Description

A classic buttery lemon tart with a crisp, tender crust and a silky smooth citrus custard filling. Perfectly balanced between sweet and tangy, this elegant dessert is ideal for special occasions or make-ahead gatherings.

Ingredients

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, cold and cubed

1 large egg yolk

1–2 tablespoons cold water

3 large eggs

3/4 cup granulated sugar

1/2 cup freshly squeezed lemon juice (about 2–3 lemons)

1 tablespoon lemon zest

1/2 cup (115g) heavy cream

Powdered sugar, for dusting (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough starts to come together, adding more water if needed.
Press the dough evenly into the bottom and sides of the tart pan. Prick the base with a fork and refrigerate for 30 minutes.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until lightly golden. Cool slightly.
In a bowl, whisk together the eggs and sugar until smooth. Add lemon juice, lemon zest, and heavy cream, whisking until fully combined.
Pour the filling into the pre-baked crust and bake for 18–22 minutes, until the center is just set but slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.

Notes

For a fruity twist, spread a thin layer of raspberry jam over the crust before adding the filling.

Use Meyer lemons for a slightly sweeter, less tangy flavor.

Avoid overbaking to prevent cracks in the custard.

The crust can be blind-baked a day in advance and stored covered at room temperature.

Store covered in the refrigerator for up to 3 days.

Freeze tightly wrapped for up to 1 month and thaw overnight in the refrigerator.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 24 g
Sodium: 90 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 135 mg