Indulge in a slice of sunshine with this tangy Lemon Tart recipe! Featuring a buttery, flaky crust and a luxuriously creamy lemon filling, this dessert is the perfect balance of sweet and tart, making it an instant crowd-pleaser for any occasion.
Budget Information
The total cost for this delightful Lemon Tart recipe comes to approximately $12.00, which translates to around $2.00 per serving if you slice it into six generous wedges. Want to impress your friends and family without breaking the bank? This recipe is both budget-friendly and utterly delicious!
Why This Recipe Works
This Lemon Tart hits a perfect culinary sweet spot. The buttery crust provides a satisfying crunch that perfectly contrasts with the velvety filling that’s like a sunny burst of flavor with every bite. Using fresh lemons takes the taste to a whole new level, and the simplicity of the recipe means you can whip it up with minimal fuss. Plus, that picturesque golden-yellow filling—it’s like a slice of elegant sunshine on your plate!
Ingredients + Optional Substitutions
Here’s what you need to create this zesty delight:
- 1 cup plus 2 tablespoons (150 grams) all-purpose flour – $0.50
- 1/2 teaspoon kosher salt – $0.05
- 1/3 cup (40 grams) powdered sugar or 1/4 cup (50 grams) granulated sugar – $0.25
- 1/2 cup (4 ounces or 115 grams) unsalted butter, cold and diced – $1.50
- 1 cup plus 2 tablespoons (225 grams) granulated sugar – $0.75
- 1/4 teaspoon kosher salt – $0.05
- 4 large or 5 medium-large lemons – $2.00
- 5 large eggs – $1.50
- 1/2 cup (4 ounces or 115 grams) unsalted butter, cold and cut into pieces – $1.50
- Whipped cream and berries for serving (optional) – $3.00 (depending on type and quantity)
Feel free to swap the granulated sugar for natural sweeteners if you prefer a healthier twist!
Step-by-Step Recipe Instructions
Step 1: Start by preheating your oven to 350°F (175°C). This is crucial because you want your tart to bake evenly and beautifully. While the oven heats, gather your ingredients. Nothing adds to the excitement like the anticipation of deliciousness!
Step 2: Let’s make that crust! In a food processor, combine the flour, kosher salt, and powdered sugar. Give it a quick pulsing to mix the dry ingredients. Then, add in the cold, diced butter and blend it until the mixture forms large clumps. Keep running the processor until it comes together into a dough—patience is key here! Once mixed, set aside a small marble-sized piece and press the rest into an even layer across the bottom and up the sides of a 9-inch round tart pan. This step is like crafting a little edible bowl for your filling! Pop the crust into the freezer for about 15 minutes until it’s solid.
Step 3: Now it’s time to parbake that crust! After it’s frozen, prick the bottom all over with a fork to prevent it from puffing up. Cover the crust with a piece of foil, sprayed with nonstick cooking spray on the inside. This allows the foil to hug the crust tightly. Bake it for 20 minutes, then carefully peel back the foil and, if any cracks formed, patch them up using the reserved dough. Continue baking the crust for another 5 minutes until it is golden at the edges and dry to the touch. Set it aside and let it cool a bit.
Step 4: Let’s whip up that heavenly filling! In a medium saucepan, combine the sugar and salt, then grate the zest of four lemons directly into the mix. Use your fingertips to rub the zesty goodness into the sugar; this releases those aromatic oils that will imbue your tart with exquisite flavor. Now crack the eggs into the mixture and whisk until everything is well combined. Squeeze the lemons to make a strained 2/3 cup of fresh lemon juice, then whisk this into your egg-sugar-zest concoction. It’s like adding a splash of joy!
Step 5: Place the saucepan over low-to-medium heat, stirring constantly as it begins to warm up. Be vigilant—you want to cook this filling until it thickens, which should take about 5 to 10 minutes. You’ll know it’s ready once it looks and feels thicker as your whisk drags a bit. Now, add the cold butter piece by piece, stirring until it melts into that luscious lemon mixture. Remove from heat and gently pour it into your prepared tart crust—hot crusts are completely fine for this step! The filling should nestle right in, looking bright and inviting.
Step 6: Bake your masterpiece for about 15 minutes or just until the filling has set. It should jiggle slightly—it’s a tart, not a quiche! Once baked, transfer it to the fridge to chill completely. It’ll firm up as it cools, and trust me, the anticipation is worth it!
Step 7: To serve, gently push up on the bottom of the tart pan to release the tart from the sides. Place it on your favorite serving plate and cut it into wedges. Add some dollops of whipped cream and sprinkle fresh berries over the top for that extra pop of flavor!
Nutritional Facts
Per Serving:
- Calories: 350
- Protein: 5g
- Carbohydrates: 45g
- Total Fats: 20g
- Saturated Fat: 10g
- Fiber: 1g
- Sugar: 30g
- Sodium: 150mg
Storage and Reheating Tips
If you have leftovers (which is rare but can happen), store the tart in the fridge, tightly covered, for up to 3 days. The lemon filling continues to develop its flavor, so it gets even better overnight! Reheat in the oven at a low temperature if you prefer it warm, but I personally advocate for enjoying it chilled!
Serving Suggestions
This Lemon Tart shines on its own but can be wonderfully complemented with a dollop of freshly whipped cream, or a scoop of vanilla ice cream on the side. Add fresh berries like raspberries or blueberries for a vibrant color contrast. Not only do they add beauty to your plate, but they also enhance the tart’s flavors!
Reader Tips or Helpful Notes
Don’t skimp on using fresh lemons! Bottled juice just doesn’t pack the same punch. For a fun twist, you can experiment with different citrus like limes or oranges too. If you don’t have a food processor, you can cut in the butter using a pastry cutter or simply your fingers; just make sure to stay cool to keep everything from melting!
Recipe FAQs
Can I make this tart ahead of time? Absolutely! This tart can be made a day or two in advance; just keep it stored in the fridge until you’re ready to serve.
Can I freeze the Lemon Tart? Yes! This tart freezes well. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to a month. Thaw it in the fridge before serving.
What if I don’t have fresh lemons? You can use bottled lemon juice in a pinch, but fresh lemon juice yields a significantly fresher and brighter flavor, which is essential for this recipe!
Is it necessary to use a tart pan? While a tart pan gives that gorgeous fluted edge, you can use a pie pan for a rustic look. Just keep an eye on the baking time as it may vary.
Can I use alternative sweeteners? Yes! Feel free to experiment with honey, maple syrup, or even stevia, but adjust the amounts based on sweetness levels and textures.
