Description
This Perfect Lemon Tart recipe features a buttery, crisp tart crust filled with a smooth, tangy lemon curd made from fresh lemon juice and zest. The tart is topped with a fluffy vanilla whipped cream and optionally garnished with fresh berries, making it a delightful and elegant dessert perfect for any occasion. The recipe requires some chilling and baking time but results in a beautifully balanced, classic lemon tart bursting with bright citrus flavor.
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 Lemon 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
- 1¼ cups water (to add slowly during cooking)
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, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until the dough just comes 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, trimming any excess dough from the edges. Chill the dough-lined pan in the refrigerator for 20 minutes to prevent shrinking during baking. Line the crust with parchment paper and fill with pie weights. 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. Remove from the oven and allow it to cool completely.
- Make the Filling: In a medium saucepan, whisk together the sugar, cornstarch, flour, and kosher salt. Slowly whisk in the water to combine smoothly. Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency, about 3 to 5 minutes. Lower the heat and whisk in the egg yolks, cooking for an additional 2 minutes while stirring continuously to avoid curdling. Remove the pan from heat and immediately 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 tart crust, spreading it evenly. Smooth the surface with a spatula and refrigerate the tart for at least 4 hours to allow the filling to fully set and chill.
- Prepare the Whipped Cream: In a mixing bowl, beat the heavy cream, sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy whipped cream topping.
- Serve: Once the tart is fully chilled and set, top it generously with the whipped cream. Garnish with fresh berries if desired for extra color and flavor. Slice and enjoy this refreshing, luscious lemon tart dessert.
Notes
- Ensure the butter for the crust is very cold for a flaky, tender texture.
- Chilling the crust before baking helps prevent shrinking and maintains its shape.
- Constant stirring during the filling preparation is crucial to avoid lumps and curdling the eggs.
- The tart must chill for at least 4 hours for the filling to set properly.
- Fresh lemon juice and zest provide the best bright, natural citrus flavor.
- This tart is best served chilled and consumed within 2 days for optimal freshness.
- Optional fresh berries add a lovely visual contrast and extra freshness.
