Zesty & Sweet Perfection: Homemade Lemon Tart
Zesty & Sweet Perfection: Homemade Lemon Tart
Indulge Your Taste Buds! A Delightful Homemade Lemon Tart Recipe
I once made this tart to gift to my mother-in-law, and she absolutely loved it! It has a different charm compared to lemon bars. It’s perfect for parties and a dessert that everyone adores. This recipe will guide you to create a stunning lemon tart right in your own kitchen!
Tart Crust- 113g unsalted butter, softened at room temperature
- 1 tablespoon lemon zest (finely grated from the yellow part of lemon peels)
- 224g all-purpose flour
- 50g granulated sugar
- A pinch of salt
Lemon Filling- 1 tablespoon lemon zest
- 200g granulated sugar
- A pinch of salt
- 6 large fresh eggs, at room temperature
- 235ml fresh lemon juice (from about 3-4 lemons)
- 120ml heavy cream, cold
Equipment- 1 x 11-inch tart pan
- 1 tablespoon lemon zest
- 200g granulated sugar
- A pinch of salt
- 6 large fresh eggs, at room temperature
- 235ml fresh lemon juice (from about 3-4 lemons)
- 120ml heavy cream, cold
Equipment- 1 x 11-inch tart pan
Cooking Instructions
Step 1
Let’s begin with the tart crust. Melt the 113g of unsalted butter in a saucepan over medium-low heat. Once fully melted, stir in 1 tablespoon of lemon zest. Let the zest infuse the butter with its fragrant aroma. (Tip: You can melt the butter in a bowl set over simmering water to prevent scorching, but melting it directly in the pan is also fine.)
Step 2
Let the butter and lemon zest mixture sit for about 5 minutes. This allows the lemon’s flavor to deeply permeate the butter, enhancing the crust’s taste.
Step 3
In a separate bowl, combine the 224g of all-purpose flour, 50g of granulated sugar, and a pinch of salt. Whisk them together with a fork or whisk until well combined. This ensures even distribution of dry ingredients.
Step 4
Now, pour the melted butter and lemon zest mixture into the bowl with the dry ingredients. Mix them together.
Step 5
Using a spatula or your hands, gently mix the ingredients until just combined and no dry flour is visible. Be careful not to overmix, as this can make the crust tough. The mixture should resemble coarse crumbs, similar to the topping of a crumble pie.
Step 6
Lightly grease the inside of your tart pan with butter or oil to prevent sticking. Preheat your oven to 180°C (350°F).
Step 7
Transfer the crumbly dough mixture into the prepared tart pan. Use the back of a spoon or your fingers to press the dough evenly across the bottom and up the sides of the pan. Ensure it’s packed firmly and uniformly.
Step 8
Gently prick the surface of the dough all over with a fork. These small holes will allow steam to escape during baking, preventing the crust from puffing up and ensuring an even bake.
Step 9
Bake the tart shell in the preheated oven at 180°C (350°F) for about 20 minutes, or until it turns a golden brown color. Once baked, remove the tart shell from the oven and let it cool completely on a wire rack. Cooling completely is crucial to prevent a soggy bottom once the filling is added.
Step 10
While the tart crust is baking, let’s prepare the vibrant lemon filling. In a clean bowl, combine 1 tablespoon of lemon zest, 200g of granulated sugar, and a pinch of salt. Whisk them together well and set aside for a moment. This allows the sugar to draw out the oils from the zest.
Step 11
In another bowl, crack the 6 large eggs. Whisk them thoroughly until the yolks and whites are completely blended. Ensure there are no streaks of either, as this helps create a smooth filling.
Step 12
To the beaten eggs, add the lemon zest and sugar mixture, followed by the 235ml of fresh lemon juice. Whisk gently until all the ingredients are well combined. Set this mixture aside briefly.
Step 13
Now, whip the 120ml of cold heavy cream. You don’t need to whip it to stiff peaks; just whip it until it thickens slightly and forms soft peaks. This will give the filling a lovely creamy texture. (Tip: Be careful not to overwhip, as the cream can curdle.)
Step 14
Gently fold the lightly whipped cream into the egg and lemon juice mixture. Use a spatula and a folding motion (scraping from the bottom of the bowl and bringing it over the top) to incorporate the cream without deflating it. This will create a smooth and luscious filling.
Step 15
Pour the prepared lemon filling into the completely cooled tart crust. Fill it carefully right up to the edges. (Tip: It’s okay if the tart crust is slightly warm, but avoid pouring the filling into a hot crust, as it can make the base soggy.)
Step 16
Return the filled tart to the preheated oven at 180°C (350°F) and bake for approximately 30 minutes. The filling should be set and slightly jiggly in the center. (Caution: When removing the tart from the oven, it’s best to place the tart pan on a baking sheet to catch any potential spills.)
Step 17
Voila! After 30 minutes, your beautifully baked lemon tart is ready. Let it cool on a wire rack. Just before serving, dust generously with powdered sugar for a beautiful finish. I personally found it even more delicious after chilling it in the refrigerator for half a day! Enjoy it chilled or at room temperature.
