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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until combined.
- 2
Cut in Butter
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 4
Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Roll Out the Dough
Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
- 6
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 minutes or until lightly golden. Remove from oven and let cool.
Filling Preparation
- 7
Whisk Eggs and Sugar
In a medium bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- 8
Add Lemon Juice and Zest
Stir in the fresh lemon juice and lemon zest into the egg mixture.
- 9
Mix in Cream and Flour
Add the heavy cream and flour to the mixture, whisking until smooth and fully incorporated.
- 10
Pour Filling into Crust
Pour the lemon filling into the pre-baked tart crust, smoothing the top with a spatula.
- 11
Bake the Tart
Bake the tart in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the filling is set and the top is lightly golden.
- 12
Cool the Tart
Remove the tart from the oven and allow it to cool completely at room temperature before refrigerating for at least 2 hours.
Topping Preparation
- 13
Whip the Cream
In a mixing bowl, use an electric mixer to whip the heavy whipping cream until soft peaks form.
- 14
Add Sugar and Whip
Gradually add powdered sugar to the whipped cream and continue to whip until stiff peaks form.
- 15
Serve the Tart
Slice the cooled lemon tart and serve with a dollop of whipped cream on top.