Description
This French Lemon Tart features a buttery crust and a luscious lemon filling, combining key ingredients like fresh lemon juice and zest for a refreshing dessert. Perfect for gatherings or a cozy night in, this tart is both simple to prepare and incredibly delicious, making it a favorite among food lovers.
Ingredients
Scale
- 2 cups (240 grams) all purpose flour
- ¾ cup (90 grams) confectioners' sugar
- pinch of salt
- 10 tablespoons (142 grams) unsalted butter, very cold and cubed
- 1 large egg, beaten
- 1 tablespoon lemon zest
- ½ cup (120 grams) lemon juice (from about 3–4 lemons)
- 1 cup (200 grams) white sugar
- 3 large eggs
- 3 large egg yolks
- ½ cup (114 grams) unsalted butter, cold and cubed
- 1 tablespoon heavy cream
- 1 teaspoon vanilla
Instructions
- Pulse together flour, confectioners' sugar, and salt in a food processor until combined.
- Add cold cubed butter and pulse until mostly pebble-sized pieces.
- Incorporate beaten egg and pulse until mixture resembles crumbly sand.
- Gather the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll out chilled dough into a 12-inch circle, about ⅛ to ¼-inch thick on a floured surface.
- Press dough into a 9-inch tart pan, trim excess, and freeze for 20-30 minutes.
- Preheat oven to 350°F. Prick the crust with a fork, line with parchment, and weigh down.
- Bake for 20 minutes, remove weights, and bake for another 10 minutes until lightly golden. Cool before filling.
Notes
For best results, make sure the butter is very cold when making the crust.
Let the tart cool completely before adding any filling to avoid a soggy crust.
Feel free to add a dusting of powdered sugar on top for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg