Lemon Tart Food

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Meyer Lemon Tart image

The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing - from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield One 10-inch tart

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pan
1/2 cup sugar
1 egg yolk
1/2 tablespoon milk
12 ounces (about 2 1/3 cups) all-purpose flour
1/4 teaspoon salt
1 1/4 pound (5 or 6) Meyer lemons
1 cup sugar
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
7 large egg yolks
5 large eggs
1/8 teaspoon salt


  • Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
  • Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
  • While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
  • In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
  • Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.


Sweet and Simple Lemon Tart image

'A taste you'll never forget.'

Provided by luvluv1

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

½ cup butter, softened
¼ cup sifted confectioners' sugar
1 cup sifted all-purpose flour
1 cup white sugar
2 eggs
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice, or more to taste
2 teaspoons grated lemon peel
¼ teaspoon salt
3 tablespoons confectioners' sugar


  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  • Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
  • Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
  • Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
  • Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g


The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste


  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g


Lemon Curd Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt


  • Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
  • Fill the tart shell with warm lemon curd and allow to set at room temperature.


Lemon Tart image

Here's a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe. -Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 10

1 cup sugar
1/4 cup cornstarch
1 cup 2% milk
3 large egg yolks, room temperature, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1/3 cup lemon juice
1 cup sour cream
Pastry for single-crust pie (9 inches), baked
Whipped topping


  • In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

Nutrition Facts : Calories 386 calories, Fat 21g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 191mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.


Lemon Tarts image

These lemon tarts are perfect. They have a delicious sweet tart lemon filling that everyone will love.

Provided by Karen Ciancio

Categories     Dessert

Time 32m

Number Of Ingredients 9

2 cups flour
1/2 teaspoon salt
2/3 cup shortening
5-6 tablespoons cold water
1/2 cup butter ( or margarine)
1 cup sugar
1 tablespoon cornstarch
3 eggs (beaten)
1/2 cup lemon juice


  • Preheat oven to 400°F.
  • For the shells, combine the flour and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Sprinkle cold water evenly over the surface. Stir with a fork until all the dry ingredients are moistened. Shape the dough into a ball and chill.
  • When chilled, roll the dough to 1/8 inch thickness on a lightly floured surface. Cut into 3 1/4 inch rounds. Fit each pastry round into 3 inch tart pans. Prick with a fork.
  • Bake in a preheated oven for 10-12 minutes. Let cool.
  • Place the butter in the top of a double boiler. Bring the water in the double boiler to a boil. Reduce the heat to low, and cook until the butter melts. Combine the sugar and cornstarch, stirring well. Add to the butter and stir until smooth. Stir in the eggs and cook for 5 minutes, stirring constantly.
  • Add the lemon juice. Cook 3-4 minutes longer or until the mixture thickens, stirring constantly. Cool. Spoon a rounded tablespoon of lemon filling into each cooled tart shell.
  • Before serving, top each tart with a dollop of whipped cream, if desired. Makes 22 tarts.

Nutrition Facts : Calories 154 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 23 mg, Sodium 69 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving


Gregg's tangy lemon tart image

Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe

Provided by Gregg Wallace

Categories     Afternoon tea, Dessert, Dinner

Time 2h

Number Of Ingredients 8

500g plain flour, plus extra for dusting
140g icing sugar
250g unsalted butter, cubed
4 egg yolks
5 eggs
140g caster sugar
150ml double cream
juice 2-3 lemon (about 100ml/3.5fl oz) and 2 tbsp lemon zest


  • To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
  • Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
  • Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

Nutrition Facts : Calories 770 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.18 milligram of sodium


Lemon Tart image

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated - an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.

Categories     Citrus     Fruit     Nut     Dessert     Bake     Broil     Lemon     Pine Nut     Winter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Butter and flour for the tart pan
N/A all-purpose flour
1/3 recipe Pine Nut Crust
Lemon Sabayon:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces


  • For the crust:
  • Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
  • Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
  • Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)
  • For the sabayon:
  • Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
  • Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
  • Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
  • Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.


Lemon Tart image

Lemon Tart, anyone? With a buttery crust and a zingy lemon filling, this tart is ready for the dessert table! Serve it for Easter, Mother's Day, or any time you need a special treat.

Provided by Elise Bauer

Categories     Dessert     Baking     Lemon     Lemon Curd     Tart

Time 3h55m

Number Of Ingredients 19

For the optional candied zest:
1 cup julienned lemon zest
1 cup granulated sugar
For the crust:
1 1/2 cups (200g) all-purpose flour
1/2 teaspoon salt
1/2 cup (50g) powdered sugar
1/2 cup (1 stick, or 1/4 pound, 112g) unsalted butter, softened at room temperature
1 large egg, beaten
1/4 teaspoon almond extract
1 teaspoon lemon zest
For the lemon filling:
1/2 cup (1 stick) unsalted butter
1/4 cup crème fraîche (can sub sour cream)
2 large eggs
3 large egg yolks
3/4 cup fresh lemon juice
3/4 cup (150g) granulated sugar
1 1/2 teaspoon lemon zest


  • Dry the candied zest: Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (Do not put in the refrigerator!). (Tip: If you wrap the zest strands around a chopstick and let them dry wrapped, then the next day when you unwrap them, they'll hold a curly form.) The next day, toss the zest with a little more sugar.
  • Preheat the oven: Preheat the oven to 350°F.
  • Chill before serving: Let cool completely on a rack. Then, chill in the refrigerator. When ready to serve, top the tart with candied lemon zest, if you wish.

Nutrition Facts : Calories 486 kcal, Carbohydrate 46 g, Cholesterol 233 mg, Fiber 1 g, Protein 8 g, SaturatedFat 18 g, Sodium 202 mg, Sugar 26 g, Fat 31 g, ServingSize 6 to 8 slices, UnsaturatedFat 0 g


French-style Lemon Tart Recipe by Tasty image

Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell

Provided by Ellie Holland

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

4 egg yolks
4 eggs
⅔ cup sugar
1 cup lemon juice
2 lemon zests
¾ cup butter
1 pre-baked tart shell


  • Pre-heat the oven to 350°F (180°C).
  • Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  • Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  • Pour into a pre-baked tart shell.
  • Bake for 6 minutes.
  • Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  • Leave the tart to cool before dusting with icing sugar.
  • Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  • Enjoy!

Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams


Lemon Curd Pie image

If you like lemon bars, you'll love this lemon curd pie. Simple, sweet and tart, thanks to plenty of fresh lemon juice, this pie is the perfect after-dinner palate cleanser.

Provided by Sarah Epperson Loveless

Categories     Healthy Pie Recipes

Time 5h50m

Number Of Ingredients 12

½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ teaspoon vanilla extract
1 large egg yolk
1 ½ cups white whole-wheat flour
½ teaspoon salt
3 large eggs
3 large egg yolks
½ cup granulated sugar
3 tablespoons lemon zest plus 3/4 cup lemon juice (from 4 lemons)
½ cup unsalted butter, cut into cubes
1 tablespoon confectioners' sugar


  • To prepare crust: Preheat oven to 350°F. Beat 1/2 cup butter, granulated sugar and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 1 egg yolk and beat on low speed just until combined, about 10 seconds. Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze, uncovered, until firm, about 20 minutes.
  • Using a fork, prick holes all over the pie crust to prevent air bubbles. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack, about 45 minutes.
  • Meanwhile, prepare lemon curd filling: Whisk eggs, egg yolks, sugar, lemon zest, lemon juice and butter together in a large saucepan over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened and an instant-read thermometer registers 160°F, about 8 minutes. (The mixture should coat the back of a wooden spoon.)
  • Pour the lemon mixture through a fine-mesh strainer into the crust; spread in even layer. Press a piece of plastic wrap directly on the surface of the warm curd to prevent a skin from forming. Refrigerate until firm, at least 4 hours or up to 12 hours. Remove and discard plastic wrap. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 295 calories, Carbohydrate 30 g, Cholesterol 149 mg, Fat 19 g, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, Sodium 120 mg, Sugar 18 g


French Lemon Tart - Tarte au Citron image

Recipe video above. This is an elegant, classic French Lemon Tart recipe that's totally straightforward to make. The lemon tart filling is my ideal version: smooth and melt-in-your-mouth creamy, and not too sweet or too sour (like so many recipes seem to be??!). It's set just enough so you can cut neat slices.The tart crust is a French Sweet Tart Crust called Pâte Sucrée. It's tastier and easier than the usual shortcrust. This is the only tart crust recipe you will ever need!IMPORTANT: Readers have had problems with butter splitting in the lemon curd. This occurs if heat is too strong. Please use low heat, as per recipe directions! :)

Provided by Nagi

Categories     Sweet     Sweet Baking

Number Of Ingredients 7

1 sweet tart crust
1 tbsp lemon zest ((1 lemon's worth))
1/2 cup lemon juice ((from 1 - 2 lemons))
3/4 cup white sugar
12 tbsp / 170g unsalted butter (, cut in 1cm (1/2") cubes)
3 whole eggs (large, (Note 1))
3 egg yolks ((from large-size eggs, Note 1))


