Description
Indulge in the ultimate creamy lemon tart with this easy-to-follow recipe. Featuring a buttery shortbread crust and a silky, vibrant lemon curd, it’s a dessert that truly shines.
Ingredients
- For the Shortbread Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cubed
- 1–2 tablespoons ice water
- For the Creamy Lemon Curd Filling:
- ¾ cup (180ml) fresh lemon juice (from 3–4 large lemons)
- 1 ½ cups (300g) granulated sugar
- 4 large whole eggs
- 2 large egg yolks
- ½ cup (113g) unsalted butter, cold and cubed
- ½ cup (120ml) heavy cream
Instructions
- 1. Prepare the Crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough just comes together. Press into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
- 2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Cool completely.
- 3. Make the Lemon Curd: In a heatproof bowl set over simmering water (double boiler), whisk lemon juice, sugar, whole eggs, and egg yolks. Whisk continuously for 8-10 minutes, until mixture thickens and coats the back of a spoon (170°F/77°C).
- 4. Finish the Curd: Remove from heat. Stir in cold, cubed butter until melted. Whisk in heavy cream until smooth. Strain the curd through a fine-mesh sieve into a clean bowl.
- 5. Assemble and Bake the Tart: Pour warm curd into the cooled, pre-baked crust. Gently tap the pan to release air bubbles. Bake at 325°F (160°C) for 20-25 minutes, until edges are set but the center still has a slight wobble.
- 6. Cool and Chill: Let the tart cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Prep Time: 45 mins
- Cook Time: 30 mins