Dessertscountryliving
Lemon Tart
Simple and delicious, this bright tart is an any-time treat.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 45 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●whisk
- ●pan
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Make the crust: Whisk together flours, sugar, and salt in a bowl. Using a pastry blender or two forks, cut butter into flour mixture until it’s the consistency of crumbs. Add egg and mix to combine. Using your hands, work dough, gently squeezing, until a ball forms, about ⏱️ 1 minute. Divide dough in half and flatten each into a disc. Wrap in plastic wrap. Chill for at least ⏱️ 30 minutes and up to 2 days.
large egg, beaten1large eggs, at room temperature4
2
Preheat oven to 375°F. On a lightly floured work surface, roll out one portion of dough into an 11-inch circle. Transfer to a 9-inch tart pan with a removable bottom, pressing dough into the base and side flutes; trim excess. Freeze for ⏱️ 20 minutes. Line tart shell with aluminum foil or parchment paper, and fill with pie weights, rice, or dried beans, pressing all the way to the edges.
3
Bake ⏱️ 15 minutes. Carefully remove foil and pie weights. Bake until edges are light golden brown and bottom is dry, 8 to ⏱️ 10 minutes. Transfer to a wire rack and cool completely. Once cool place on a rimmed baking sheet.
4
Make the filling: Reduce oven to 350°F. Whisk together eggs in a bowl just until combined. Whisk in sugar, lemon juice, and heavy cream just until combined. Transfer to tart shell.
large egg, beaten1large eggs, at room temperature4
5
Bake until set but still wobbly in the center, 20 to ⏱️ 25 minutes. Transfer to a wire rack, and gently push on removable bottom to release the crust from the sides (do not remove it from ring). Once cool, remove ring. Serve at room temperature.
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