Ingredients
For the Tart Crust
For the Lemon Filling
For Garnish
Instructions
Step 1
In a large bowl, combine *200 grams (7 ounces) of all-purpose flour* and *100 grams (3.5 ounces) of unsalted butter*, mixing until the mixture resembles breadcrumbs. Add *50 grams (1.5 ounces) of granulated sugar* and one large egg. Mix until the dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2
Preheat your oven to 180ยฐC (350ยฐF). Roll out the chilled dough on a lightly floured surface to fit your tart pan. Transfer the dough to the pan, pressing it into the edges. Trim any excess dough.
Prick the base with a fork and blind bake for 15-20 minutes, or until golden. Allow to cool completely.
Step 3
In a medium saucepan, combine *200 milliliters (7 fluid ounces) of fresh lemon juice*, *200 grams (7 ounces) of granulated sugar*, and three large eggs. Cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and stir in *100 grams (3.5 ounces) of unsalted butter* until melted and smooth. Allow the filling to cool slightly.
Step 4
Pour the cooled lemon filling into the prepared tart crust. Smooth out the top with a spatula. Refrigerate for at least 2 hours, or until set.
For garnish, dust with powdered sugar and sprinkle with lemon zest if desired. Enjoy!
Servings
When it comes to enjoying your lemon tart, think outside the box! Serve each slice with a dollop of freshly whipped cream and a sprinkle of lemon zest for an extra citrusy kick ๐.
Fancy a bit of contrast? Pair your tart with a scoop of vanilla ice cream or a drizzle of raspberry coulis. The creamy sweetness mixes beautifully with the tangy lemon filling ๐.
For a more sophisticated affair, accompany your tart with a chilled glass of Prosecco or a cup of herbal tea. The bubbles in Prosecco or the calm notes of tea complement the tartโs bright flavors perfectly ๐ฅ.
Equipment
Preferably one with a removable bottom for easier release. A non-stick pan also helps in avoiding any crust mishaps.
Great for making the dough efficiently. If you don't have one, a mixing bowl and pastry cutter will do.
Essential for rolling out your dough evenly. Chill it before use for better results.
You'll need a set of these for mixing ingredients. Stainless steel bowls are a durable option.
For zesting fresh lemons. Invest in a good quality one to make the task easier and more efficient.
Useful for mixing your filling until it's smooth and lump-free. A silicone whisk can help prevent scratches in your bowls.
Variations
Gluten-Free
Swap regular flour with a gluten-free flour blend in the crust. Many blends provide similar textures and flavors, making it easy to make this tart accessible to those with gluten sensitivities ๐.
Vegan
Use a vegan butter substitute for the crust and replace eggs in the filling with a mixture of cornstarch and oat milk. This will create a creamy, delicious filling without any animal products ๐ฅ.
Faq
- How do I avoid a soggy bottomed tart?
Ensure your oven is fully preheated before baking and blind bake the crust with pie weights to prevent sogginess.
- Can I prepare the dough in advance?
Absolutely! You can prepare the dough ahead of time and freeze it for up to a month. Thaw in the fridge before using.
- What if my filling is too runny?
If your filling isnโt setting properly, you can cook it a little longer while gently stirring it on the stove until it thickens.
- How do I prevent my crust from shrinking?
Chilling the dough in the tart pan before baking helps it firm up and reduces the chances of shrinking.
- What's the best way to zest a lemon?
Use a microplane or a fine grater to avoid gathering any bitter white pith. Zest in a single motion for the best results.
- Can I use bottled lemon juice?
Fresh lemon juice is always the best choice for vibrant flavor, but in a pinch, bottled work too. Just remember the taste wonโt be as bright.