Description
A bright and tangy lemon tart with a buttery crust, perfect for sharing with family and friends.
Ingredients
Scale
- 1 fully baked tart crust
- 2 large eggs plus 2 egg yolks (or 3 whole eggs)
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup (120 ml) freshly squeezed lemon juice (2–3 lemons)
- 2 tablespoons heavy cream (optional)
- 1/2 cup (1 stick, 115 g) unsalted butter, cut into small pieces
Instructions
- To make the lemon curd: In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine.
- Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (10 to 20 minutes).
- Remove from heat and immediately strain mixture through a fine mesh sieve to ensure smooth texture.
- Add butter, a few cubes at a time, and whisk until completely melted and incorporated.
- Allow to cool to room temperature before filling the tart.
- Fill the tart shell with lemon curd, smoothing the top with a spatula.
- Refrigerate for at least 4 hours until chilled and set.
- Serve with berries and whipped cream if desired.
Notes
This tart can be kept in the fridge for up to three days. For longer storage, freeze portions for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: lemon, dessert, tart, citrus, baking