Classic Lemon Tart

Classic Lemon Tart is a timeless dessert that brings together a crisp, buttery shortcrust pastry and a smooth, tangy lemon filling. It’s the perfect balance of sweet and tart, making it a refreshing treat for any season. This elegant yet simple recipe is a go-to for everything from afternoon tea to dinner parties. With just a handful of ingredients and straightforward steps, anyone can create a bakery-worthy tart at home.

Why You’ll Love This Recipe

• Bright, bold lemon flavor with just the right amount of sweetness
• Buttery, flaky crust that complements the silky filling
• Simple ingredients and foolproof method
• Great make-ahead dessert that’s easy to serve

Ingredients

For the Tart Crust:

• 1½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• 9 tablespoons unsalted butter, cold and cubed
• 1 large egg yolk
• 2–3 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 3 large eggs
• 2 large egg yolks
• ¾ cup freshly squeezed lemon juice (about 4 lemons)
• 1 tablespoon lemon zest
• ½ cup heavy cream
• Pinch of salt

Directions

1. ‏اصنع القشرة:‏ In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter and pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and ice water, 1 tablespoon at a time, pulsing until the dough comes together.
3. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
4. Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface and press into a 9-inch tart pan. Trim edges.
5. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans.
6. Blind bake for 15 minutes. Remove weights and parchment, then bake for another 10 minutes until lightly golden. Let cool.
7. Make the filling: In a large bowl, whisk sugar, eggs, egg yolks, lemon juice, zest, cream, and salt until smooth.
8. Pour filling into the cooled tart crust.
9. Bake at 325°F (163°C) for 20–25 minutes, or until the center is just set and slightly jiggly.
10. Cool completely, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.

Serving Tips

Serve your Classic Lemon Tart chilled or at cool room temperature for the best texture and flavor. For an elegant finish, lightly dust the top with powdered sugar or garnish with thin lemon slices and a few fresh berries. A dollop of whipped cream on the side also adds a lovely touch. This tart pairs beautifully with tea, champagne, or a crisp white wine.

Storage Tips

Store any leftover Classic Lemon Tart covered in the refrigerator for up to 3–4 days. Keep it in an airtight container or tightly wrapped with plastic wrap to maintain freshness and prevent the crust from becoming soggy. Before serving, you can let it sit at room temperature for about 15 minutes to soften slightly. Avoid freezing as the texture may be affected.

Timing Information

• Prep Time: 30 minutes (plus 30 minutes chilling)
• Cook Time: 35–40 minutes
• Total Time: About 1 hour 40 minutes (including chilling and cooling)
• Yield: Serves 8 slices

Optional Variations

• Gluten-free crust: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free classic lemon tart.
• Vegan option: Substitute the butter with coconut oil, use a flax egg in place of the egg yolk in the crust, and swap heavy cream with coconut cream.
• Extra zest: Add a teaspoon of orange zest along with the lemon zest for a citrus twist in your classic lemon tart.
• Herbal note: Mix in a teaspoon of finely chopped fresh thyme or basil into the filling for a unique flavor dimension.
• Less sweet: Reduce the sugar in the filling by ¼ cup for a tarter, less sweet version of the classic lemon tart.

Related Recipes

• Lemon Meringue Pie
• Key Lime Tart
• Orange Olive Oil Cake

Conclusion

This Classic Lemon Tart is a delightful dessert that combines a crisp, buttery crust with a tangy, smooth lemon filling. It’s simple enough for home bakers yet impressive enough to serve at special occasions. Whether you’re enjoying it with family or guests, this tart is sure to become a favorite in your dessert repertoire. Give this classic lemon tart recipe a try and experience the perfect balance of sweet and tart in every bite.

FAQs

Q: Can I make the crust ahead of time?
A: Yes, you can prepare the tart crust dough up to 2 days in advance. Wrap it tightly in plastic wrap and keep it refrigerated until ready to bake.

Q: How do I know when the lemon filling is done baking?
A: The filling should be mostly set but still slightly jiggly in the center when you gently shake the tart. It will firm up more as it cools.

Q: Can I use bottled lemon juice instead of fresh lemons?
A: Fresh lemon juice is best for flavor and brightness, but you can use bottled lemon juice in a pinch. Just avoid any with added preservatives or sweeteners.

Q: How long will the tart keep in the fridge?
A: Store the tart in an airtight container or tightly wrapped for up to 3–4 days for best quality.

Q: Can I freeze the lemon tart?
A: Freezing is not recommended as it can affect the texture of both the crust and filling.

📖 Recipe

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