  • Make tart crust per linked recipe, including blind baking the empty tart crust. Allow to fully cool before filling (to ensure it won't go soggy).
  • Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan)
  • Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine.
  • Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped - about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc. See video and photos for thickness guide. Don't take it off the stove until it's thick enough otherwise the Filling won't set.
  • Strain into a bowl using a fine mesh strainer.
  • Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.
  • Bake: Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.
  • Cool: Cool tart fully to allow it to set before slicing to serve. Pictured with a dollop of creme fraiche (a thick, rich cream that has a slight tartness, and goes very well with the lemon tart) or whipped cream and even vanilla ice cream.
  • Decorate if desired with lemon slices, edible flowers, raspberries. Else pipe on dollops of whipped cream or dust with icing sugar!

Nutrition Facts : Calories 183 kcal, Carbohydrate 13 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 33 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving


Mary Berry's lemon tart image

Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don't decorate it until just before serving.

Provided by Mary Berry

Categories     Desserts

Yield Serves 8

Number Of Ingredients 10

175g/6oz plain flour
100g/3½oz cold butter, cut into small cubes
25g/1oz icing sugar
1 free-range egg yolk
1 tbsp cold water
5 free-range eggs
125ml/4fl oz double cream
225g/8oz caster sugar
4 lemons, juice and zest
icing sugar, for dusting


  • To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
  • Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
  • Grease a 23cm/9in loose-bottomed, fluted tart tin.
  • Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base.
  • Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.
  • Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.
  • Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C/325F/Gas 3.
  • For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.
  • Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.


Easy Peasy 'tart' Lemon Tart image

I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes.

Provided by LovesSweets

Categories     Tarts

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour (280 mL)
3 tablespoons cornstarch
3 tablespoons granulated sugar
1 pinch salt
1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
3 tablespoons ice water
3 eggs
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 lemon, zest of, finely grated
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup fresh lime juice (about 2 limes)


  • A. Pastry:
  • Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
  • Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
  • Wrap dough in plastic wrap and refrigerate for 15 minutes.
  • Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
  • Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
  • Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
  • Reduce oven to 350F (180C).
  • B. Filling:
  • Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
  • Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.

Nutrition Facts : Calories 404.2, Fat 18, SaturatedFat 10.6, Cholesterol 133.7, Sodium 198.2, Carbohydrate 56.1, Fiber 0.8, Sugar 32.1, Protein 6


the Perfect Lemon Tart image

From 'Luscious Lemon Desserts'. Easy and impressive looking. After prebaking crust, look for any cracks that the filling could seeep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal it. This recipe uses aproximately 4 lemons.

Provided by skat5762

Categories     Tarts

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter
2 tablespoons finely grated lemons, zest of
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
2 pinches salt
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy cream (whipping)
confectioners' sugar, for dusting


  • Position a rack in the middle of the oven and preheat the oven to 350-degrees.
  • Have ready an 11-inch tart pan with a removable bottom.
  • Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
  • Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
  • Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
  • Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
  • Bake for 20 minutes, or until the crust is light golden brown.
  • Let cool on a wire rack while making the filling.
  • Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
  • Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
  • Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
  • Whisk the cream into the egg mixture until just blended.
  • Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
  • Bake for 25-30 minutes, or until the filling is just set in the center.
  • Let the pie cool on a wire rack.
  • Just before service, generously sift confectioners' sugar over the tart.
  • Cut into wedges and serve.
  • Note: You may wish to use slightly less zest than called for, and taste the batter.
  • My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.


Lemon Tart Recipe image

Provided by Shiran

Number Of Ingredients 7

fully baked tart crust
2 large eggs plus 2 egg yolks ((or 3 whole eggs))
3/4 cup (150 g/5.3 oz) granulated sugar
1 tablespoon lemon zest
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tablespoons heavy cream (, optional)
1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces


  • To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
  • Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it-the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
  • Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.


Lemon Tart image

This Lemon Tart made in a buttery shortbread cookie crumb crust with a sweet and tart lemon filling is a stunning yet easy-to-make dessert!

