Lemon Tart
This lemon tart is the epitome of a perfect balance between sweet and tart, making it an instant favorite for any occasion.
Equipment
- Mixing Bowl
- 9-inch Tart Pan
- Whisk
- Oven
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Powdered sugar
- 0.5 teaspoon Salt
- 10 tablespoons Unsalted butter, melted
Filling Ingredients
- 4 large Eggs
- 1 cup Granulated sugar
- 1 cup Freshly squeezed lemon juice (about 4-6 lemons)
- 1 tablespoon Lemon zest
For Dusting
- Powdered sugar (for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Pour in the melted butter and stir until you have a crumbly dough. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Poke holes in the bottom with a fork.
- Step 2: Bake the crust in the preheated oven for about 15-20 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- Step 3: In a separate mixing bowl, whisk together the eggs and granulated sugar until well combined. Add in the freshly squeezed lemon juice and lemon zest, whisking until smooth.
- Step 4: Once the crust has cooled for a few minutes, pour the lemon filling directly into the crust.
- Step 5: Return the tart to the oven and bake for an additional 25-30 minutes, until the filling is set with a slight jiggle in the center.
- Step 6: Allow the tart to cool at room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Step 7: Before serving, dust the top with powdered sugar, slice into wedges, and enjoy!
Notes
For best flavor, always use fresh lemons. You can also add fresh berries or whipped cream as a topping.