Lemon Tart
This elegant French Lemon Tart is smooth and creamy, with a perfect balance of sweet and sour flavors.
Equipment
- medium saucepan
- Fine Mesh Strainer
- offset spatula
- tart pan
Ingredients
Tart Crust
- 1 item sweet tart crust or homemade pie crust, or store bought 23cm / 9" sweet pie or tart crust
Lemon Tart Filling
- 1 tablespoon lemon zest 1 lemon's worth
- 0.5 cup lemon juice from 1 - 2 lemons
- ¾ cup white sugar
- 12 tablespoon unsalted butter cut in 1cm (½") cubes
- 3 whole large eggs
- 3 yolks large-size eggs
Instructions
Tart Crust
- Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won't go soggy).
Lemon Tart Filling
- Preheat oven to 180℃/350℉ (160℃ fan).
- Put all ingredients in a medium saucepan and whisk to combine.
- Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. Keep stirring until the mixture thickens enough to visibly mound on the surface when dolloped – about 5 minutes.
- Strain into a bowl using a fine mesh strainer.
- Pour into tart shell and smooth the filling surface using an offset spatula or similar.
- Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity.
- Cool tart fully to allow it to set before slicing to serve.
- Decorate if desired with lemon slices, edible flowers, raspberries or dollop with whipped cream or dust with icing sugar.
Notes
Butter may split if heat is too strong; use low heat. The filling depth is about 1.5cm / 0.6" in a 24 x 3cm / 9.5 x 1.2" tart crust.
Nutrition
Serving: 1sliceCalories: 183kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 33mgPotassium: 45mgFiber: 1gSugar: 13gVitamin A: 470IUVitamin C: 5mgCalcium: 17mgIron: 1mg
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