French Lemon Tart
A delightful dessert that combines zesty lemon flavor with a crisp tart shell, perfect for any occasion.
Ingredients
For the crust
- 1 each sweet tart crust Make sure to blind bake
For the filling
- 1 tbsp lemon zest 1 lemon's worth
- ½ cup lemon juice from 1-2 lemons
- ¾ cup white sugar
- 12 tbsp unsalted butter cut into 1cm (1/2 inch) cubes
- 3 whole large eggs (Note 1)
- 3 each egg yolks (from large-size eggs, Note 1)
Instructions
Prepare Crust
- Make the tart crust using the linked recipe. Make sure to blind bake the empty tart crust.
- Allow the crust to cool fully before filling it to prevent sogginess.
Prepare Filling
- Preheat the oven to 180°C (350°F) or 160°C (fan).
- In a medium saucepan, combine all filling ingredients and whisk until smooth.
- Place the saucepan on low to medium-low heat and whisk continuously, especially as the butter melts, until the mixture thickens, about 5 minutes.
- Use a fine mesh strainer to strain the mixture into a bowl.
- Pour the filling into the cooled tart shell and smooth the top using an offset spatula.
- Bake for 5 minutes, the filling will still be soft but should not be liquid.
- Let the tart cool completely to allow it to set before slicing.
- Serve with a dollop of crème fraîche, whipped cream, or vanilla ice cream.
- Optionally, decorate with lemon slices, edible flowers, or a dusting of icing sugar.
Notes
Measure ingredients carefully for best results. Use fresh lemons for flavor. Ensure the crust is cool before filling.