This lemon tart is your go-to for a refreshing, zesty dessert that balances tart and sweet effortlessly. With no need for fancy equipment or hard-to-find ingredients, it’s an elegantly simple solution to end any meal on a high note.
- Cuisine: French
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 8
Why You’ll Love This Recipe
- Traditional and timeless flavors with a modern twist.
- Uses common pantry ingredients.
- Simple to prepare, ideal for last-minute baking needs.
- Perfect balance of tartness and sweetness.
Ingredients
- ¾ cup butter, at room temperature: Provides moisture and flavor to the crust. Unsalted butter is preferred to control the salt level.
- ½ cup white sugar: Sweetens the crust, creating a tender, melt-in-your-mouth texture.
- ½ teaspoon vanilla extract: Adds depth and a subtle aroma to the crust.
- 1 pinch salt: Enhances the flavors in the crust.
- 1 ¾ cups all-purpose flour: Forms the structure of the crust. Regular flour works perfectly here.
- 1 ½ cups white sugar: Sweetens the lemon filling; adjust to taste if preferred less sweet.
- 3 large eggs: Acts as a binder and gives richness to the filling.
- ½ cup freshly squeezed lemon juice: The star of the filling, providing tartness and freshness. Use fresh lemons for the best flavor.
- ½ cup all-purpose flour: Thickens the lemon filling for a creamy consistency.
- 1 tablespoon lemon zest: Gives an additional burst of lemon flavor, intensifying the citrus profile.
- 1 teaspoon confectioners’ sugar, or to taste: Optional light dusting for a touch of sweetness and visual appeal.
How to Make It
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, cream together the butter and ½ cup sugar until light and fluffy—this aerates the mixture for a tender crust. Stir in the vanilla extract and salt. Gradually blend in the flour until a rough dough forms. Press this evenly into a 9-inch tart pan, ensuring an even thickness for uniform baking.
Step 2: Pre-bake the Crust
Bake the crust in the preheated oven for 15-20 minutes or until lightly golden. This pre-bake ensures the crust stays crisp when the filling is added. Once done, remove from oven and let it cool slightly while preparing the filling.
Step 3: Mix the Lemon Filling
In another bowl, whisk together the remaining 1 ½ cups sugar and eggs until well combined and slightly frothy. Add the lemon juice, whisking continuously to prevent curdling, then gently mix in the flour and lemon zest. This ensures the filling is smooth and zest is evenly distributed.
Step 4: Bake the Tart
Pour the lemon filling over the cooled crust, spreading evenly to cover. Bake for 20 minutes or until the filling is set with just a slight jiggle in the center. This ensures it’s fully cooked but still creamy. Cool the tart in the pan on a wire rack.
Step 5: Garnish and Serve
Once completely cooled, lightly dust with confectioners’ sugar for an elegant touch. Slice and serve to enjoy the perfect balance of tangy and sweet in every bite.
Recipe FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is highly recommended for its vibrant and natural flavor. Bottled juice can taste a bit flat and less fresh, which affects the tart’s overall taste.
How can I tell if the lemon filling is fully set?
The filling is done when it holds with a slight jiggle in the center, similar to a cheesecake. As it cools, it will continue to firm up, ensuring a creamy consistency without over-baking.
How should I store leftovers?
Leftover tart can be refrigerated in an airtight container for up to three days. Allow it to reach room temperature or enjoy it slightly chilled for the best flavor and texture.
