Description
A refreshing and tangy lemon tart that showcases the bright flavors of lemon in a crisp pastry shell.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour, butter, powdered sugar, and salt. Pulse until mixture resembles coarse crumbs.
- Add egg yolk and ice water. Pulse until dough forms. Shape into a disk and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and fit it into a tart pan. Trim excess dough.
- Bake the crust for 15-20 minutes until lightly golden. Let it cool.
- In a bowl, whisk together eggs, granulated sugar, lemon juice, and lemon zest until smooth.
- Stir in the heavy cream. Pour the lemon mixture into the cooled crust.
- Bake for an additional 25-30 minutes until the filling is set but slightly jiggly in the center.
- Let the tart cool completely before dusting with powdered sugar and serving.
Notes
- For a more intense lemon flavor, increase the lemon zest.
- Serve with fresh berries or a dollop of whipped cream for garnish.
- This tart can be made a day in advance; refrigerate until serving.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
Keywords: lemon tart, lemon desserts, citrus desserts