Indulge in a Classic Lemon Tart, a Citrus Custard Dessert that marries a buttery, flaky crust with a silky, tangy lemon filling. Perfect for summer gatherings, elegant dinners, or cozy afternoon teas, this dessert balances vibrant citrus zing with rich pastry for a stunning, crowd-pleasing treat. With its simple ingredients and sophisticated flair, Classic Lemon Tart is a timeless addition to your dessert repertoire!
Ingredients for Classic Lemon Tart
Here’s what you’ll need for Classic Lemon Tart (serves 8):
For the Crust:
- 1¼ cups (160g) all-purpose flour
- ¼ cup (30g) powdered sugar
- ½ cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water
For the Lemon Filling:
- 3 large eggs
- 1 large egg yolk
- ¾ cup (150g) caster sugar
- ½ cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
- 1 tbsp finely grated lemon zest
- ¼ cup (60ml) heavy cream (optional, for creamier texture)
Equipment
- 9-inch tart pan with removable base
- Food processor (or mixing bowl and fork)
- Measuring cups and spoons
- Whisk
- Baking paper
- Pie weights or dried beans
- Wire rack
- Airtight container for storage
Ingredient Tips
- Lemons: Freshly squeezed juice and zest are key for a vibrant Citrus Custard Dessert; avoid bottled juice for best flavor.
- Butter: Cold butter ensures a flaky crust; cut into small cubes for easier processing.
- Flour: Measure accurately to avoid a dense crust; gluten-free flour works for dietary needs.
- Eggs: Room-temperature eggs blend smoothly for a silky filling.
- Cream: Optional heavy cream adds richness; omit for a lighter tart.
Directions for Classic Lemon Tart
Let’s create this Classic Lemon Tart—a perfect Citrus Custard Dessert!
Preheat and Prep
I preheat the oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable base to ensure easy release for this Citrus Custard Dessert.
Make the Crust
In a food processor, I pulse 1¼ cups flour and ¼ cup powdered sugar, then add ½ cup cold butter, pulsing until coarse crumbs form. I add 1 egg yolk and 1 tbsp cold water, pulsing until the dough just holds together, adding another tbsp water if needed. I press the dough evenly into the tart pan’s base and sides, prick with a fork, and chill for 15 minutes.
Blind Bake Crust
I line the crust with baking paper, fill with pie weights or dried beans, and bake for 15 minutes. I remove the weights and paper, baking for 5 more minutes until lightly golden.
Prepare Lemon Filling
In a bowl, I whisk 3 eggs, 1 egg yolk, ¾ cup caster sugar, ½ cup lemon juice, 1 tbsp lemon zest, and ¼ cup heavy cream until smooth, creating a vibrant filling for Classic Lemon Tart.
Fill and Bake
I pour the lemon filling into the pre-baked crust and bake for 15–18 minutes until the filling is just set with a slight wobble in the center.
Cool and Chill
I cool the tart in the pan on a wire rack, then chill for at least 2 hours to set the filling fully for perfect slices of Classic Lemon Tart.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Chill Time: 2 hours
- Total Time: 3 hours
- Servings: 8
- Calories: ~280 kcal per serving
- Macros per Serving: 34g carbs, 5g protein, 14g fat, 1g fiber
Variations for Classic Lemon Tart
Try these twists on Classic Lemon Tart:
- Berry Bliss: Top with fresh raspberries or blueberries for a colorful Citrus Custard Dessert.
- Herbal Touch: Infuse the filling with ½ tsp chopped thyme or basil for an aromatic twist.
- Almond Base: Spread a thin layer of almond cream under the filling, inspired by Layla Cooks’ textured recipes.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the crust for a celiac-friendly Citrus Custard Dessert.
- Lime Zest: Swap lemon juice and zest for lime for a tropical variation.
Serving Ideas:
- Pair with Layla Cooks’ Lemon Thumbprint Cookies for a citrus-themed dessert spread.
- Serve with Layla Cooks’ floral tea or sparkling wine for an elegant touch.
- Offer at gatherings with a scoop of vanilla ice cream for added indulgence.
