Lemon Tart Recipe
A zesty lemon tart with a buttery crust, perfectly balanced between sweet and tangy flavors.
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Ingredients
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Filling
Method
Preparation
- 1
Make the Crust
In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Preheat Oven
Preheat your oven to 350°F (175°C).
- 3
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.
- 4
Blind Bake the Crust
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 an additional 10 minutes, until lightly golden. Let cool.
- 5
Prepare the Filling
In a mixing bowl, whisk together the sugar and eggs until well combined. Add the lemon juice, zest, heavy cream, and vanilla extract. Mix until smooth.
- 6
Bake the Tart
Pour the filling into the cooled crust. Bake for 25-30 minutes, or until the filling is set and slightly jiggly in the center. Let cool completely before serving.
