Classic Zesty Lemon Tart (Printable Version)

Buttery shortcrust filled with tangy lemon custard, offering a delightful balance of sweet and tart flavors.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - Pinch of salt

→ Lemon Filling

07 - 3/4 cup fresh lemon juice (about 4 lemons)
08 - Zest of 2 lemons
09 - 1 cup granulated sugar
10 - 4 large eggs
11 - 1/2 cup unsalted butter, melted and slightly cooled
12 - 1/4 cup heavy cream

# Directions:

01 - Set oven to 350°F (175°C) to prepare for baking.
02 - Combine flour, powdered sugar, and salt. Rub in cold butter until mixture resembles breadcrumbs. Add egg yolk and cold water, mixing until dough just forms, adding more water if necessary.
03 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
04 - On a lightly floured surface, roll chilled dough to fit a 9-inch tart pan. Press dough into pan, trim excess, and prick base with a fork.
05 - Line crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake another 8 to 10 minutes until lightly golden. Allow to cool slightly.
06 - Whisk eggs and sugar until smooth. Add lemon juice, zest, melted butter, and heavy cream, whisking until fully incorporated.
07 - Pour filling into warm crust and bake for 20 to 25 minutes, until set but slightly wobbly in center.
08 - Allow tart to cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
09 - Optionally dust with powdered sugar or garnish with fresh berries just before serving.

# Expert Advice:

01 -
  • The balance of sweet and tart is like a secret handshake—it feels indulgent but also refreshing, so you never feel overly full after a slice
  • It looks impressive enough to serve at dinner parties, but it's actually quite forgiving to make once you understand the technique
  • Unlike heavier desserts, this one doesn't weigh you down, making it perfect for finishing a meal without feeling stuffed
02 -
  • Don't skip the blind baking step—an unbaked crust will become soggy and mushy from the wet filling, completely changing the texture you're working toward
  • Room temperature eggs whisk faster and incorporate more air, giving you a lighter filling; cold eggs from the fridge take longer to combine smoothly
  • If your filling looks slightly grainy after whisking, strain it through a fine-mesh sieve before pouring—this catches any scrambled egg bits and gives you a silky result
03 -
  • Invest in a microplane zester—it transforms zesting from a frustrating task into an easy one, and you'll get finer, more evenly distributed zest that looks and tastes better
  • Make the tart dough a day ahead and refrigerate overnight; it becomes even easier to work with, and the flavor deepens as the gluten relaxes completely
  • If you overbake slightly and the center feels firm, don't panic—the tart will still taste delicious, just slightly less custard-like; underbaking is the real risk because it won't set properly as it cools

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