Lemon Tart
A buttery, crisp shortbread crust filled with a vibrant, silky-smooth lemon curd baked to gentle perfection. The balance of sharp citrus acidity and rich cream makes every forkful memorable.
Ingredients
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Instructions
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Preheat oven to 350°F (175°C); pulse flour, powdered sugar, and cold butter in a food processor until fine crumbs form.
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Press dough evenly into the bottom and sides of a 9-inch fluted tart pan with a removable bottom; freeze for 15 minutes.
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Blind-bake pastry crust lined with parchment paper and pie weights for 20 minutes until pale golden; let cool.
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In a bowl, whisk together eggs, granulated sugar, lemon juice, lemon zest, and heavy cream until thoroughly blended.
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Pour lemon custard through a fine-mesh sieve directly into the pre-baked tart crust.
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Bake for 18 to 22 minutes until custard is set around the edges but still slightly wobbly in the center; chill before slicing.
Notes & Tips
Straining the lemon filling through a fine sieve removes foam and zest clumps for a glass-smooth finish.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 6g g |
| Fat | 18g g |
| Carbohydrates | 36g g |
| Fiber | 1g g |