Lemon Tart Recipe
A classic lemon tart with a buttery crust and fresh whipped cream.
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Ingredients
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Crust
Filling
Whipped Cream
Method
Crust Preparation
- 1
Make the Crust
In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 2
Form the Dough
Add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork it. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until well combined. Stir in the fresh lemon juice and lemon zest.
- 4
Add Cream
Slowly fold in the heavy cream until the mixture is smooth and well combined.
Assemble and Bake
- 5
Preheat Oven
Preheat your oven to 350°F (175°C).
- 6
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough evenly into the bottom and up the sides of the pan. Trim any excess dough.
- 7
Blind Bake the Crust
Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden.
- 8
Fill the Tart
Pour the lemon filling into the pre-baked crust, smoothing the top. Bake for 25-30 minutes or until the filling is set.
- 9
Cool
Remove the tart from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
Whipped Cream Preparation
- 10
Make the Whipped Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer until soft peaks form.
