Description
A classic lemon tart that combines simplicity and elegance, perfect for any occasion.
Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 1 cup fresh lemon juice (about 4 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Start by preheating your oven to 350°F (175°C). Lay your pre-made pie crust into the tart pan, making sure it’s evenly spread across the pan’s bottom and up the sides. Place the crust in the oven and bake for 10-12 minutes until it’s lightly golden, which will prevent it from becoming soggy once the lemon filling is added. Remove from the oven and set it aside to cool while you prepare your filling.
- In a large mixing bowl, combine the fresh lemon juice, aromatic lemon zest, granulated sugar, beaten eggs, heavy cream, and a splash of vanilla extract. Using a whisk, mix these ingredients together until they’re perfectly smooth. Look for a creamy consistency with no lumps, ensuring your tart will bake evenly and have a clean finish.
- Carefully pour the silky lemon mixture into the cooled pie crust, gently using a spatula to smooth the top. Return the filled tart to the oven and bake for another 20-25 minutes. You know it’s done when the filling is mostly set with just a slight wobble in the center, indicating the ideal creamy texture.
- Once baked, remove the tart from the oven and allow it to cool to room temperature on a wire rack. To enhance the flavors and texture, refrigerate it for at least 2 hours. Before serving, dust the tart with a generous amount of powdered sugar for added sweetness and a touch of elegance.
Notes
Ensure the lemon zest is finely grated to avoid any bitter chunks in the tart. Cool the tart at room temperature before refrigerating to avoid condensation that might water down the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 5 g