Not to brag but this Lemon Tart recipe is kind of the best. It is quick and easy to make but everyone will think you took your time in the kitchen slaving away to make them a delicious dessert. Both the crust and filling are made from scratch so you can present this tart as 100% homemade, no cheats here!
Check out the recipe below. Note that I tend to have dry ingredients measured by weight and liquids by volume (this is the correct way of measuring ingredients when cooking, more on this in detail later). I also provided picture links below to shop some tools/ bakeware needed to make this tart that you might not yet have in your kitchen.
- 7.5 oz flour
- 2.5 oz sugar
- 4.5-5 oz butter, cubed
- pinch of salt
- splash of vanilla extract
- 4 large eggs
- 7 oz sugar
- 4-5 lemons, juiced to yield approximately 4 oz
- 2 oz butter, cubed and chilled
- zest of one lemon
- Pre-heat oven to 375ºF.
- Butter the tart pan.
- Combine flour, sugar, and salt in a large mixing bowl.
- Microwave butter in a separate bowl approx. 20-30 seconds until softened and slightly melted.
- Add the vanilla to butter.
- Slowly add the butter to the dry ingredients and mix in with a spatula, cutting in the butter.
- The dough is ready when flour and butter is all incorporated and forms small clumps, the dough should not be smooth.
- Press dough into and up the edges of the tart pan to form the crust. Place tart pan on a large baking sheet.
- Bake approximately 15 minutes until lightly golden. Set aside.
- Reduce oven to 325ºF once the crust is finished and removed from the oven.
- Crack eggs into a medium sized bowl.
- Whisk in sugar until combined, mixture should thicken slightly. Add lemon juice and zest. Whisk until combined.
- In a saucepan cook egg mixture over medium/ medium high heat while whisking constantly. Once mixture begins to thicken, reduce heat slightly and whisk in butter until melted.
- Once the mixture has the consistency of a custard, pour evenly into the tart crust shell.
- Bake for 15-25 minutes until set. Remove from oven and let cool before serving. Note: The filling will continue to set as the tart cools so do not be alarmed if it doesn’t appear fully set when removed from the oven.