Lemon Tart Recipe

Tart Filling

1. 1

   Prepare the Tart Crust

   In a mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

2. 2

   Blind Bake the Crust

   Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Place the dough in the pan, trim the edges, and prick the bottom with a fork. Bake for 15-20 minutes until lightly golden. Let cool.

3. 3

   Make the Lemon Filling

   In a bowl, whisk together eggs, sugar, lemon zest, and lemon juice until smooth. Gradually add in the cream and stir until combined.

4. 4

   Bake the Tart

   Pour the lemon filling into the cooled tart crust. Bake for 25-30 minutes or until the filling is set but slightly jiggly in the center. Remove from the oven and let cool to room temperature.

5. 5

   Serve with Fresh Berries

   Top the cooled lemon tart with fresh berries of your choice (e.g., strawberries, blueberries, raspberries) just before serving.