Description
A delicious tart with a zesty lemon filling and a buttery crust, perfect for dessert lovers.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1–2 tbsp cold water (as needed)
- Pinch of salt
- ¾ cup (150g) granulated sugar (for the filling)
- 3 large eggs
- ½ cup (120ml) fresh lemon juice
- 1 tbsp lemon zest
- ½ cup (120ml) heavy cream
- Pinch of salt (for the filling)
Instructions
- In a bowl, mix flour, sugar, and salt for the crust.
- Add cubed butter and rub it into the flour until it resembles coarse crumbs.
- Stir in the egg yolk and a tablespoon of cold water, mixing until the dough comes together.
- Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the dough and press it into a tart pan. Trim excess edges.
- Prick the bottom with a fork, line with parchment paper, and fill with pie weights.
- Bake for 15 minutes, then remove weights and bake for another 10 minutes until lightly golden. Let cool.
- Whisk together sugar, eggs, lemon juice, lemon zest, and salt until smooth for the filling.
- Stir in the heavy cream until well combined.
- Pour the filling into the cooled tart shell.
- Bake for 20-25 minutes at 325°F (163°C), or until just set (a slight jiggle in the center is okay).
- Let cool to room temperature, then refrigerate for at least 2 hours.
- Dust with powdered sugar or top with fresh berries before serving.
Notes
- Chill the crust properly to ensure a flaky texture.
- Use fresh lemons for the best flavor.
- Can be served with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg