Lemon Tart
A buttery shortcrust shell filled with bright, silky lemon curd that's tangy, sweet, and perfectly set. A refreshing French bistro classic, best served chilled with a light dusting of powdered sugar.
By YumYum Editorial · Baking & Desserts
Prep: 30 min · Cook: 35 min · Total: 65 min · Serves 10
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1 tbsp ice water
- 6 large eggs
- 1 cup granulated sugar
- 3/4 cup fresh lemon juice (about 4-5 lemons)
- 1 tbsp lemon zest
- 1/2 cup unsalted butter, cubed (for curd)
- to taste Powdered sugar, for dusting
Instructions
- Pulse flour, powdered sugar, and cold butter in a food processor until it resembles coarse crumbs.
- Add egg yolk and ice water, pulsing until the dough just comes together; shape into a disk, wrap, and chill 30 minutes.
- Roll out the dough and fit it into a 9-inch tart pan with a removable bottom; prick the base with a fork and chill 15 minutes.
- Blind bake at 375°F (190°C) with pie weights for 15 minutes, then remove weights and bake 8-10 minutes more until golden. Cool.
- Whisk eggs, granulated sugar, lemon juice, and zest together in a saucepan over medium-low heat.
- Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes; do not boil.
- Remove from heat and whisk in the cubed butter a few pieces at a time until glossy and smooth.
- Pour the warm curd into the cooled tart shell, smooth the top, and chill at least 3 hours until fully set. Dust with powdered sugar before serving.