Description
This Classic Lemon Tart recipe features a crisp buttery pastry crust filled with a smooth, silky lemon custard bursting with fresh citrus flavor. Perfectly balanced between sweet and tangy, this elegant dessert is ideal for spring gatherings, afternoon tea, or a refreshing make-ahead treat.
Ingredients
For the Crust
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1 ¼ cups all-purpose flour
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½ cup unsalted butter, cold and cubed
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¼ cup granulated sugar
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1 egg yolk
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¼ teaspoon salt
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2–3 tablespoons cold water
For the Lemon Filling
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½ cup fresh lemon juice
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1 tablespoon lemon zest
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¾ cup granulated sugar
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3 large eggs
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½ cup heavy cream
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2 tablespoons unsalted butter, melted
- Pinch of salt
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, combine flour, sugar, and salt for the crust.
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Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
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Mix in the egg yolk and gradually add cold water until the dough comes together.
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Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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Roll the chilled dough on a lightly floured surface and press it into a tart pan, covering the bottom and sides evenly.
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Prick the base with a fork and bake the crust for 12–15 minutes until lightly golden.
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In a mixing bowl, whisk together lemon juice, lemon zest, sugar, eggs, heavy cream, melted butter, and a pinch of salt until smooth.
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Pour the lemon mixture into the pre-baked crust.
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Return the tart to the oven and bake for 20–25 minutes until the filling is set around the edges but slightly soft in the center.
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Remove from the oven and allow the tart to cool completely.
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Refrigerate for 1–2 hours to fully set the filling.
- Slice and serve chilled.
Notes
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Always use fresh lemon juice for the brightest flavor.Do not overbake the tart; the center should still have a slight jiggle.Let the tart cool gradually to prevent cracking.For decoration, dust with powdered sugar or top with fresh berries.A sharp knife wiped clean between cuts will help create neat slices.
