Easy Lemon Tart

This Classic Lemon Tart recipe features a silky lemon filling set in a buttery homemade shortcrust pastry crust. Serve it with fresh strawberries and a dusting of powdered sugar for a refreshing dessert!

Course Dessert

Cuisine American

Keyword lemon, lemon tart

Prep Time 20

Cook Time 55

Chilling Time 3

Total Time 4 15

Servings serves

Calories 2912kcal

Author Samantha Pickthall

Ingredients

Shortcrust Pastry Crust

1 1/2 cups (225g/8 oz.) all-purpose flour, scooped & leveled
1/2 cup powdered sugar
125 g unsalted butter, cubed and chilled
1 large egg yolk
3-4 Tbsp cold water, from the fridge

Lemon Filling

5 large eggs at room temperature
2/3 cup heavy cream
1/2 cup caster sugar, superfine sugar
1/2 cup freshly squeezed lemon juice
2 Tbsp lemon zest, finely zested

Toppings

Fresh strawberries, sliced
Powdered sugar, to dust

US Customary - Metric

Instructions

Shortcrust Pastry Crust

In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to blend them together.
Add chilled butter, pulsing for 15 seconds until mixture resembles coarse crumbs.
With the processor running, add the egg yolk through the feed shoot and pulse until combined, about 5-10 seconds.
Drizzle in the water 1 tablespoon at a time until the dough forms.
On a floured board or counter top, gently knead the dough and form it into a disc. Chill in the fridge for 30 minutes.
Preheat oven to 320ºF (160ºC) and with butter, grease a 24cm tart pan with a loose/removable base.
Roll out the dough slightly larger than the pan, about 3mm - 4mm in thickness, then transfer and fit into pan. Trim any excess.
Prick the base of the dough with a fork.
To blind bake, line the crust with a sheet of parchment paper and fill with pie weights or uncooked rice or beans.
Bake for 15 minutes, remove the weights and paper, then bake for an additional 10 minutes until lightly browned. Remove from the oven and set aside.

Lemon Filling

In a large mixing bowl, add the eggs, cream, sugar, lemon juice and zest. Whisk until well combined. Allow the filling to rest for 5 minutes so the zest can fully infuse its flavor, stir it occasionally.
Strain the mixture through a fine sieve into a clean bowl or jug.
Position the crust, still in its pan, on a baking sheet. Pour in the filling.
Bake for 25-30 minutes or until the top is set. Test this by very lightly touching it with your finger; it should be firm with a slight bounce.
Remove from the oven and cool the tart in the pan for 30 minutes, then carefully remove and place it on a wire rack to reach room temperature.
Transfer to the fridge to chill for 2-3 hours or overnight.
Serve with fresh sliced strawberries and a dusting of powdered sugar. Enjoy!

Notes

Store: Transfer the cooled tart to an airtight container or cover it securely with plastic wrap to retain its moisture. Store in the refrigerator for up to 3 days.

Freeze: Wrap the cooled tart tightly in plastic wrap and foil. Label with the date and freeze for up to 1-2 months.

Thaw: Remove it from the freezer and let it thaw in the refrigerator overnight.

Nutrition