Lemon Tart Recipe

Lemon tarts are my favorite dessert to make because they are the perfect balance of sweet and sour. In my sublime recipe for this classic pastry, a 1-cup mixture of all-purpose flour, 1/2 cup powdered sugar, and a 1/4 teaspoon of salt come together with 1/2 cup (in half-inch cubes) of chilled, unsalted butter to form a crisp, tender crust that almost melts in your mouth.

For the filling, I blend 2 eggs, 3/4 cup of granulated sugar, 1/2 cup of freshly squeezed lemon juice (or more, to taste), and about 1 tablespoon of lemon zest (a bit more zest amplifies the flavor). I beat the mixture almost too lightly and pour it into the crust before baking.

Ingredients

All-purpose flour: Supplies the structure and carbohydrates; the foundation of the crust.

Lemon juice: Contributes a vivid, tangy flavor; a decent supplier of vitamin C.

Lemon zest: Brightens and intensifies the flavor of lemon with its aromatic oils.

Confectioner’s sugar: Imparts sweetness to the crust with a light hand; more finely divided than table sugar and thus more carmelly.

Richness and flaky texture come from butter.

It’s a basic skill of pie-making, knowing how to use butter correctly, and when it’s really important to the finished product.

Give me an A for that one.

Pie ranking?
1.

Buttered crust
Sugar in its granular form: Provides sweetness to the tart and counterbalances the acidity of lemon.

Eggs yield richness and color to the filling and help it to set.

Whipping cream: Adds creaminess and smooth texture; contributes to filling stability.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 large eggs
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 3/4 cup granulated sugar
• 1/2 cup heavy cream
• Pinch of salt
• Powdered sugar, for dusting (optional)

Instructions

1. Your oven should be at 350°F (175°C) when you start. Combine the flour, powdered sugar, and salt in a bowl. Use a mixer on low speed to mix in the very cold butter, cut into cubes. Mix until the dough resembles very coarse crumbs and holds together when squeezed.

2. Include the egg yolk with the flour mixture, and combine them until the dough forms. Mold the dough into a 9-inch tart pan, distributing and pressing it evenly across the bottom and up the sides. Using a fork, prick the base of the tart to prevent bubbling.

3. The crust should be baked in the preheated oven for 15-20 minutes, or until it is a light golden color. Take it out of the oven and let it cool completely.

4. In a medium saucepan, combine the eggs, lemon juice, lemon zest, granulated sugar, and pinch of salt, and whisk together.

5. Set the saucepan on medium heat, then cook the mixture, stirring constantly, until it thickens to the point where it just about is starting to coat the back of a spoon. This should take around 8-10 minutes.

6. Take the saucepan off the heat and steadily whisk in the thick cream. Whisk until everything is smooth and well-blended.

7. Fill the cooled tart crust with the lemon filling, pouring it in gently and spreading it evenly to the edges with a spatula.

8. Put the tart in the oven and set the timer for 10-15 minutes. When you check the tart, look for a filling that is set and a little bit firm to the touch, and you’ll know it’s done.

9. Take the tart from the oven and allow it to cool to room temperature. Then, place it in the refrigerator for at least 1 hour before serving.

10. Before serving the lemon tart, if you wish, you can give it an elegant finishing touch by dusting the top with powdered sugar.

Equipment Needed

1. Oven
2. Mixing bowl
3. Electric mixer
4. 9-inch tart pan
5. Fork
6. Medium saucepan
7. Whisk
8. Spatula
9. Measuring cups and spoons
10. Zester or grater
11. Sifter (for optional powdered sugar dusting)

FAQ

• Q: Can I make the pastry dough in advance?Q: Can you make the pastry dough in advance? How far in advance can you do it, and how do you store it?

  A: Yes, the pastry dough can be made in advance and stored in the refrigerator for up to 2 days. Ensure it’s wrapped well to prevent it from drying out.

• Q: What is the best way to juice lemons for this recipe?To get the freshest flavor, soften the lemons by rolling them on the counter, then cut them in half, and using a citrus juicer or reamer, extract the juice, making sure to catch any seeds that might fall out.
• Q: How do I know when the tart is fully baked?The filling should be set yet have a little jiggle in the middle when you shake it gently. It will firm up as it cools.
• Q: Can I use store-bought pastry for this recipe?A: Yes, you can use store-bought pastry. Bake it according to the directions for blind baking before adding the lemon filling.
• Q: What is the best way to zest a lemon?Use a microplane or fine grater, making sure to only grate the outer yellow layer of the lemon, and avoiding the bitter white pith beneath.
• Q: How should I store leftover lemon tart?A: You can keep leftover lemon tart in up to 3 days in the refrigerator if you cover it. You can savor it at any temperature, wart or room.
• Q: Is it possible to freeze the lemon tart?A: Yes, the lemon tart can be frozen. Wrapping it in plastic and foil will prevent freezer burn. It will be good for up to 1 month.

Substitutions and Variations

All-purpose flour: Replace with 1 cup of gluten-free all-purpose flour for a gluten-free alternative.
Coconut oil or vegan butter: Use 1/2 cup when replacing unsalted butter for a dairy-free version.
Large egg yolk: Substitute 1 tablespoon of yogurt or applesauce for a lighter texture.
Coconut cream can replace heavy cream: Use 1/2 cup coconut cream to sub for heavy cream in a recipe.
Refined sugar alternative: For granulated sugar, use 3/4 cup of coconut sugar or maple syrup.