Description
This Perfect Lemon Tart recipe features a buttery, flaky crust filled with a smooth, tangy lemon custard and topped with fluffy whipped cream and fresh berries. With a balance of sweetness and citrus zing, it’s an elegant dessert that’s sure to impress for any occasion.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 2½ tbsp granulated sugar
- ¼ tsp salt
- 6 tbsp cold unsalted butter, cut into pieces
- 1 large egg yolk
- 4 tsp ice water
For the Filling
- 1¼ cups granulated sugar
- â…“ cup cornstarch
- 2 tbsp all-purpose flour
- ½ tsp kosher salt
- 5 large egg yolks
- ¼ cup unsalted butter
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
For the Whipped Cream
- 1¼ cups heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For Garnish (optional)
- Fresh berries
Instructions
- Prepare the Crust: In a bowl, whisk together the flour, granulated sugar, and salt. Add the cold unsalted butter pieces and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water slowly until the dough starts to come together. Wrap the dough in plastic wrap and chill it in the refrigerator for 1 hour to firm up.
- Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and press it evenly into a 9-inch tart pan. Trim any excess dough from the edges. Chill the crust in the fridge for 20 minutes to prevent shrinkage during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment and bake for an additional 5 to 10 minutes until the crust is golden brown. Let it cool completely.
- Make the Filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, flour, and kosher salt. Slowly add water to the dry mixture, stirring constantly, and place the pan over medium heat. Cook the mixture, stirring frequently, until it thickens, about 3 to 5 minutes. Reduce the heat to low and whisk in the 5 egg yolks. Continue cooking for 2 more minutes, stirring constantly to prevent curdling. Remove the pan from heat and stir in the butter, fresh lemon juice, and lemon zest until the filling is smooth and glossy.
- Assemble the Tart: Pour the warm lemon filling into the cooled baked crust and smooth the top with a spatula. Refrigerate the tart for at least 4 hours, or until fully set and chilled.
- Prepare the Whipped Cream: In a mixing bowl, beat the heavy cream with granulated sugar and vanilla extract until stiff peaks form, creating a light and fluffy whipped cream.
- Serve: Once the lemon filling is set, top the tart with the freshly whipped cream and, if desired, garnish with fresh berries. Slice and enjoy this refreshing and elegant dessert.
Notes
- Ensure the butter is very cold when making the crust to achieve a flaky texture.
- Chilling the crust before baking prevents shrinking during the cooking process.
- Stir the filling constantly when cooking to avoid lumps or curdling of eggs.
- For extra tartness, add more lemon zest or juice to the filling based on preference.
- The tart requires at least 4 hours of chilling to set properly, so plan ahead.
- Fresh berries not only add color but also complement the lemon flavor beautifully.
