On a spring day, a fresh, sweet and tart lemon tart can certainly add a splash of colour to your day. The aroma of lemon complements the crunchiness of the tart crust, making it full of energy and pleasure the moment you taste it. Today, let’s learn how to make a tantalising lemon tart and let this refreshing dessert bring a bright mood to your day.
Ingredients Preparation
To make a delicious lemon tart, we need to prepare the following ingredients:
- Medium gluten flour: 200g
- Unsalted butter: 100g, cut into small pieces and refrigerated
- Sugar: 80g
- Salt: a pinch
- Cold water: 4-5 tablespoons
- Eggs: 3 (one for the tart crust)
- Fresh lemon juice: 120ml
- Lemon zest shavings: for 2 lemons
- Icing sugar: 150g
- Corn starch: 2 tablespoons
- Whipped cream: 200ml
Steps
1. Make the tart crust
- Place the flour, cold butter and granulated sugar in a food processor, add a pinch of salt and pulse until the mixture is gravelly.
- Add the cold water in small batches, mixing for a few seconds at a time, until the dough begins to coalesce.
- Remove the dough, gently knead into a ball, wrap in cling film and chill in the fridge for at least 30 minutes.
- Remove the chilled dough from the refrigerator, place it on a floured work surface and roll it out into a circle, slightly larger than the tart mould.
- Spread the rolled out dough into the tart mould, pressing lightly with your fingers to secure it and remove any excess dough around the edges.
- Using a fork, gently poke holes in the bottom of the tart crust and chill in the fridge for 15 minutes.
- Preheat the oven to 180°C.
- Remove the chilled tart crust, cover with baking paper and line with baking beans or weights and bake blind for 15 minutes.
- Remove the baking paper and weights and continue baking for a further 5 minutes or until the edges of the tart crust are golden brown.
- Beat an egg and spread it over the half-baked tart crust and bake for another minute to form a closed layer and prevent the filling from oozing out.
2. Make the lemon filling
- In a heatproof bowl, beat two whole eggs and one egg yolk, add the icing sugar and cornstarch and mix well.
- Add the lemon juice and lemon zest crumbs and mix well.
- Pour mixture into a small saucepan and heat over medium-low heat, stirring constantly until thickened.
- Remove from heat and slowly add whipped cream, whisking until smooth.
- Add the lemon filling to the lemon tart to welcome this joyous time of spring and create a brightly coloured and flavourful lemon tart to add a bright mood to your life. With its refreshing taste and sweet and sour aroma, lemon tart will not only awaken your taste buds, but also make you feel the vitality of spring. Here is an easy-to-follow lemon tart recipe for you to make a delicious lemon tart at home.
Lemon Tart Recipe
Ingredients
- Tart crust:
- 200 grams of all-purpose flour
- Unsalted butter 100 g, cut into small pieces and refrigerated
- 50g granulated sugar
- A pinch of salt
- Cold water 4-5 tablespoons
- Lemon filling:
- 3 eggs (one for the crust)
- 80 grams granulated sugar
- 120ml fresh lemon juice
- Lemon zest shavings, for 2 lemons
- 2 tablespoons corn starch
- 200ml whipping cream
Steps
- Make the tart crust:
- Place the flour, cold butter, granulated sugar and a pinch of salt in a food processor and beat until the mixture is gravelly.
- Gradually add cold water, mixing all the time, until the dough can be pinched together.
- Remove the dough, gently knead into a ball, wrap in cling film and chill in the fridge for 30 minutes.
- Remove from the fridge and roll out on a floured surface to a circle slightly larger than the tart mould.
- Gently place the pastry into the tart mould and use your fingers to firm up the edges and remove any excess.
- Lightly prick holes in the pastry with a fork and return to the fridge for 15 minutes.
- Preheat the oven to 180°C. Bake the tart crust in the oven for about 15 minutes until half cooked.
- Make the lemon filling:
- In a bowl, beat the remaining two eggs and one egg yolk, add the icing sugar, cornstarch and mix well.
- Pour in the lemon juice and lemon zest shavings and stir until incorporated.
- Transfer the mixture to a small saucepan and heat over low heat until thickened, stirring constantly to avoid a mushy bottom.
- Remove from heat and slowly whisk in whipped cream until smooth.
- Assemble and bake:
- Remove the pre-made tart crust from the oven and pour in the lemon filling.
- Return the tart to the oven and continue baking for about 30 minutes, or until the filling is set.
- Remove and let cool to room temperature, then chill in the refrigerator.
