Deliciously Creamy Lemon Tart Recipe
Imagine a dessert that’s silken yet tangy, while also being incredibly easy to make. Yes, we’re diving into a deliciously creamy lemon tart recipe today, a perfect balance between sweetness and citrus, that will become your new go-to dessert. With a few simple ingredients and straightforward steps, even beginners can achieve perfection with this lemon tart. Get ready to impress your family and friends with this delightful treat!
This lemon tart has been a cherished dessert in my family. I recall my grandmother making it for special occasions, and the whole house would be filled with a refreshing lemony scent. It became a family tradition to enjoy this dessert every spring, and it’s a recipe that I have lovingly adapted over the years.
Why You’ll Love This Recipe
This recipe stands out because of its simplicity and burst of flavor. You don’t need fancy equipment or exotic ingredients; everything is likely already in your pantry. The balance between the creamy texture and the zesty lemon kick makes it unforgettable. It’s a refreshing change from other heavy desserts, perfect for any occasion, from family dinners to festive parties.
Ingredients Notes
The beauty of this recipe lies in its simplicity with ingredients that are easy to find. Opt for fresh, organic lemons for the most vibrant flavor. If you need a vegan alternative, swap butter with coconut oil, but expect slight variation in flavor. Additionally, a pre-made crust can save time, but homemade crust adds a personal touch.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). This ensures even baking right from the start, crucial for getting the consistent texture in your tart.
Step 2
Prepare your tart crust by mixing flour, sugar, and a pinch of salt. Gently press into a tart pan and set aside to rest. This will help prevent shrinking as it bakes.
Step 3
For the filling, whisk together lemon juice, zest, sugar, eggs, and cream until smooth. Strain the mixture to remove any zest particles for a silky finish.
Step 4
Pour the filling into the prepared crust. Here, tap the pan lightly on the counter to remove any air bubbles, ensuring a smooth top.
Step 5
Bake for 20-25 minutes or until the filling is firm but still slightly wobbly in the center. Let it cool completely before serving to enjoy the perfect consistency.
Storage Options
Store leftover lemon tart in an airtight container in the refrigerator for up to 3 days. If you wish to freeze it, wrap it tightly in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge before serving. Reheat in the oven for a few minutes for a freshly baked feel.
Variations & Substitutions
For a gluten-free version, use almond flour or a gluten-free flour mix for the crust. If you prefer a more indulgent flavor, adding a touch of vanilla or almond extract can enhance the richness. Alternatively, try infusing the filling with some basil or mint for a unique twist.
Frequently Asked Questions
Can I make the lemon tart ahead of time?
Absolutely! This lemon tart can be made a day in advance. Simply store it in the refrigerator until ready to serve. It’s a fantastic make-ahead dessert for gatherings or busy hosting days.
What if I don’t have a tart pan?
No worries. You can use a pie dish or even muffin tins for mini tarts. Just adjust baking times accordingly; mini tarts will have a shorter bake time, while a deep pie dish may need a few additional minutes.
How can I ensure my tart filling doesn’t crack?
Avoid baking the tart too long; the filling should be slightly jiggly in the center when you take it out of the oven. The residual heat will continue to set it, preventing cracks. Also, using a water bath can help maintain uniform heat.
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Deliciously Creamy Lemon Tart Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 0.5 cup unsalted butter cold, cubed
- 0.25 cup granulated sugar
- 3 large eggs room temperature
- 1 cup heavy cream
- 0.75 cup fresh lemon juice about 4 lemons
- 1 tablespoon lemon zest
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom.
- In a medium bowl, mix the flour and sugar. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and up the sides of the tart pan to form the crust. Bake for 10 minutes, then cool.
- In a large bowl, whisk together eggs, heavy cream, lemon juice, and lemon zest until smooth.
- Pour the lemon mixture into the pre-baked tart crust and bake for an additional 20 minutes, or until the center is just set.
- Let the tart cool to room temperature before serving. Garnish with whipped cream if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
