Lemon Tart Recipe
A zesty lemon tart served with a dollop of cream.
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Ingredients
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Crust
Filling
For Serving
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour and granulated sugar. Add the softened butter and mix until crumbly. Stir in the egg yolk and cold water until the dough comes together.
- 2
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Preheat Oven
Preheat your oven to 350°F (175°C).
- 4
Roll and Fit the Dough
On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim the excess.
- 5
Blind Bake
Place parchment paper on the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper and bake for an additional 10 minutes until lightly golden.
Filling Preparation
- 6
Prepare the Filling
In a mixing bowl, whisk together fresh lemon juice, granulated sugar, and salt until sugar is dissolved. Add the eggs one at a time, whisking well after each addition. Stir in heavy cream and lemon zest until combined.
- 7
Fill the Crust
Pour the lemon filling into the pre-baked tart crust.
- 8
Bake the Tart
Bake in the preheated oven for 25-30 minutes or until the filling is set and slightly jiggly in the center.
- 9
Cool the Tart
Remove from the oven and let the tart cool completely on a wire rack before refrigerating for at least 2 hours.
Serving Preparation
- 10
Whip the Cream
In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
- 11
Serve
Slice the chilled lemon tart and serve with a dollop of whipped cream on top.
