Lemon Tart Recipe

Lemon Tart Recipe

Introduction

Lemon Tart is a classic dessert that strikes the perfect balance between sweet and tart. With a buttery, flaky crust and a creamy lemon filling, this dessert is sure to impress. Whether you’re hosting a gathering or enjoying a quiet afternoon, this tart is an elegant and delicious way to end any meal.

Ingredients

For the crust:

• 1 1/4 cups (155g) all-purpose flour
• 1/4 cup (30g) powdered sugar
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, chilled and cut into small cubes
• 1 large egg yolk
• 2 tablespoons ice water (or more if needed)

For the lemon filling:

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
• Zest of 2 lemons
• 3 large eggs
• 1/4 cup (60g) unsalted butter, melted
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the crust:

1. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
2. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, a tablespoon at a time, and pulse until the dough just begins to come together. If the dough is too dry, add a little more water, but be careful not to overwork it.
4. Turn the dough out onto a lightly floured surface and gently press it together into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.

2. Preheat the oven:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.

3. Roll out the dough:

1. On a floured surface, roll out the dough into a circle about 12 inches in diameter, large enough to fit the tart pan.
2. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough, leaving a small overhang, and use your fingers to gently crimp the edges.

4. Blind bake the crust:

1. Line the crust with parchment paper and fill it with pie weights, rice, or dried beans to prevent the dough from puffing up.
2. Bake in the preheated oven for about 15 minutes.
3. After 15 minutes, remove the parchment paper and weights, and bake the crust for an additional 10-12 minutes, or until it is golden and crisp. Let it cool completely before filling.

5. Make the lemon filling:

1. In a medium mixing bowl, whisk together the granulated sugar, lemon juice, and lemon zest.
2. Add the eggs and whisk until well combined.
3. Stir in the melted butter and vanilla extract until smooth.

6. Bake the tart:

1. Pour the lemon filling into the cooled tart crust, smoothing it out evenly.
2. Bake the tart in the oven at 350°F (175°C) for 20-25 minutes, or until the filling is just set and slightly golden around the edges. The center should still have a slight jiggle when you tap the pan.
3. Let the tart cool to room temperature before refrigerating it for at least 2 hours to allow the filling to firm up.

7. Serve and garnish:

1. Once the tart has cooled and set, remove it from the tart pan and transfer it to a serving plate.
2. Before serving, you can dust the top with powdered sugar or garnish with fresh berries, mint leaves, or a few extra lemon zest shavings.

Tips for Success

• Chill the dough: Make sure to chill the dough before rolling it out to help maintain its structure and prevent shrinking during baking.
• Perfect filling consistency: Be careful not to overbake the tart. The filling should be set but still slightly wobbly in the center when you take it out.
• Variations: You can add a small dollop of whipped cream or a scoop of vanilla ice cream on top for extra richness.
• Storing the tart: Store the lemon tart in the refrigerator for up to 3 days. The filling should stay firm and the crust crisp.

Conclusion

This Lemon Tart is a perfect blend of sweetness and tanginess, with a buttery, crisp crust that complements the silky lemon filling. It’s an elegant dessert that’s sure to be a hit at any gathering or as a refreshing treat after a meal. With its beautiful balance of flavors and textures, this tart is a timeless favorite!

Would you like suggestions on making a meringue topping or a variation with other citrus fruits? 😊