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Easy Lemon Tart

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A delightful dessert featuring a buttery crust and a silky, tangy lemon filling, perfect for any occasion.

Ingredients

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  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • 1¼ cups all-purpose flour
  • ½ cup confectioners’ sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter, chilled
  • ¼ cup lemon zest
  • ½ cup lemon juice (about 4 lemons)
  • 2 large eggs
  • 7 large egg yolks
  • ½ cup honey
  • Salt to taste
  • 4 tablespoons unsalted butter, chilled
  • 2 tablespoons heavy cream
  • Berries (optional)
  • Confectioners’ sugar (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a tart pan lightly with butter.
  3. Whisk together the egg yolk, heavy cream, and vanilla extract in a bowl.
  4. Combine the flour, confectioners’ sugar, and kosher salt in another bowl.
  5. Cut the chilled unsalted butter into the flour mixture until it resembles coarse crumbs.
  6. Stir the egg mixture into the flour mixture until the dough begins to come together.
  7. Press the dough into the prepared tart pan, covering the bottom and sides evenly.
  8. Blind bake the crust for 15 minutes until lightly golden.
  9. Zest the lemons and squeeze out juice to measure ½ cup.
  10. Whisk together the lemon zest, lemon juice, eggs, egg yolks, and honey in a mixing bowl until well combined.
  11. Pour the lemon mixture into the baked tart shell.
  12. Bake for an additional 20-25 minutes until the filling is just set around the edges.
  13. Cool the tart slightly on a wire rack, then chill in the refrigerator for at least 2 hours before serving.
  14. Serve chilled, garnished with berries and a dusting of confectioners’ sugar, if desired.

Notes

Ensure your butter is very cold for a flakier crust. Use fresh lemons for the best flavor.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-tart/