Introduction
This delightful lemon tart recipe combines a buttery crust with a zesty lemon filling, creating a perfect balance of sweetness and tanginess. Whether it’s for a special occasion or a simple dessert at home, this tart is sure to impress your guests and tantalize your taste buds.
Detailed Ingredients with measures
Crust:
– ¾ cup all-purpose flour
– ⅓ cup powdered sugar
– ½ teaspoon salt
– 6 tablespoons unsalted butter, melted
Lemon Filling:
– 3 eggs
– ¾ cup granulated sugar
– Pinch of salt
– ½ cup freshly squeezed lemon juice (about 3-4 lemons)
– 2 tablespoons unsalted butter
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time:
20 minutes
Total Time:
35 minutes
Yield:
1 tart (serves about 8)
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine ¾ cup all-purpose flour, ⅓ cup powdered sugar, and ½ teaspoon salt.
3. Add 6 tablespoons melted unsalted butter to the dry ingredients and mix until a soft dough forms.
4. Press the dough evenly into a 9-inch tart pan or pie dish, ensuring an even layer across the bottom and up the sides.
5. Bake the crust in the preheated oven for about 10 minutes, or until it just begins to brown around the edges.
6. While the crust is baking, prepare the filling. In a saucepan, whisk together 3 eggs, ¾ cup granulated sugar, and a pinch of salt.
7. Place the saucepan over medium-low heat and slowly whisk in ½ cup freshly squeezed lemon juice.
8. Continue cooking and whisking until the mixture thickens, which should take a few minutes.
9. Remove the saucepan from heat and stir in 2 tablespoons unsalted butter until fully incorporated.
10. Pour the lemon filling into the pre-baked crust.
11. Return the tart to the oven and bake for an additional 10 minutes. The center should still be slightly jiggly; it will set as it cools.
12. Allow the tart to cool to room temperature, then refrigerate until ready to serve.
13. Optionally, serve with whipped cream and a sprinkle of fresh rosemary for garnish.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C).
Step 2: Combine Dry Ingredients
In a bowl, combine ¾ cup all-purpose flour, ⅓ cup powdered sugar, and ½ teaspoon salt.
Step 3: Mix Dough
Add 6 tablespoons melted unsalted butter to the dry ingredients and mix until a soft dough forms.
Step 4: Press Dough into Pan
Press the dough evenly into a 9-inch tart pan or pie dish, ensuring an even layer across the bottom and up the sides.
Step 5: Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until it just begins to brown around the edges.
Step 6: Prepare the Filling
While the crust is baking, prepare the filling. In a saucepan, whisk together 3 eggs, ¾ cup granulated sugar, and a pinch of salt.
Step 7: Add Lemon Juice
Place the saucepan over medium-low heat and slowly whisk in ½ cup freshly squeezed lemon juice.
Step 8: Thicken the Mixture
Continue cooking and whisking until the mixture thickens, which should take a few minutes.
Step 9: Incorporate Butter
Remove the saucepan from heat and stir in 2 tablespoons unsalted butter until fully incorporated.
Step 10: Pour Filling into Crust
Pour the lemon filling into the pre-baked crust.
Step 11: Bake the Tart
Return the tart to the oven and bake for an additional 10 minutes. The center should still be slightly jiggly; it will set as it cools.
Step 12: Cool and Refrigerate
Allow the tart to cool to room temperature, then refrigerate until ready to serve.
Step 13: Garnish and Serve
Optionally, serve with whipped cream and a sprinkle of fresh rosemary for garnish.
Notes
Tip for Sifting
Sift the powdered sugar before adding it to the dry ingredients to reduce clumping.
Fresh Lemon Juice
For the best flavor, use freshly squeezed lemon juice rather than bottled lemon juice.
Cooling Time
Make sure to allow adequate cooling time for proper setting of the lemon filling before serving.
Storage
Store any leftover tart in the refrigerator for up to three days.
Cook techniques
Mixing Dry Ingredients
To create a balanced crust, ensure flour, powdered sugar, and salt are thoroughly combined before adding wet ingredients.
Melting Butter
Melt the unsalted butter gently to avoid burning, ensuring it is liquid but not too hot when mixed into the dry ingredients.
Pressing the Dough
Firmly press the dough into the tart pan to create an even layer, taking care to reach the sides for a uniform crust.
Baking the Crust
Bake the crust until it is just set and lightly browned to maintain a crispy texture without overbaking.
Whisking Eggs and Sugar
Whisk together eggs, granulated sugar, and salt until fully combined to incorporate air, which will help with the filling’s texture.
Cooking the Filling
Cook the filling over medium-low heat while continuously whisking to prevent the eggs from curdling and to achieve a smooth consistency.
Thickening the Lemon Mixture
Monitor the mixture closely as it thickens to ensure the right texture is achieved before removing it from heat.
Incorporating Butter
Stir in unsalted butter after cooking the filling to add richness and enhance the flavor.
Gently Pouring the Filling
Carefully pour the lemon filling into the pre-baked crust to avoid disrupting the crust’s surface.
Final Baking
Bake until the center of the tart is slightly jiggly; it will continue to set as it cools, ensuring a perfect texture.
Cooling and Refrigerating
Allow the tart to cool to room temperature before refrigerating to enhance the setting process and improve flavor.
FAQ
Can I use a different type of citrus juice for the filling?
Yes, you can substitute other citrus juices like lime or orange, but the flavor and tartness will vary.
How do I know when the lemon filling is done?
The filling should be set around the edges but still slightly jiggly in the center when removed from the oven.
Can I make the tart ahead of time?
Yes, this tart can be made a day in advance and stored in the refrigerator until ready to serve.
What can I use instead of powdered sugar in the crust?
You can substitute powdered sugar with granulated sugar, but the texture may differ slightly.
Is it necessary to refrigerate the lemon tart?
Refrigerating the tart helps it to set properly and enhances the flavors, making it more enjoyable to eat.
Conclusion
This lemon tart recipe provides a delightful balance of sweetness and tartness, making it an ideal dessert for any occasion. The buttery crust pairs perfectly with the smooth, tangy filling, creating a harmonious blend of flavors and textures that will leave your guests wanting more.
More recipes suggestions and combination
Lime Tart
Swap the lemon juice for freshly squeezed lime juice for a refreshing lime tart with a slightly different flavor profile.
Chocolate Lemon Mousse Pie
Add a layer of chocolate mousse on top of the lemon filling after it has set for a rich and decadent dessert.
Berry Lemon Tart
Top your lemon filling with a mix of fresh berries such as raspberries, blueberries, and strawberries for added color and flavor.
Coconut Lemon Tart
Incorporate shredded coconut into the crust or the filling for a tropical twist on the classic lemon tart.
Herbed Lemon Tart
Infuse the lemon filling with fresh herbs like basil or thyme to create an aromatic and savory flavor profile.
