A creamy lemon tart is a perfect dessert for any occasion, combining the brightness of fresh lemons with a velvety custard filling in a buttery, crisp tart shell. The balance of tangy and sweet flavors creates a dessert that is refreshing yet indulgent, making it an ideal end to a rich meal or a delightful treat with afternoon tea. The tart’s glossy surface and golden crust make it as visually appealing as it is delicious. This recipe is straightforward and satisfying, ensuring you’ll have a crowd-pleasing dessert every time.
Ingredients
For the Tart Crust:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
For the Lemon Filling:
- 4 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest
- ½ cup (120ml) heavy cream
- 2 tablespoons unsalted butter, softened
Optional Garnish:
- Powdered sugar
- Whipped cream
- Lemon slices or zest curls
Instructions
1. Prepare the Tart Shell:
- In a mixing bowl, combine flour and sugar. Add cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
- Add the egg yolk and mix until the dough starts to come together. If needed, add cold water a teaspoon at a time until the dough forms a cohesive ball.
- Flatten the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the base with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, or until golden. Let cool.
2. Make the Lemon Filling:
- In a medium saucepan, whisk together the eggs and sugar until smooth. Add lemon juice, zest, and heavy cream, and whisk to combine.
- Place the pan over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 7-10 minutes). Do not let it boil.
- Remove from heat and stir in the butter until fully incorporated. Strain the mixture through a fine-mesh sieve to remove any zest or egg solids.
3. Assemble the Tart:
- Pour the warm lemon filling into the cooled tart shell. Smooth the surface with a spatula.
- Bake at 325°F (165°C) for 10-12 minutes, just to set the filling. The center should still have a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
4. Garnish and Serve:
- Dust the tart with powdered sugar, or serve with whipped cream and a slice of lemon for an elegant touch. Slice and enjoy!
This creamy lemon tart is best enjoyed chilled and can be stored in the refrigerator for up to 3 days.
