Lemon Tart
This Lemon Tart is a classic French dessert that's sweet, tangy, and creamy, perfect for any occasion.
Equipment
- medium saucepan
- Offset spatula
- Fine mesh strainer
Ingredients
Tart Crust
- 1 crust sweet tart crust or homemade pie crust, or store-bought
Lemon Tart Filling
- 1 tablespoon lemon zest (1 lemon's worth)
- ½ cup lemon juice (from 1 – 2 lemons)
- ¾ cup white sugar
- 12 tablespoon unsalted butter cut in 1cm (½") cubes
- 3 whole large eggs
- 3 yolks large eggs (from large-size eggs)
Instructions
Tart Crust
- Make tart crust per linked recipe, including blind baking. Allow to fully cool before filling.
Lemon Tart Filling
- Preheat oven to 180℃/350℉ (160℃ fan).
- Put all ingredients in a medium saucepan and whisk to combine.
- Place the saucepan on low/medium low heat. Whisk constantly until thickened (about 5 minutes).
- Strain into a bowl using a fine mesh strainer.
- Pour into tart shell and smooth the filling surface using an offset spatula.
- Bake for 5 minutes. Allow to cool fully before slicing.
- Decorate if desired with lemon slices or dust with icing sugar.
Notes
For best results, avoid high heat when making the filling to prevent butter from splitting. Store in the fridge for up to 4 days.
Nutrition
Serving: 1sliceCalories: 183kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 33mgPotassium: 45mgFiber: 1gSugar: 13gVitamin A: 470IUVitamin C: 5mgCalcium: 17mgIron: 1mg
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