Description
This Perfect Lemon Tart features a crisp, buttery crust filled with a smooth, tangy lemon custard, topped with light whipped cream and optional fresh berries. It’s an elegant and refreshing dessert ideal for special occasions or a delightful treat any time.
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 (for adding slowly in step 14)
For the Whipped Cream and Garnish
- 1¼ cups heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Fresh berries (optional) for garnish
Instructions
- Prepare the Crust: In a bowl, whisk together the flour, sugar, and salt. Add the cold butter pieces and cut them in using a pastry cutter or your fingers 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 in the refrigerator for 1 hour.
- Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and press it into a 9-inch tart pan, trimming off any excess dough around the edges. Chill the crust in the refrigerator for 20 minutes to prevent shrinking during baking. Line the crust with parchment paper and add pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment and bake for an additional 5 to 10 minutes until golden brown. Allow the crust to cool completely.
- Make the Filling: In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add water, stirring continuously, and cook over medium heat until the mixture thickens and begins to bubble, about 3-5 minutes. Lower the heat and whisk in the egg yolks carefully, cooking for another 2 minutes while stirring constantly to prevent curdling. Remove from heat and immediately stir in butter, fresh lemon juice, and lemon zest until you have a smooth and velvety filling.
- Assemble the Tart: Pour the warm lemon filling into the cooled tart crust. Smooth the surface evenly 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 with granulated sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Serve: Once the tart is set and chilled, spread or pipe the whipped cream over the top. Garnish with fresh berries if desired. Slice and serve chilled for a refreshing dessert.
Notes
- To prevent the crust from shrinking, chilling the dough before and after pressing into the tart pan is essential.
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- If you prefer a less sweet tart, reduce the sugar in the filling slightly.
- Pie weights can be replaced with dried beans or rice to blind bake the crust.
- This tart is best served chilled and consumed within 2 days for optimal freshness.
