Description
This French Lemon Tart features a buttery crust and a refreshing lemon filling. Perfect for dessert lovers, it’s easy to prepare and makes for an irresistible treat at gatherings.
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
- In a food processor, pulse together the flour, confectioners' sugar, and salt until combined.
- Add in the cold cubed butter and pulse until the butter is mostly in pebble-sized pieces.
- Incorporate the beaten egg and pulse until the mixture resembles crumbly sand.
- Gather the dough into a disc with your hands, wrap it in plastic wrap, and chill in the fridge for 30 minutes.
- Roll out the chilled dough on a floured surface to a 12-inch circle, about ⅛ to ¼-inch thick.
- Transfer the dough to a 9-inch tart pan, pressing it gently into the bottom and sides, and trim the excess.
- Chill the crust in the freezer for 20-30 minutes while preheating the oven to 350F.
- Prick the crust with a fork, cover with parchment and pie weights, and bake for 20 minutes.
- Remove the weights and parchment, then bake for another 10 minutes until lightly golden. Let it cool completely before filling.
Notes
Using very cold butter helps create a flaky crust.
Fresh lemon juice provides the best flavor for the filling.
Ensure the tart crust is completely cool before adding the lemon filling.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 86mg