Description
This French Lemon Tart features a buttery crust and a tangy lemon filling, making it an irresistible dessert. Simple to prepare, it’s perfect for gatherings or a sweet treat at home.
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, blend the flour, confectioners' sugar, and salt until well combined.
- Add the cold cubed butter to the mixture and pulse until it resembles pebble-sized pieces.
- Incorporate the beaten egg and pulse again until fully mixed, creating a crumbly texture.
- Gather the dough and shape it into a disc. Wrap in cling film and refrigerate for 30 minutes.
- Once rested, roll the dough out on a floured surface into a 12-inch circle, about ⅛ to ¼-inch thick.
- Transfer the rolled dough to a 9-inch tart pan, pressing it into the bottom and sides. Cut off any excess dough and freeze for 20-30 minutes.
- Preheat the oven to 350°F. Prick the chilled crust with a fork, cover with parchment paper, and fill with pie weights. Bake for 20 minutes, then remove weights and parchment, and bake for another 10 minutes until golden. Allow to cool before filling.
Notes
Ensure the butter is very cold for a flakier crust.
Use fresh lemons for the best flavor in the filling.
Let the tart cool completely before adding the filling to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg