Lemon Fudge Tart

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Advanced
Jump To Recipe Print Recipe
A tangy, creamy lemon custard filling nestled in a buttery shortbread crust.
Lemon Fudge Tart recipe image

This Lemon Fudge Tart is a show-stopping dessert that balances zesty citrus notes with a rich, smooth custard texture. The base is a simple, crumbly shortbread that provides the perfect crunchy contrast to the soft, set lemon filling. Made with fresh lemons, butter, and eggs, this recipe delivers a bright and sophisticated flavor profile that is both comforting and elegant. It’s an ideal choice for afternoon tea, holiday gatherings, or any time you want to impress guests with a homemade treat. The tart holds its shape beautifully when chilled, making it easy to slice and serve. With its vibrant color and delightful taste, this dessert is sure to become a favorite in your baking rotation.

Lemon Fudge Tart recipe image
Print Recipe

Lemon Fudge Tart

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 546.0

Description

This Lemon Fudge Tart is a show-stopping dessert that balances zesty citrus notes with a rich, smooth custard texture. The base is a simple, crumbly shortbread that provides the perfect crunchy contrast to the soft, set lemon filling. Made with fresh lemons, butter, and eggs, this recipe delivers a bright and sophisticated flavor profile that is both comforting and elegant. It&# 226;ÂÂs an ideal choice for afternoon tea, holiday gatherings, or any time you want to impress guests with a homemade treat. The tart holds its shape beautifully when chilled, making it easy to slice and serve. With its vibrant color and delightful taste, this dessert is sure to become a favorite in your baking rotation.

Ingredients

Directions

  1. Preheat the oven to 170ðC/325ðF/Gas Mark 3.
  2. Blend the flour, 1 level tablespoon of icing sugar, and 3.5 ounces of butter in a food processor until the mixture resembles fine breadcrumbs.
  3. Divide the crumb mixture evenly between two 22cm ceramic flan dishes and press firmly into the base using your fingertips.
  4. Bake the crusts for 35-40 minutes, or until golden brown.
  5. While the crusts bake, melt the remaining butter.
  6. Place the melted butter in a processor along with the grated rind and squeezed juice of the lemons (about 7 fl oz), the eggs, and the caster sugar.
  7. Blend the filling ingredients until completely smooth.
  8. Pour the filling over the warm shortbread bases immediately, ensuring the bases are still warm to prevent crumbs from rising.
  9. Reduce the oven temperature to 130ðC/250ðF/Gas Mark 1/2.
  10. Bake the tarts for 75 to 90 minutes, or until the filling is just set.
  11. Allow the tarts to cool completely, then cover and refrigerate.
  12. Remove from the fridge 1 hour before serving to soften slightly.
  13. Cut into wedges, ease out of the dishes, and dust heavily with icing sugar before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 546.0kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 114.0g38%
Dietary Fiber 4.1g17%
Sugars 0.4g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover and refrigerate for up to 4 days.

Tip: The filling will set more firmly as it cools. For the best texture, serve chilled but not ice-cold.

Variation: You can add a dollop of whipped cream or a lemon zest garnish for extra presentation appeal.

Keywords: lemon, tart, fudge, custard, shortbread, dessert, baking, citrus, buttermilk, flaky, chilled, easy, homemade, party, tea, pastry, filling, crust, zesty, smooth
Recipe Card powered by WP Delicious