Lemon Tart
Delicious Lemon Tart made with a sweet crust and a creamy lemon filling, perfect for any occasion.
Equipment
- Medium saucepan
- fine-mesh strainer
- offset spatula
Ingredients
Tart Crust
Lemon Tart filling
- 1 tablespoon lemon zest (1 lemon's worth)
- ½ cup lemon juice (from 1 – 2 lemons)
- ¾ cup white sugar
- 12 tablespoon unsalted butter , cut in 1cm (½") cubes
- 3 whole eggs large
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 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.
- Cool tart fully to allow it to set before slicing to serve.
- Decorate if desired with lemon slices, edible flowers, raspberries, whipped cream, or dust with icing sugar.
Notes
This recipe requires 3 whole eggs and 3 egg yolks in addition. Keeps up to 4 days in the fridge.
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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