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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add cold cubed butter and mix until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form 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 Out the Dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
- 5
Blind Bake
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10-15 minutes until golden. Remove from oven and let cool.
Filling Preparation
- 6
Mix Ingredients
In a mixing bowl, whisk together fresh lemon juice, lemon zest, granulated sugar, and eggs until smooth.
- 7
Add Cream
Slowly whisk in the heavy cream until fully combined.
- 8
Pour Filling
Pour the lemon filling into the cooled crust.
- 9
Bake Tart
Bake in the preheated oven for 25-30 minutes, or until the filling is set and slightly jiggles in the center.
- 10
Cool Down
Once baked, remove from oven and let the tart cool to room temperature before refrigerating for at least 2 hours.
