French · Dessert · Medium
Lemon Tart
Buttery shortcrust filled with silky, puckering lemon curd. Elegant, bright, and dangerously easy to eat.
The whole recipe in 60 seconds
Lemon Tart, in 5 ideas
- Chilling the crust twice stops it from shrinking in the oven.
- Pour the filling into the hot crust for the smoothest set.
- Pull it when the center still wobbles slightly, it firms as it cools.
- Strain the curd for an ultra smooth finish.
- Dust with powdered sugar just before serving.
What you need
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 4 eggs
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 6 tbsp butter, melted
- Whipped cream for serving
How to make it
Directions
- Rub the flour, cold butter, and powdered sugar together until sandy.
- Mix in the egg yolk and press into a ball, then chill 30 minutes.
- Roll out and line a 9 inch tart pan, then chill 30 minutes more.
- Blind bake at 375 F for 20 minutes with pie weights, then 5 minutes without.
- Whisk the eggs, sugar, lemon juice, and zest, then whisk in the melted butter.
- Pour into the hot crust and bake 15 minutes until just set with a slight wobble.
- Cool completely, then chill 1 hour.
- Serve with whipped cream.
Meyer lemons make a sweeter, more floral tart when they are in season.