Description
A classic lemon tart with a moist, tender crust and a bright, zesty filling.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tablespoons ice water
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup heavy cream
Instructions
- For the crust: Combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk egg yolk and ice water. Add to flour mixture and mix until just combined.
- Press dough into the bottom and up the sides of a 9-inch tart pan. Chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake crust for 15-20 minutes, or until lightly golden. Let cool.
- For the filling: Whisk together sugar and eggs in a bowl.
- Stir in lemon juice and zest.
- Gradually whisk in heavy cream.
- Pour filling into the cooled tart shell.
- Bake for 25-30 minutes, or until the filling is set but still has a slight jiggle in the center.
- Let cool completely before serving.
Notes
- For an extra moist crust, do not overmix the dough.
- Ensure the filling is fully cooled before slicing for clean cuts.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: lemon tart, moist tart, citrus tart, dessert, baking, French pastry