Provided by Rebecca Hubbell

Categories     Dessert

Time 4h40m

Number Of Ingredients 8

1 (10 oz.) package Lorna Doone shortbread cookies
6 tablespoons unsalted butter (melted)
1⅓ cup granulated sugar
½ cup freshly squeezed lemon juice
2 large eggs (room temperature)
3 large egg yolks (room temperature)
1 tablespoon lemon zest (grated finely)
½ cup salted butter (cut into pieces)


  • Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick spray and set aside.
  • Pulse all of the cookies in a food processor until fine crumbs form.
  • Add the melted butter to the food processor with the crumbs and pulse until the mixture begins to clump together.
  • Press the crust mixture into the prepared tart pan and tamp down with the flat bottom of a measuring cup or tamper to compact.
  • Bake the crust for 8 to 10 minutes until golden brown.
  • In a medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks, lemon zest, and butter pieces. Cook over medium low, whisking constantly, for 8 to 10 minutes until the mixture thickens and coats the back of a spoon. If it hassn't thicken, turn the heat up just a bit, but keep it at medium heat or below.
  • Strain the lemon mixture through a fine mesh sieve to remove any zest, stray seeds, or lumps.
  • Pour the filling into the baked crust and use an offset spatula to spread it smooth.
  • Bake for an additional 5 minutes to help set the lemon filling.
  • Cool completely at room temperature, then chill in the refrigerator for 2 to 3 hours before slicing and serving.
  • Pop the tart out of the tart pan and place on a large serving plate.
  • Top with lemon slices, fresh berries, edible flower petals, etc.

Nutrition Facts : Calories 340 kcal, Carbohydrate 28 g, Protein 2 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 152 mg, Sodium 99 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 8 g, ServingSize 1 serving


Quick lemon tart recipe image

Inspired by Jamie's 30 Minute Meals, we've found this easy lemon tart recipe - a quick dessert that's ready in just 10 mins and guaranteed to impress!

Provided by Jessica Dady

Categories     Dessert

Time 10m

Yield Makes: 1

Number Of Ingredients 4

300g (10½ oz) lemon curd
150ml (¼ pint) double cream, whipped
2 lemons, zest only
20cm (8in) ready-made sweet pastry case


  • Mix together the lemon curd with the cream and the zest of 1 lemon.
  • Spoon into the pastry case and refrigerate until ready to serve.
  • Sprinkle with the zest of the second lemon just before serving.

Nutrition Facts : @context https, Calories 2385 Kcal, Sugar 186.3 g, Fat 121.7 g, SaturatedFat 66.1 g, Sodium 1.02 g, Protein 19.2 g, Carbohydrate 314.4 g


Lemon Tart image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

3 lemons, zest grated, juiced
3 large eggs
1/2 cup plus 1 tablespoon sugar
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 (9 1/2-inch) tart shell made from Sweet Tart Dough, prebaked, recipe follows
1 lemon
1/4 cup Apricot Glaze
Mint leaves
1 cup plus 1 tablespoon confectioners' sugar
1 3/4 cup all-purpose flour
Pinch salt
9 tablespoons unsalted butter, softened
1 large egg


  • Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
  • Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.


Lemon tart recipe image

Lemon tart is a classic recipe that's also a family favourite. It's so easy to make and taste delicious too. A simple dessert for sharing!

Provided by GoodtoKnow

Categories     Dessert, Snack

Time 1h25m

Yield Serves: 8-10

Number Of Ingredients 12

150g (5oz) plain flour
Pinch of salt
100g (3½oz) unsalted butter
50g (1¼oz) caster sugar
1 medium egg
Few drops of vanilla extract
3 medium eggs
100g (3½oz) caster sugar
142ml carton double cream
Finely zested rind and juice of 3 lemons
Icing sugar, for dusting
23cm (9in) fluted flan tin


  • To make the pastry: Place all the ingredients into the bowl of a food processor and whizz until the mixture starts to bind together. Alternatively, tip the flour and salt into a bowl, and add the butter, cut into chunks. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and then add the egg and vanilla extract, and mix to bind the ingredients together.
  • Tip the dough out on to a floured worktop and knead it very lightly to give a smooth surface, then roll it out and use it to line the flan tin. Chill the pastry case for at least 15 minutes. Set the oven to Gas Mark 5 or 190°C and place a baking sheet in the oven to heat up.
  • Line pastry case with a sheet of baking parchment and fill with baking beans. Bake for 12 minutes, then carefully lift out the parchment paper with the baking beans and return the case to the oven for a further 3-5 minutes, or until light golden. Remove from oven. Reduce oven temperature to Gas Mark 4 or 180°C.
  • To make the filling: Beat the eggs, then add sugar, cream and lemon rind and juice, and mix well. Pour mixture into the pastry case, filling it almost to the top.
  • Bake the tart in the centre of the oven for 20-30 minutes, or until the edges of the filling have set and it is just slightly wobbly in the centre. Remove from the oven, slide the flan tin on to a wire rack and leave the tart to cool in the tin for about 20-30 minutes. Remove from the tin and leave to cool completely. Chill the tart well, and dust it with icing sugar just before serving.

Nutrition Facts : @context https, Calories 290 Kcal, Fat 18 g

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