My easy lemon tart recipe has a crisp, shortbread-esque crust and a smooth lemon filling. It's a refreshing dessert that's perfect for spring or summer! Recipe: https://sugarspunrun.com/lemon-tart/ Tart Crust: 1 ½ cups all-purpose flour (190g) ½ cup powdered sugar (65g) ¼ teaspoon salt 8 Tablespoons unsalted butter, cold & cubed (113g) 1 large egg, cold preferred ½ teaspoon vanilla extract Filling: 2 large whole eggs 4 large egg yolks ½ cup freshly-squeezed lemon juice (120ml) (typically 4 lemons for me) 1 cup granulated sugar (200g) ⅛ teaspoon salt ½ cup unsalted butter, cubed (113g) Whipped Cream (optional): ¾ cup heavy cream (177ml) ¼ cup powdered sugar (30g) ½ teaspoon vanilla extract Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Food processor (Affiliate Link): https://amzn.to/2Xl3FxZ 9” tart pan (23cm) (Affiliate Link): https://amzn.to/2OXNJMn Pie weights (Affiliate Link): Medium-sized saucepan (Affiliate Link): https://amzn.to/31UNJBy Fine mesh strainer(Affiliate Link): https://amzn.to/2mKKygA Instructions 00:00 Introduction For the tart crust: 00:18 To the basin of a food processor, add flour, sugar, and salt. Briefly pulse to combine. 01:05 Add butter and pulse until coarse crumbs form (about ten 1-second pulses). 02:45 In a separate, small dish, whisk together egg and vanilla. Drizzle over flour mixture, and pulse until dough just begins to cling together. 03:58 Carefully remove from food processor (watch the blade) and shape dough into a disc, wrap in plastic wrap, and chill for 1 hour. 05:00 Roll chilled dough into a 10-11" (25cm) disc and press into a 9" (23cm) tart pan. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dry beans. Freeze for 30 minutes, meanwhile preheat oven to 375°F (190°C). 08:00 Once crust has chilled and oven is preheated, bake crust in center rack of 375°F (190°C) oven for 20 minutes or until edges are light golden brown. Remove parchment and weights (carefully), then bake for an additional 5 minutes (the bottom of the tart should be beginning to turn lightly golden). Prepare lemon filling. Lemon Filling 11:33 In a medium-sized saucepan, combine eggs, egg yolks, lemon juice, sugar, and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture is thickened and coats the back of a spoon. 13:09 Remove from heat and pour mixture through a fine mesh strainer into a bowl, then pour into tart crust and spread evenly. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight. Whipped Cream (optional) 15:05 Combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. Pipe or dollop whipped cream onto tart before serving. I used an Ateco 848 to add the decorative whipped cream on top. Notes Tart pan I do not grease my tart pan. When trying to line the unbaked tart crust with parchment paper (step 5) it is helpful to crumple the parchment paper, uncrumple, crumple again, then uncrumple before using. This helps it fit snugly and more flush into the tart crust. Filling The tart crust does not have to be completely cooled before adding the lemon filling, in fact the filling can be added when the crust is hot right out of the oven. Sometimes I’ll begin preparing the lemon filling while the crust is still in the oven. Storing Store covered in the refrigerator for up to 5 days. I store my tart in the tart pan and do not remove unless I want to put it on a serving plate. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam Pinterest: https://www.pinterest.com/sugarspunrun Email List: https://sugarspunrun.com/subscribe/
