Description
This French Lemon Tart boasts an irresistible balance of sweet and tart flavors, featuring a flaky crust and rich lemon filling. Perfect for any occasion, it’s simple to prepare and makes the ideal dessert for gatherings or a delightful treat at home.
Ingredients
Scale
- 2 cups (240 grams) all purpose flour
- ¾ cup (90 grams) confectioners' sugar
- pinch of salt
- 10 tablespoons (142 grams) unsalted butter, very cold and cubed
- 1 large egg, beaten
- 1 tablespoon lemon zest
- ½ cup (120 grams) lemon juice (from about 3–4 lemons)
- 1 cup (200 grams) white sugar
- 3 large eggs
- 3 large egg yolks
- ½ cup (114 grams) unsalted butter, cold and cubed
- 1 tablespoon heavy cream
- 1 teaspoon vanilla
Instructions
- Pulse together the flour, confectioners' sugar, and salt in a food processor until combined.
- Add the cold cubed butter and pulse until the butter breaks down into pebble-sized pieces.
- Add the beaten egg and pulse again until the mixture resembles crumbly sand.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- After chilling, roll out the dough into a 12-inch circle on a floured surface.
- Transfer the rolled dough into a 9-inch tart pan, trimming the excess with a knife. Freeze the crust for 20-30 minutes.
- Preheat your oven to 350°F. Prick the crust with a fork and cover with parchment and pie weights. Bake for 20 minutes.
- Remove weights and parchment, then bake for an additional 10 minutes until lightly golden. Cool completely before filling.
Notes
Make sure the butter is very cold for the best crust texture.
You can use fresh lemon juice for maximum flavor and freshness.
Allow the tart to cool fully before adding the filling for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg