Description
Indulge in this exquisitely creamy lemon tart, featuring a vibrant, tangy filling nestled in a buttery shortbread crust. This recipe guarantees the best flavor and a delightfully smooth texture for an unforgettable dessert.
Ingredients
Scale
- For the Crust:
- 1 ¼ cups (150g) All-Purpose Flour
- ¼ cup (50g) Granulated Sugar
- ½ teaspoon Salt
- ½ cup (113g) Unsalted Butter, cold and cubed
- For the Creamy Lemon Filling:
- ½ cup (120ml) Fresh Lemon Juice (from 2–3 lemons)
- 1 tablespoon Lemon Zest (from 1–2 lemons)
- ¾ cup (150g) Granulated Sugar
- 2 tablespoons Cornstarch or All-Purpose Flour
- Pinch of Salt
- 2 Large Eggs
- 2 Large Egg Yolks
- ½ cup (113g) Unsalted Butter, melted
Instructions
- 1. Prepare the Tart Crust: In a bowl, whisk flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Press into a 9-inch tart pan with a removable bottom. Prick with a fork and chill for 30 mins. Preheat oven to 375°F (190°C). Bake crust for 15-18 minutes until lightly golden. Cool slightly.
- 2. Make the Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in lemon juice and zest. Then, whisk in eggs and egg yolks. Cook over medium-low heat, stirring constantly, for 5-8 minutes until thickened like thin pudding. Remove from heat, stir in melted butter until smooth. Strain through a fine-mesh sieve.
- 3. Bake the Tart: Pour warm filling into the pre-baked crust. Reduce oven temperature to 350°F (175°C). Bake for 20-25 minutes, until edges are set but the center still jiggles slightly.
- 4. Cool and Chill: Let the tart cool completely on a wire rack for at least 1 hour. Then, transfer to the refrigerator and chill for a minimum of 3-4 hours, or preferably overnight, to allow the filling to fully set. Slice and serve cold.
- Prep Time: 30 mins
- Cook Time: 45 mins