Indulge in the bright and tangy flavors of a lemon tart, a dessert that brings sunshine to your table. With its buttery crust and creamy lemon filling, this tart is not only a feast for the eyes but also a delightful treat for your taste buds. Perfect for gatherings or as a refreshing end to a meal, this recipe will quickly become a staple in your baking repertoire.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, softened
– ¼ cup powdered sugar
– 1 large egg
– 1 cup granulated sugar
– 3 large eggs
– ½ cup fresh lemon juice
– Zest of 2 lemons
– ½ cup heavy cream
– Pinch of salt
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is 20 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 300 calories, 20g fat, 30g carbs, and 4g protein. This is based on standard ingredients and may vary.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix flour and powdered sugar.
3. Add softened butter and blend until crumbly.
4. Incorporate the egg and mix until a dough forms.
5. Press the dough into a tart pan, covering the bottom and edges.
6. Bake for 15 minutes or until lightly golden.
7. In a separate bowl, whisk together sugar, eggs, lemon juice, and zest.
8. Stir in heavy cream and a pinch of salt.
9. Pour the lemon mixture into the baked crust.
10. Bake for an additional 15 minutes until set.
Alternative Ingredients
You can substitute the all-purpose flour with almond flour for a gluten-free option. Additionally, use coconut cream in place of heavy cream for a dairy-free version. Fresh lime juice can also be used for a different citrus flavor.
Serving and Pairings
Lemon tart pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. A light dusting of powdered sugar adds a lovely touch, making it perfect for serving at parties or celebrations.
Storage and Reheating
Store leftover lemon tart in an airtight container in the refrigerator for up to 3 days. It can be served cold or at room temperature. If you wish to freeze it, wrap tightly and store for up to a month, but it’s best enjoyed fresh.
Cooking Mistakes
- Overbaking can result in a rubbery texture; keep an eye on it!
- Using bottled lemon juice can lead to a less vibrant flavor.
- Not chilling the crust before baking may cause it to shrink.
- Skipping the zest can diminish the lemony flavor.
- Make sure to strain the lemon mixture to avoid pulp in the filling.
Helpful Tips
- Use room temperature eggs for better incorporation.
- Let the tart cool completely before slicing for clean edges.
- Garnish with fresh herbs like rosemary for a unique touch.
- Experiment with different citrus for varied flavors.
FAQs
Can I make lemon tart ahead of time?
Yes, lemon tart can be made a day in advance. Just store it in the refrigerator until ready to serve for optimal freshness.
How do I know when the lemon tart is done baking?
The tart is done when the filling is set but slightly jiggly in the center. It will firm up as it cools.
Can I use a store-bought crust?
Absolutely! A store-bought crust can save time and still yield delicious results.
What can I serve with lemon tart?
Lemon tart is delightful when served with fresh berries, whipped cream, or a scoop of ice cream, enhancing its tangy flavor.
How long does lemon tart last?
Properly stored in the refrigerator, lemon tart can last for up to 3 days, maintaining its taste and texture.
Conclusion
A lemon tart is a refreshing dessert that combines sweetness and tang, making it a perfect choice for any occasion. Its vibrant flavor and elegant appearance make it an impressive addition to your dessert repertoire. Enjoy this delightful dish, and let the bright flavors brighten your day!
Lemon Tart
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter softened
- ¼ cup powdered sugar
- 1 large egg
- 1 cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour and powdered sugar.
- Add softened butter and blend until crumbly.
- Incorporate the egg and mix until a dough forms.
- Press the dough into a tart pan, covering the bottom and edges.
- Bake for 15 minutes or until lightly golden.
- In a separate bowl, whisk together sugar, eggs, lemon juice, and zest.
- Stir in heavy cream and a pinch of salt.
- Pour the lemon mixture into the baked crust.
- Bake for an additional 15 minutes until set.
Nutrition
