Classic Lemon Tart
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.
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.