Description
This French Lemon Tart offers a delightful balance of tartness and sweetness, making it an irresistible dessert. With a buttery crust and zesty lemon filling, it’s perfect for gatherings or casual treats.
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, combine the flour, confectioners' sugar, and salt until mixed well.
- Add the cold cubed butter and pulse until it resembles pebble-sized pieces.
- Incorporate the beaten egg and pulse again until the mixture looks crumbly.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- After resting, roll out the dough on a floured surface into a 12-inch circle, about ⅛ to ¼-inch thick.
- Transfer the dough to a 9-inch tart pan, pressing it down and cutting off excess. Freeze for 20-30 minutes.
- Preheat the oven to 350F. Prick the crust with a fork, cover with parchment and pie weights, and bake for 20 minutes.
- Remove the weights and parchment, bake for another 10 minutes until lightly golden, then let cool before filling.
Notes
Ensure the butter is very cold for a flaky crust.
Zest the lemons before juicing for maximum flavor.
Cool the tart completely before adding any filling to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 21g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg