Lemon Tart Recipe
Zesty lemon tart served with whipped cream.
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Ingredients
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Crust
Filling
Whipped Cream
Method
Crust
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cubed unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Incorporate the Egg Yolk
Stir in the egg yolk and vanilla extract until the dough begins to come together. If necessary, add a tablespoon of cold water to help the dough bind.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll Out the Dough
Once chilled, roll out the dough on a floured surface to fit your tart pan. Transfer the dough to the pan and trim any excess.
- 5
Pre-Bake the Crust
Preheat the oven to 375°F (190°C). Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden. Remove from oven and let cool.
Filling
- 6
Mix the Filling
In a medium bowl, whisk together the granulated sugar and cornstarch until well combined. Add the eggs, fresh lemon juice, and lemon zest, and whisk until smooth.
- 7
Add the Cream
Stir in the heavy cream until fully incorporated.
- 8
Fill the Crust
Pour the filling into the pre-baked tart crust, smoothing the top with a spatula.
- 9
Bake the Tart
Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the filling is set and slightly jiggly. Remove from oven and let cool to room temperature.
Whipped Cream
- 10
Whip the Cream
In a mixing bowl, pour the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip on medium speed until soft peaks form.
- 11
Serve
Serve the lemon tart slices topped with a dollop of whipped cream.
