Lemon Tart

Alright, let’s get into this… Lemon tart is one of those desserts that just feels like sunshine on a plate. The bright, zesty lemon curd paired with a buttery, crumbly crust creates a sweet and tangy delight that you just can’t resist. Seriously, it’s like a burst of summer squeezed into each slice. The moment you cut into it and see that lovely filling peeking through, your heart does a little happy dance. Perfect for gatherings, or just a cozy night in when you need a treat that’ll uplift your spirit!

Why You’ll Crave It

• That perfect balance of sweetness and tartness—like a flavor hug!
• It’s fancy enough to impress guests but easy to whip up—seriously.
• Goes with just about anything—ice cream, berries, or even a cup of tea.
• Great for all occasions, kinda like that friend who’s always there for you!

My family fights over the last slice every… single… time!

What You’ll Need

• All-purpose flour: 1 ½ cups—this is the heart of your crust. Make sure it’s measured right!
• Unsalted butter: ½ cup (chilled and cubed)—the colder, the better for that flaky goodness.
• Powdered sugar: ¼ cup—adds to the sweetness without the grit.
• Salt: ¼ teaspoon—just a little bit to enhance the flavors.
• Egg yolk: 1 large—this richness is key for our crust.
• Ice water: 2-4 tablespoons—helps bring your dough together without getting sticky.
• Fresh lemon juice: ¾ cup—really, fresh is the way to go here.
• Zest of 2 lemons: for that extra zing—don’t skip this!
• Granulated sugar: 1 cup—sweetness squared!
• Large eggs: 3—important for that custardy lemon curd.
• Unsalted butter: ½ cup (cut into pieces)—for that luscious filling you can’t resist.

Easy How-To

Making the Tart Shell

First things first, preheat your oven to 350°F (that’s 180°C). In a mixing bowl, toss together the flour, powdered sugar, and salt—mix it well. Then, the cold butter goes in. You want to mix this until it looks like coarse crumbs… you know, like tiny pebbles? Next, add in that egg yolk. Mix it until you can form a dough. Wrap it in plastic wrap and let it hang out in the fridge for about 30 minutes. It’s like the dough’s little spa day… so worth it!

Good to Know

• High-quality butter really makes a difference in both crust and filling—trust me on this!
• Fresh lemons vs bottled juice… ALWAYS go fresh! The difference is huge, like night and day.
• Cooling the tart properly is key—a warm tart isn’t as pretty when you slice it…

Serving Ideas

• Serve with a dusting of powdered sugar on top, or go wild and add some berries for a pop of color!

Top Tricks

• If you find your crust shrinks while baking, just let it usually rest in the fridge longer before rolling it out.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Well, you can, but I really recommend using fresh juice. It’s like having the real deal compared to a watered-down option. You’ll notice the difference, I promise!

How do I know when the tart is done baking?

You’ll want to look for that slight jiggle in the center—it should be set around the edges but still a smidgen wobbling, that just means it’s gonna be super custardy!

Can I make the tart crust in advance?

Absolutely! You can make it ahead of time and store it in the fridge or even freeze it if you want to be super organized.

Is there a way to make this tart gluten-free?

For sure! Just swap out the all-purpose flour with a good gluten-free blend. It works really well in this recipe, honestly.

How should I store leftover lemon tart?

Just pop it in the fridge, covered. It’ll be good for a few days, but let’s be real, it probably won’t last that long!