Lemon Tart
This delightful Lemon Tart features a sweet tart crust filled with a creamy lemon filling, perfect for dessert lovers.
Equipment
- medium saucepan
- fine-mesh strainer
- offset spatula
Ingredients
Tart Crust
- 1 crust Sweet Tart Crust or homemade pie crust or store-bought 23cm / 9" tart crust
Lemon Tart filling
- 1 tablespoon Lemon zest 1 lemon's worth
- 0.5 cup Lemon juice from 1 – 2 lemons
- ¾ cup White sugar
- 12 tablespoon Unsalted butter cut in 1cm (½") cubes
- 3 whole Large eggs
- 3 yolks Egg yolks from large-size eggs
Instructions
Tart Crust
- Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling.
Lemon Tart filling
- Preheat oven to 180℃/350℉ (160℃ fan).
- Put all ingredients in a medium saucepan and whisk to combine.
- Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting. Keep stirring until the mixture thickens enough to visibly mound on the surface when dolloped.
- Strain into a bowl using a fine mesh strainer.
- Pour into tart shell and smooth the filling surface using an offset spatula.
- Bake for 5 minutes. It will still be a soft custard when touched but will set more when cooled.
- Cool tart fully to allow it to set before slicing to serve.
- Decorate if desired with lemon slices, edible flowers, raspberries or pipe on dollops of whipped cream.
Notes
Keeps up to 4 days in the fridge in a sealed container. Serve cold or at room temperature.
Nutrition
Serving: 1sliceCalories: 183kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 33mgPotassium: 45mgFiber: 1gSugar: 13gVitamin A: 470IUVitamin C: 5mgCalcium: 17mgIron: 1mg
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