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Lemon Tart


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  • 2 cups flour
  • 1/4 cup sugar
  • 3/4 cup chilled butter, cut into cubes
  • 1 egg, lightly beaten
  • 4 eggs
  • 3/4 cup sugar
  • 2/3 cup fresh lemon juice
  • 1/2 cup orange juice
  • Grated rind of 2 lemons
  • 1/4 cup butter
  • 1/4 cup whipping cream
  • Sifted icing sugar



Step 1

Sift together the flour and sugar, cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and blend until well combined. Shape dough and knead lightly to evenly distribute butter. Reshape into a ball and dust lightly with flour and wrap loosely in waxed paper.

Chill 1 hour.

Roll and place dough into a tart pan, prick and with with baking weights. Bake at 400 degrees for 10 - 15 minutes. Cool.
Whisk together the eggs, sugar, lemon and orange juices, and lemon rind. Set aside.

In a pot over low heat, melt butter and stir in cream. Add the lemon mi and cook over low heat until it thickens, do not boil. Transfer mix to a clean bowl and cover with plastic wrap for 15 minutes.

Pour custard into the prepared shell and bake at 375 for 20 minutes. Remove from the oven, cover pastry edge with foil and sprinkle top with sifted icing sugar. Place the tart under the broiler for 1 minutes or until sugar turns golden


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