Description
A delightful lemon tart (tarte au citron) recipe that offers a luscious and tangy dessert experience.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1 cup fresh lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
- ½ cup heavy cream
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour, softened butter, and granulated sugar. Mix until crumbly. Add the egg yolk and cold water, one tablespoon at a time, until the dough comes together.
- Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Chill in the refrigerator for 30 minutes.
- Bake the tart shell for 15-20 minutes or until lightly golden. Remove from the oven and let it cool completely.
- In a separate bowl, whisk together the granulated sugar, eggs, and egg yolks until well combined. Stir in the fresh lemon juice and lemon zest.
- Pour the lemon mixture into the cooled tart shell. Bake for an additional 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours before serving.
- Before serving, whip the heavy cream until soft peaks form and dollop on top of the tart. Dust with powdered sugar if desired.
Notes
- For a twist, add a teaspoon of vanilla extract to the lemon filling for extra flavor.
- Serve with fresh berries on the side for a pop of color and added freshness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: N/A
- Fat: 16g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: N/A
- Protein: 3g
- Cholesterol: N/A