Lemon Tart Recipe
Overview:
Indulge in the citrusy delight of a homemade Lemon Tart! This recipe, brought to you by lovewithrecipes.com, promises a tangy-sweet filling encased in a buttery, crisp pastry shell. Perfect for dessert lovers and aspiring bakers alike, this Lemon Tart is sure to impress with its vibrant flavors and elegant presentation.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Yield: 1 Tart
- Calories: 4258.8
- Fat Content: 214.8g
- Saturated Fat Content: 124g
- Cholesterol Content: 1951.1mg
- Sodium Content: 1312.1mg
- Carbohydrate Content: 537g
- Fiber Content: 15g
- Sugar Content: 283.5g
- Protein Content: 67.2g
Ingredients:
- 500g cake flour
- 1 pinch of salt
- 125g butter
- 80g caster sugar
- 2 tsp vanilla essence
- 5 extra-large eggs (yolks separated)
- 50g caster sugar (for filling)
- 4 lemons (zest and juice)
- 270g caster sugar (for filling)
- 2 lemon slices (for decoration)
Instructions:
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Prepare the Tart Base:
- Preheat your oven to 220ºC and generously spray a deep 25 cm loose-bottomed tart tin with non-stick cooking spray.
- In a food processor, combine the cake flour, a pinch of salt, butter, and 80g of caster sugar. Process until the mixture resembles fine breadcrumbs.
- Add the egg yolks, vanilla essence, and a tablespoon of cold water. Process until the mixture forms a firm pastry. Add a little extra flour if needed.
- Cover the pastry with cling wrap and let it rest for 15 minutes.
- Roll out the pastry on a floured surface and cut it to fit the tart tin.
- Press the pastry lightly into the sides of the tin and refrigerate for 20 minutes to firm up, which helps prevent shrinking during baking.
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Bake the Tart Base:
- Prick the pastry base with a fork and line it with baking paper.
- Fill the lined pastry with dried beans, spreading them evenly to the edges.
- Bake in the preheated oven for 5 minutes.
- Remove the baking paper and beans, then return the pastry to the oven for an additional eight minutes until lightly golden.
- Lower the oven temperature to 140ºC in preparation for baking the filling.
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Prepare the Filling:
- While the tart base bakes, prepare the filling. In a bowl, beat together the egg yolks, 50g of caster sugar, lemon zest, and juice until well combined.
- Allow the mixture to stand while the tart base finishes baking.
- Pass the lemon mixture through a sieve to ensure a smooth filling.
- In a separate bowl, beat the cream until it forms soft peaks. Then, gradually beat in the lemon and egg mixture until thoroughly combined.
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Assemble and Bake:
- Once the tart base is baked and slightly cooled, pour the lemon filling into it.
- Bake the assembled tart in the oven at 140ºC for 60-65 minutes, or until the filling is set. It should have a slight wobble but will firm up as it cools.
- If the pastry edges are browning too quickly, cover them loosely with foil to prevent burning.
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Cool and Decorate:
- Allow the Lemon Tart to cool completely in the tart tin.
- Once cooled, decorate the tart with glazed lemon slices and a dusting of caster sugar for an elegant finish.
Serving Suggestions:
This Lemon Tart is best served chilled, making it a refreshing dessert option for warm weather gatherings or after-dinner treats. Pair slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. Enjoy the zesty burst of lemon flavor in every bite!
Storage:
Store any leftover Lemon Tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The tart may soften slightly upon storage, but its flavors will remain deliciously intact.
Enjoy Your Citrusy Delight!
Treat yourself and your loved ones to the delightful taste of homemade Lemon Tart. With its buttery pastry crust and tangy lemon filling, this dessert is a true crowd-pleaser. Whether you’re hosting a dinner party, potluck, or simply craving a sweet treat, this recipe is sure to brighten any occasion. Happy baking! 🍋🥧
