Lemon Tart Recipe
Zesty lemon tart with a buttery crust and fresh cream.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the Crust
In a medium bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 2
Gradually add the all-purpose flour and salt, mixing until the dough begins to form.
- 3
Add cold water one tablespoon at a time, mixing until the dough holds together.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 5
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.
- 6
Filling
- 7
Prepare the Lemon Filling
Zest and juice the lemons to obtain about 1 cup of lemon juice and 2 tablespoons of zest.
- 8
In a mixing bowl, whisk together the lemon juice, lemon zest, granulated sugar, eggs, heavy cream, and cornstarch until well combined.
- 9
Pour the lemon filling into the pre-baked tart crust.
- 10
Bake in the preheated oven for 20-25 minutes or until the filling is set and slightly jiggly in the center.
- 11
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours before serving.
Topping
- 12
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- 13
Using an electric mixer, whip the cream until soft peaks form.
- 14
Serve the lemon tart chilled, topped with a dollop of whipped cream.
