Description
This French Lemon Tart is a delightful treat with a crisp crust and a zesty lemon filling. Perfect for dessert lovers seeking a flavorful and easy-to-make homemade dessert. The combination of lemon juice and zest brings a refreshing flavor that will leave everyone wanting more!
Ingredients
Scale
- 2 cups (240 grams) all purpose flour
- ¾ cup (90 grams) confectioners' sugar
- pinch of salt
- 10 tablespoons (142 grams) unsalted butter, very cold and cubed
- 1 large egg, beaten
- 1 tablespoon lemon zest
- ½ cup (120 grams) lemon juice (from about 3–4 lemons)
- 1 cup (200 grams) white sugar
- 3 large eggs
- 3 large egg yolks
- ½ cup (114 grams) unsalted butter, cold and cubed
- 1 tablespoon heavy cream
- 1 teaspoon vanilla
Instructions
- In a food processor, combine the all-purpose flour, confectioners' sugar, and salt.
- Add the very cold cubed butter and pulse until the mixture resembles small pebbles.
- Mix in the beaten egg and pulse until distributed and crumbly.
- Gather the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- After chilling, roll out the dough on a floured surface into a circle about 12 inches wide.
- Transfer the rolled dough to a 9-inch tart pan, trim excess, and freeze for 20-30 minutes.
- Preheat the oven to 350°F (175°C). Prick the crust with a fork and cover with parchment and pie weights.
- Bake for 20 minutes, remove weights, and bake for another 10 minutes until golden. Cool completely before filling.
Notes
Chill the dough well to prevent shrinkage during baking.
For a richer flavor, use organic lemons for zest and juice.
This tart can be served warm or chilled, topped with whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg