Classic Lemon Tart

Tart and tangy but still deliciously sweet, this impressive dessert is creamy, delicate and oh so easy!

Photo by Renee B.

PREP TIME

25

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups all-purpose flour

  • 2

    tbsp granulated sugar

  • 1

    tbsp lemon zest, about 1 lemon

  • 1/2

    cup cold unsalted butter, cut into small cubes

  • 1

    egg yolk

  • FOR FILLING:

  • 2

    eggs

  • 5

    egg yolks

  • 1

    cup granulated sugar

  • 1/3

    cup 35% cream

  • 2/3

    cup lemon juice, about 3 lemons

  • icing sugar for dusting

Directions

1. Position rack in bottom of oven. Preheat to 350F. Combine flour with sugar and lemon zest in a food processor and whirl until mixed. Add butter and egg yolk. Whirl just until crumbs start to clump together, about 1 min. Transfer dough to centre of a 9-in. tart pan with 1 1/8-in. sides and a removable bottom. Press dough from middle of pan to edges. Using fingertips, press dough up edges of pan until even with rim. Line pastry with a large sheet of parchment paper. Fill with dried beans or pie weights to hold pastry in place while it bakes. Place tart pan on a baking sheet. Bake on bottom rack 25 min. 2. Whisk eggs and egg yolks with sugar in a large bowl until mixed. Whisk in cream, then lemon juice. After crust has baked 25 min, remove parchment and beans. Pour filling through a sieve into crust. Return tart (on baking sheet) to bottom rack and bake until edges of filling start to bubble and centre looks smooth, 30 min. Filling should jiggle a bit when pan is lightly shaken. Cool completely on a rack. Refrigerate at least 1 hour to set filling. To unmold tart, rest pan on an overturned bowl and let rim slip away from base. Loosen tart from the base with a thin metal spatula. Sift icing sugar overtop just before serving. Will keep well, refrigerated, up to 2 days. Prep Tip: Use the bottom of a large measuring cup to evenly press dough for crust.

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