Lemon Tart
A delightful lemon tart that balances tartness and sweetness, perfect for any occasion.
Ingredients
For the tart
- 1 piece fully baked tart crust provides a crisp, flaky base
- 2 large eggs plus 2 egg yolks adds richness and structure
- 3/4 cup granulated sugar sweetness and balance
- 1 tablespoon lemon zest enhances lemon flavor
- 1/2 cup freshly squeezed lemon juice provides tartness and liquid
- 2 tablespoons heavy cream optional, adds creaminess
- 1/2 cup unsalted butter, cut into small pieces richness and smoothness
Instructions
Preparation
- Preheat your oven for baking and ensure that your fully baked tart crust is ready and set aside.
- In a mixing bowl, combine the eggs and additional yolks with granulated sugar. Whisk until the mixture thickens and lightens in color.
- Add lemon zest and lemon juice to the egg and sugar mixture; whisk until well combined.
- If using, stir in the heavy cream for added richness.
- Gradually incorporate the small pieces of butter into the lemon mixture, whisking until fully integrated.
- Pour the filling into the prepared tart crust, smoothing the top with a spatula.
- Bake in the preheated oven until the filling is just set, with a slightly wobbly center.
- Remove from the oven and allow the tart to cool completely before slicing.
Notes
Use fresh lemons for juice and zest for the best flavor. Ensure the tart crust is cool before adding filling to avoid sogginess. Store leftovers in the refrigerator for up to a few days.