Description
Delightful lemon tarts with a buttery crust and creamy lemon filling that perfectly balances sweet and tart.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter (softened)
- 1 egg yolk
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup heavy cream
Instructions
- Prepare the crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and soft butter. Mix until crumbly. Add the egg yolk and salt, and mix until the dough comes together.
- Roll and chill: Roll the dough out on a floured surface to about 1/4 inch thick. Press the dough into a tart tin or individual molds. Poke holes in the bottom with a fork to prevent bubbling. Chill the crust in the refrigerator for 30 minutes.
- Pre-bake the crust: Preheat your oven to 350°F (175°C). Once chilled, bake the crust for 15-20 minutes or until golden. Remove from the oven and set aside to cool.
- Make the filling: In a bowl, whisk together the granulated sugar, lemon juice, eggs, and lemon zest until well combined. Slowly add in the heavy cream and whisk until smooth.
- Fill the crusts: Pour the lemon filling into the cooled tart crusts, filling them about three-quarters full.
- Bake again: Bake in the oven for another 20-25 minutes or until the filling is set but still slightly jiggly in the center.
- Cool and serve: Let the lemon tarts cool completely before serving. You can chill them in the refrigerator for a more refreshing taste.
Notes
Use fresh lemons for best flavor. Chill the dough to ensure a flaky crust. Avoid overbaking to prevent a rubbery texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg