Lemon Tart Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour, unsalted butter, granulated sugar, and salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together. Do not overmix.

Chill the Dough

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll and Bake the Crust

Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork and bake for 20-25 minutes or until lightly golden. Allow to cool.

Whisk Ingredients

In a mixing bowl, whisk together the large eggs and granulated sugar until well combined. Add the fresh lemon juice, lemon zest, heavy cream, and vanilla extract, and whisk until smooth.

Fill the Crust

Pour the lemon filling into the cooled tart crust, spreading it evenly.

Bake the Tart

Bake in the preheated oven for 25-30 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and allow to cool completely.

Prepare Berries

In a bowl, toss the fresh berries with powdered sugar. Let them sit for about 10 minutes to release their juices.

Serve

Once the tart is cooled, top it with the sweetened berries. Garnish with mint leaves if desired. Slice and serve chilled.