Lemon Tart
This delicious Lemon Tart features a sweet crust and a creamy lemon filling, making it a perfect dessert for any occasion.
Equipment
- Medium saucepan
- whisk
- fine mesh strainer
- Offset Spatula
Ingredients
Tart Crust
- 1 crust sweet tart crust or homemade pie crust or store bought 23cm / 9" sweet pie or tart crust
Lemon Tart Filling
- 1 tablespoon lemon zest (1 lemon's worth)
- ½ cup lemon juice (from 1 – 2 lemons)
- ¾ cup white sugar
- 12 tablespoon unsalted butter cut in 1cm (½") cubes
- 3 whole eggs large
- 3 yolks egg yolks from large-size eggs
Instructions
Tart Crust Preparation
- Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling.
Lemon Tart Filling Preparation
- Preheat oven to 180℃/350℉ (160℃ fan).
- Put all ingredients in a medium saucepan and whisk to combine.
- Place the saucepan on the stove over low / medium low heat. Whisk constantly until mixture thickens, about 5 minutes.
- Strain into a bowl using a fine mesh strainer.
- Pour into tart shell and smooth the filling surface using an offset spatula.
- Bake for 5 minutes. Allow to cool fully to set before slicing.
- Decorate with lemon slices, flowers, raspberries, whipped cream, or icing sugar if desired.
Notes
This recipe should be kept refrigerated in a sealed container for up to 4 days. Serve cold or at room temperature.
Nutrition
Serving: 1sliceCalories: 183kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 33mgPotassium: 45mgFiber: 1gSugar: 13gVitamin A: 470IUVitamin C: 5mgCalcium: 17mgIron: 1mg
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