This classic Tart Lemon Tart offers a perfect balance of bright acidity and rich, creamy sweetness. The smooth lemon custard filling is infused with fresh zest and orange juice, creating a complex flavor profile that cuts through the richness of the buttery shortcrust pastry. Topped with delicate, syrup-candied lemon slices and a dusting of icing sugar, this dessert is visually stunning and refreshing. It is an ideal centerpiece for afternoon tea, a light dinner party finish, or a special weekend baking project. The tart is best served slightly chilled, allowing the flavors to meld and the texture to set perfectly for a silky bite.
Tart Lemon Tart
Description
This classic Tart Lemon Tart offers a perfect balance of bright acidity and rich, creamy sweetness. The smooth lemon custard filling is infused with fresh zest and orange juice, creating a complex flavor profile that cuts through the richness of the buttery shortcrust pastry. Topped with delicate, syrup-candied lemon slices and a dusting of icing sugar, this dessert is visually stunning and refreshing. It is an ideal centerpiece for afternoon tea, a light dinner party finish, or a special weekend baking project. The tart is best served slightly chilled, allowing the flavors to meld and the texture to set perfectly for a silky bite.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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Prepare the pastry dough and line a flan tin with a removable bottom.
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Blind bake the pastry shell until lightly golden and cooked through.
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While the pastry bakes, cream together the butter and granulated sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Stir in the lemon zest and beat again to combine.
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Pour in the orange and lemon juices, then beat until the mixture is smooth.
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Set the filling aside while you prepare the decoration.
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Slice one lemon into thin rounds for garnish.
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In a small saucepan, bring 1/2 cup water and 1/2 cup sugar to a boil.
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Add the lemon slices and simmer gently for 10 minutes until translucent.
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Remove from heat and allow the lemon slices to cool in the syrup.
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Once the pastry shell has cooled slightly, patch any holes if necessary.
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Give the lemon filling a final beat to ensure it is smooth, then pour it into the baked pastry shell.
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Bake the filled tart for 25-30 minutes, or until the filling is set.
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If the edges brown too quickly, cover them with foil.
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Allow the tart to cool completely.
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Arrange the candied lemon slices on top of the cooled tart.
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Dust the top with icing sugar using a small sieve, allowing it to melt slightly over the lemon slices.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 610.1kcal
- % Daily Value *
- Total Fat 46.0g71%
- Saturated Fat 27.1g136%
- Cholesterol 294.0mg98%
- Sodium 383.9mg16%
- Total Carbohydrate 45.6g16%
- Dietary Fiber 0.0g0%
- Sugars 45.6g
- Protein 7.0g15%
* 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
Use a flan tin with a removable bottom for easy release of the tart.
Chill the tart for at least 30 minutes before serving for best texture.
The candied lemon slices can be prepared ahead of time and stored in the syrup in the refrigerator.
If the filling browns too much during baking, cover the edges with foil to prevent burning.
Ensure the pastry shell is fully baked before adding the filling to avoid a soggy bottom.
