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lemon tart on a white plate served from the whole pie
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5 from 1 vote

Lemon Tart

Lemon Tart is a classic dessert that's perfect for any occasion. It's a simple yet elegant treat that combines the tangy taste of lemon with a sweet and buttery crust.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 people
Calories: 484kcal
Author: Melissa Griffiths

Ingredients 

Crust

  • 1 egg yolk
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla
  • 1 ¼ cup flour
  • ⅔ confectioners sugar
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter cut into cubes

Filling

  • 2 eggs
  • 7 egg yolks
  • 1 cup sugar
  • ¼ cup lemon zest
  • ⅔ cup lemon juice
  • 1 Pinch of salt
  • 4 tablespoons unsalted butter cut into pieces
  • 3 tablespoons heavy cream

Instructions

Crust:

  • In a bowl, whisk together the egg yolk, heavy cream, and vanilla.
  • In a food processor, combine the flour, confectioners sugar, and salt.
  • Add the cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.
  • Add the egg yolk mixture to the food processor and pulse until a dough forms.
  • Form the dough into a disk and place it into a Ziploc bag. Chill the dough in the refrigerator for at least 1 hour.
  • Roll the dough out into an 11-inch circle.
  • Place the dough into a tart pan that is on a sheet pan and gently push it into the corners.
  • Cut off any extra dough from the top of the pan.
  • Loosely wrap the tart shell in plastic and put it in the freezer for 30 minutes.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Line the tart shell with 2 layers of tinfoil and fill with pie weights or 2 cups of uncooked rice.
  • Bake the crust for 30 minutes.
  • Remove the weights and foil.

Filling:

  • Whisk together the eggs and yolks in a medium saucepan.
  • Whisk in the sugar, lemon zest, lemon juice, and salt.
  • Add the butter and cook over medium heat until the mixture thickens and the temperature reaches 170 degrees Fahrenheit.
  • Immediately pour the mixture through a fine mesh strainer into a separate bowl.
  • Stir in the heavy cream.
  • Pour the filling into the baked tart shell.
  • Bake the tart for 10 to 15 minutes, or until the center still has a little jiggle.
  • Cool the tart completely.
  • Remove the outer rim of the tart pan.
  • Decorate the tart with sweetened whipped cream, if desired.

Nutrition

Serving: 1slice | Calories: 484kcal | Carbohydrates: 51g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 375mg | Potassium: 120mg | Fiber: 2g | Sugar: 32g | Vitamin A: 957IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 2mg