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Refreshing Lemon Tart Recipe

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★★★★★

4.5 from 88 reviews

A classic Lemon Tart featuring a crisp and buttery tart crust filled with a smooth, tangy lemon custard. Perfectly balanced with fresh lemon juice and a hint of sweetness, this dessert is chilled to set for a refreshing finish.

Ingredients

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Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2–3 tablespoons cold water

Lemon Custard Filling

  • 4 large eggs
  • 1 cup granulated sugar
  • 2/3 cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup unsalted butter, melted

Instructions

  1. Prepare the Tart Crust: In a food processor, combine flour, sugar, and salt. Add the chilled butter and pulse until mixture resembles coarse crumbs. Add the egg yolk and cold water, one tablespoon at a time, pulsing until dough forms. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. Bake the Crust: Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the pan evenly. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10 minutes until golden. Let cool.
  3. Make Lemon Custard Filling: In a mixing bowl, whisk together eggs and sugar until smooth. Stir in the lemon juice, lemon zest, and melted butter until fully combined.
  4. Fill and Bake: Pour the lemon custard into the cooled tart crust. Bake at 350°F (175°C) for about 20-25 minutes, or until the custard is set but slightly wobbly in the center.
  5. Chill and Serve: Remove the tart from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set the custard. Serve chilled, optionally garnished with lemon slices or powdered sugar.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Chilling the dough before baking helps prevent shrinkage.
  • For a sweeter tart, increase sugar in the custard filling slightly.
  • Pie weights can be dried beans or rice if you don’t have ceramic weights.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: lemon tart, dessert, lemon custard, tart crust, baking, citrus dessert

Find it online: https://recipeswithria.com/refreshing-lemon-tart-recipe/