Description
This delightful lemon tart features a buttery crust filled with a smooth and tangy lemon curd.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- 10 tablespoons unsalted butter (melted)
- 5 large egg yolks (at room temperature)
- 3 large eggs (at room temperature)
- 1 cup granulated sugar
- 2 teaspoons cornstarch (cornflour in the UK)
- ⅛ teaspoon salt
- 2 tablespoons grated lemon zest
- ½ cup + 2 tablespoons lemon juice (freshly squeezed (about 4–5 lemons, depending on the size))
- 10 tablespoons unsalted butter
- 3 tablespoons heavy whipping cream
- Fresh berries, whipped cream, or powdered sugar (optional, to garnish)
Instructions
- Preheat the oven to 350°F (180°C), or 160°C fan oven.
- In a medium bowl, whisk together flour, sugar and salt. Add melted butter and using a spatula, mix until combined.
- Add ⅔ of the flour mixture to a 9-inch (23 cm) tart pan with a removable bottom. Using your hands and the flat bottom of a measuring cup, press the mixture evenly into the bottom of the pan and just starting up the sides. Press the remainder of the mixture into the fluted sides, connecting to the bottom crust. Use your hands to make sure the crust is evenly spread in the edges of the pan, even on top, and with the aid of the measuring cup, even on the bottom.
- Line the crust dough with parchment paper or aluminum foil and fill with pie weights, dried beans or rice work well. Bake the crust for 15 minutes, remove the paper and weights, and continue to bake for an additional 10 minutes. Carefully remove from the oven and set on a cooling rack.
- In a medium bowl, whisk eggs and egg yolks together and set aside.
- In a small saucepan, whisk together sugar, cornstarch, salt, and lemon zest. Add lemon juice and butter and cook on medium heat, stirring often until the mixture just starts to bubble.
- Remove the pan from heat and slowly pour the lemon mixture into the eggs, whisking constantly. Transfer curd to a new small or medium saucepan, whisking constantly over medium-low heat until the curd starts to thicken and coat the back of a spoon, this takes several minutes.
- Place a fine-meshed sieve over a medium-sized bowl and strain the curd into the bowl. Stir in the cream and pour the curd into the warm crust.
- Bake the filled tart in the 350°F oven for 10 minutes to set the tart. Take it out of the oven and place on a cooling rack to cool to room temperature, for about 1-2 hours.
- Serve at room temperature or carefully cover with plastic wrap, refrigerate for 3-4 hours or overnight, and serve chilled. Once cooled, before serving, remove the outer ring from the pan and using a thin metal spatula, slide it between the bottom crust and the tart pan bottom and carefully transfer it to the serving plate.
- The lemon tart can be served plain, sprinkled with powdered sugar, garnished with fruit, or with whipped cream and fruit.
Notes
- Ensure the eggs are at room temperature for better emulsification.
- This tart can be made a day in advance and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg