Lemon Tart

Bright, zesty, and utterly irresistible, this classic Lemon Tart is a dessert masterpiece that combines a buttery, melt-in-your-mouth shortcrust pastry with a luscious, tangy-sweet lemon filling. Perfect for lemon lovers, this recipe is made with freshly squeezed lemon juice and zest, creating a burst of citrus flavor in every bite. The tart’s creamy filling is perfectly balanced by the crisp, golden crust, which is blind baked to ensure a flawless texture. Ideal for special occasions or a stunning finish to any meal, this Lemon Tart is as beautiful as it is delicious. Serve chilled with a dusting of powdered sugar for a picture-perfect presentation that’s sure to impress. With just 30 minutes of prep time and a minimum of ingredients, this elegant dessert is both approachable and show-stopping!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams all-purpose flour
• 100 grams unsalted butter (cold, diced)
• 50 grams powdered sugar
• 1 large egg yolk
• 1 tablespoon cold water
• 3 large eggs
• 150 grams caster sugar
• 3 medium lemons (zested and juiced)
• 150 ml heavy cream
• 1 tablespoon powdered sugar (for dusting, optional)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a food processor, pulse together the flour and powdered sugar. Add the cold, diced butter and pulse until the mixture resembles breadcrumbs.

Step 3

Add the egg yolk and cold water. Pulse until the dough starts coming together. If necessary, add a tiny bit more water (1 teaspoon at a time) until the dough holds together when pinched.

Step 4

Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 20 minutes.

Step 5

Roll out the chilled dough to a thickness of about 3-4 mm and gently press it into a 9-inch (23 cm) tart tin with a removable base. Trim any excess dough and prick the bottom with a fork.

Step 6

Line the tart shell with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes or until lightly golden. Set aside to cool.

Step 7

To make the filling, whisk together the eggs and caster sugar in a medium bowl until combined. Add the lemon juice, zest, and heavy cream, whisking until smooth.

Step 8

Pour the lemon filling into the cooled tart shell, making sure not to overfill, and gently smooth the surface.

Step 9

Bake the tart for 20-25 minutes or until the filling is just set with a slight wobble in the center. Allow the tart to cool to room temperature, then refrigerate for at least 1 hour to fully set.

Step 10

Before serving, dust the tart with powdered sugar if desired. Slice and enjoy!

Nutrition Facts

Serving size	(813.3g)

Amount per serving	% Daily Value*
Calories	2354.8

Total Fat 151.5g	0%
Saturated Fat 88.4g	0%
Polyunsaturated Fat 0g
Cholesterol 1113.9mg	0%
Sodium 285.2mg	0%
Total Carbohydrate 225.3g	0%
Dietary Fiber 4.8g	0%
Total Sugars 212.0g
Protein 24.1g	0%

Vitamin D 205.5IU	0%
Calcium 174.9mg	0%
Iron 4.3mg	0%
Potassium 490.9mg	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: 57.7%

Protein: 4.1%

Carbs: 38.2%