This classic lemon tart delivers a perfect balance of tart and sweet, with a creamy, custard-like filling that sets beautifully in a crisp, buttery shortbread crust. The bright flavor of fresh lemon juice and zest shines through, making it an ideal dessert for spring gatherings, brunches, or as a sophisticated finish to a dinner party. The crust is easy to make and holds its shape well, while the filling requires careful attention to ensure it sets without curdling. Serve it slightly chilled for the best texture and flavor. It is a timeless treat that feels both elegant and comforting.
Marilyn Descours Lemon Tart
Description
This classic lemon tart delivers a perfect balance of tart and sweet, with a creamy, custard-like filling that sets beautifully in a crisp, buttery shortbread crust. The bright flavor of fresh lemon juice and zest shines through, making it an ideal dessert for spring gatherings, brunches, or as a sophisticated finish to a dinner party. The crust is easy to make and holds its shape well, while the filling requires careful attention to ensure it sets without curdling. Serve it slightly chilled for the best texture and flavor. It is a timeless treat that feels both elegant and comforting.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a bowl, blend sugar, butter, and flour until the mixture resembles coarse crumbs.
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Add the egg and mix gently until the dough just comes together; do not over-mix.
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Refrigerate the dough for 30 minutes to firm up.
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Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom.
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Refrigerate the lined tart pan for another 30 minutes.
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Line the crust with aluminum foil and fill with pie weights, dried beans, or rice.
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Blind bake for 15 minutes.
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Remove the foil and weights, then brush the crust with an egg wash (1 egg beaten with 1 teaspoon water).
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Bake for another 7 minutes until golden brown.
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Reduce oven temperature to 350ðF (175ðC).
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While the crust bakes, whisk together 1 cup sugar and 3 eggs until smooth and well-blended.
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Stir in 1/2 cup lemon juice and 1 tablespoon lemon rind.
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Pour in 3 ounces of melted butter and mix until fully combined.
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Pour the lemon filling into the pre-baked crust.
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Bake for 15 to 20 minutes, or until the filling is just set.
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Cool completely before serving.
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Garnish with whipped cream if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 492.0kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 1.4g7%
- Cholesterol 58.1mg20%
- Sodium 250.6mg11%
- Total Carbohydrate 92.1g31%
- Dietary Fiber 2.5g10%
- Sugars 30.6g
- Protein 13.4g27%
* 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
Ensure the lemon filling is poured into the crust immediately after baking the crust to prevent it from cooling and becoming difficult to spread.
The filling is done when it is set in the center but still slightly jiggly; it will firm up as it cools.
Store any leftovers in the refrigerator for up to 3 days.
For a stronger lemon flavor, you can use fresh lemon juice and zest from organic lemons to avoid pesticide residues on the rind.
If the crust spreads too much during rolling, chill it again for 10 minutes before fitting into the pan.
