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–+ servings
Linda S. Smith

Lemon Tart

A refreshing and tangy dessert that combines a buttery crust with a zesty lemon filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, French
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 pie pie crust Store-bought or homemade
For the filling
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup freshly squeezed lemon juice Fresh lemons are key for vibrant taste
  • Zest of 2 lemons
  • 1/4 cup heavy cream Can be substituted with coconut cream for dairy-free
  • to taste powdered sugar For dusting before serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lay the pie crust in a tart pan, gently pricking the bottom with a fork. Bake until lightly golden, about 15 minutes.
  3. In a mixing bowl, whisk together the sugar, eggs, egg yolks, lemon juice, and lemon zest until well combined.
  4. Stir in the heavy cream to add richness to your filling.
  5. Pour this vibrant lemon mixture into your baked tart shell.
Baking
  1. Bake for 20-25 minutes, or until the filling is set but still has a slight jiggle in the center.
Cooling
  1. Allow the tart to cool to room temperature before placing it in the refrigerator to chill for at least 2 hours.
  2. Just before serving, dust the top with powdered sugar for that finishing touch.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 50mgSugar: 25g

Notes

Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh berries or mint leaves.

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