Description
This classic lemon tart features a silky-smooth citrus filling nestled in a buttery, crisp crust. A bright and balanced dessert that’s both elegant and comforting.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Place rack in center of oven.
- In a bowl, mix flour, 1/4 cup sugar, and salt. Cut in the butter until mixture resembles coarse crumbs. Press into tart pan and prick base with fork.
- Chill crust for 15 minutes, then blind-bake with pie weights for 20 minutes. Remove weights and bake 5 more minutes until lightly golden. Cool slightly.
- In another bowl, whisk eggs, remaining sugar, lemon juice, zest, cream, vanilla, and a pinch of salt until smooth.
- Strain mixture through a fine sieve into the cooled crust. Pour carefully to avoid spilling.
- Bake for 25–30 minutes, until the center is just set with a slight wobble. Cool at room temperature, then chill for at least 2 hours before serving.
- Dust with powdered sugar or garnish with lemon slices to serve.
Notes
- Use fresh lemons for best flavor, not bottled juice.
- Chill tart fully before slicing for clean, sharp edges.
- Strain filling to avoid lumps and get a silky texture.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg
Keywords: lemon tart, French tart, lemon dessert, citrus tart, easy lemon tart