Storage
I store Classic Lemon Tart in an airtight container in the refrigerator for up to 5 days to maintain its fresh flavor and texture. I cover the tart to prevent drying out. For freezing, I wrap the cooled tart (without toppings) tightly in plastic wrap and foil, storing for up to 2 months. I thaw in the fridge overnight and add fresh garnishes before serving.
Serving Tips
- Presentation: Slice Classic Lemon Tart neatly and arrange on a decorative platter with candied lemon slices or mint leaves.
- Garnish: Dust with powdered sugar or add fresh berries for a vibrant Citrus Custard Dessert.
- Pairing: Enjoy with chamomile tea, a chilled prosecco, or Layla Cooks’ citrus-infused water to enhance the lemony zing.
- Portion Size: 1 slice per person for a balanced dessert; smaller wedges for lighter servings.
- Occasions: Perfect for dinner parties, summer picnics, or holiday celebrations.
FAQs
Here are answers to some common questions about Classic Lemon Tart:
How do I prevent a soggy crust in Classic Lemon Tart?
Blind bake the crust with pie weights for 15 minutes and ensure it’s lightly golden before adding the filling to keep Classic Lemon Tart crisp.
Can I use store-bought lemon curd instead of making the filling?
Yes, but the fresh lemon juice and zest in the homemade filling give Classic Lemon Tart its vibrant flavor; store-bought curd may be sweeter.
Why did my filling crack?
Overbaking can cause cracks; remove the tart when the center is slightly wobbly, as it sets during cooling for a smooth Citrus Custard Dessert.
Can I make the crust ahead of time?
Yes, prepare and blind bake the crust up to 2 days ahead, storing covered in the fridge, then fill and bake when ready.
Can I use a pie dish instead of a tart pan?
Yes, a 9-inch pie dish works, but a tart pan with a removable base makes slicing and serving Classic Lemon Tart easier.
Can I make this tart gluten-free?
Absolutely, use a 1:1 gluten-free flour blend for the crust to create a celiac-friendly Citrus Custard Dessert.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
The Classic Lemon Tart is a timeless dessert that combines a flaky, buttery crust with a vibrant, silky lemon filling. With its straightforward preparation, customizable variations, and elegant presentation, this Citrus Custard Dessert is ideal for any occasion, from casual gatherings to sophisticated dinners. Bake a Classic Lemon Tart, share it with friends and family, and savor the bright, refreshing flavors that make every bite unforgettable!
Classic Lemon Tart
Ingredients
For the Crust:
- 1¼ cups 160g all-purpose flour
- ¼ cup 30g powdered sugar
- ½ cup 115g unsalted butter, cold and cubed
- 1 large egg yolk
- 1 –2 tbsp cold water
For the Lemon Filling:
- 3 large eggs
- 1 large egg yolk
- ¾ cup 150g caster sugar
- ½ cup 120ml freshly squeezed lemon juice (about 3–4 lemons)
- 1 tbsp finely grated lemon zest
- ¼ cup 60ml heavy cream (optional, for creamier texture)
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable base to ensure easy release for this Citrus Custard Dessert.
Make the Crust
- In a food processor, I pulse 1¼ cups flour and ¼ cup powdered sugar, then add ½ cup cold butter, pulsing until coarse crumbs form. I add 1 egg yolk and 1 tbsp cold water, pulsing until the dough just holds together, adding another tbsp water if needed. I press the dough evenly into the tart pan’s base and sides, prick with a fork, and chill for 15 minutes.
Blind Bake Crust
- I line the crust with baking paper, fill with pie weights or dried beans, and bake for 15 minutes. I remove the weights and paper, baking for 5 more minutes until lightly golden.
Prepare Lemon Filling
- In a bowl, I whisk 3 eggs, 1 egg yolk, ¾ cup caster sugar, ½ cup lemon juice, 1 tbsp lemon zest, and ¼ cup heavy cream until smooth, creating a vibrant filling for Classic Lemon Tart.
Fill and Bake
- I pour the lemon filling into the pre-baked crust and bake for 15–18 minutes until the filling is just set with a slight wobble in the center.
Cool and Chill
- I cool the tart in the pan on a wire rack, then chill for at least 2 hours to set the filling fully for perfect slices of Classic Lemon Tart.
Notes
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