Lemon Tart

A delightful balance of sweet and tart, this homemade lemon tart features a creamy filling that melts in your mouth, perfect for summer gatherings or a sweet everyday treat.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the crust

1 1/2 cups all-purpose flour You can substitute with gluten-free flour blend.
1/2 cup powdered sugar
1/2 cup unsalted butter, softened Make sure butter is at room temperature for smoother crust.
1/4 teaspoon salt
1 large egg yolk Can try substitutes like flax eggs for a vegan alternative.

For the filling

1/4 cup lemon juice Freshly squeezed!
Zest of 2 lemons
1 cup granulated sugar
2 large eggs Can try substitutes like flax eggs for a vegan alternative.
1/4 cup heavy cream Can substitute with coconut cream for a dairy-free option.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a mixing bowl, whisk together the flour, powdered sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
Stir in the egg yolk until the dough starts to come together. Press the dough into a 9-inch tart pan, pricking it with a fork to prevent bubbling.
Bake for 15-20 minutes until golden brown.

Filling

In another bowl, whisk the lemon juice, lemon zest, granulated sugar, and eggs until smooth. Stir in the heavy cream.
Pour the lemon filling into the baked crust.
Bake for another 25-30 minutes until just set but still slightly jiggly in the center.
Allow to cool in the pan, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gSodium: 150mgSugar: 25g

Notes

Dust with powdered sugar for elegance; serve with fresh berries or whipped cream. Can freeze for later use, just thaw in the fridge before serving.

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