creating a cloud-like texture that melts in your mouth. This indulgent treat is balanced with just the right amount of tangy sweetness, making it perfect for spring gatherings or as a refreshing finale to any meal. Finished with a dusting of powdered sugar, this tart is as stunning to behold as it is to taste. With easy-to-follow steps and simple, pantry-friendly ingredients, this recipe is a must-try for lemon lovers and dessert enthusiasts alike!

Nutriscore Rating: 44/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 113 grams Unsalted butter, cubed and chilled
• 180 grams All-purpose flour
• 30 grams Granulated sugar
• 1 pinch Salt
• 2 tablespoons Ice water
• 4 None Eggs, separated
• 100 grams Granulated sugar (for filling)
• 2 None Lemons, juiced and zested
• 1 tablespoon All-purpose flour (for filling)
• 60 milliliters Heavy cream
• 1 tablespoon Powdered sugar (for garnish)

Directions

Step 1

Prepare the tart crust by combining 180g all-purpose flour, 30g granulated sugar, and a pinch of salt in a mixing bowl.

Step 2

Cut in 113g chilled, cubed unsalted butter until the mixture resembles coarse crumbs.

Step 3

Gradually add 2 tablespoons of ice water, mixing until the dough comes together. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.

Step 4

Preheat the oven to 190°C (375°F). Roll out the chilled dough on a floured surface and gently press it into a tart pan. Trim the edges and prick the base with a fork.

Step 5

Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes. Let it cool completely.

Step 6

To create the filling, whisk together 4 egg yolks, 100g granulated sugar, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, 1 tablespoon of all-purpose flour, and 60ml heavy cream in a mixing bowl until smooth.

Step 7

In a separate, clean bowl, use an electric mixer to beat 4 egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture in three additions to maintain the airy texture.

Step 8

Pour the lemon filling into the cooled tart shell, spreading it evenly.

Step 9

Bake the filled tart at 175°C (350°F) for 15-20 minutes, or until the filling is set and lightly golden on top.

Step 10

Remove the tart from the oven and let it cool to room temperature before chilling it in the refrigerator for at least 1 hour.

Step 11

Dust the top with powdered sugar before serving for a delicate finish.

Nutrition Facts

Serving size	(619.7g)

Amount per serving	% Daily Value*
Calories	2259.9

Total Fat 113.8g	0%
Saturated Fat 70.3g	0%
Polyunsaturated Fat g
Cholesterol 306.7mg	0%
Sodium 235.4mg	0%
Total Carbohydrate 286.5g	0%
Dietary Fiber 6.7g	0%
Total Sugars 139.7g
Protein 24.6g	0%

Vitamin D 55.7IU	0%
Calcium 67.3mg	0%
Iron 9.1mg	0%
Potassium 359.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 4.3%

Carbs: 50.5%