This simple lemon tart packs a flavour punch! Crispy pastry shell and a lemon filling that is perfectly set. Aromatic, sour, and sweet, all balanced into each bite!
Nick’s favourite thing…
I love how tart this pie is. Something I don’t like about lemon desserts is how strong in flavor they are. In my opinion, they’re often too sweet and too sour. Not a good combo. I want nice flavors, not to be so overwhelmed with flavor that I regret eating it. This tart has a flavor punch but it’s not a high tart. It’s short. So you get a small tap rather than a punch in the tastebuds. Still super pleasant to eat though!
What does Lemon Tart taste like?
I love how crisp the tart shell is in this recipe. I know that some people don’t like the pastry or tart shell in pies and tarts. They prefer the filling. It’s like those who prefer the cupcake over the frosting. But this tart shell will have everyone loving it. It’s that good!
What are the ingredients I need?
All-purpose flour – also known as plain flour.
Powdered sugar – also known as icing sugar.
Vanilla extract – always use good quality vanilla extract!
Unsalted butter – for this recipe, it’s important to us good quality butter. In fact every ingredient needs to be good quality. It just makes this tart even more indulgent!
Eggs – the eggs in this recipe help set the custard. The egg whites are used for the meringue. For the egg whites, make sure your bowl is clean. Use either a glass or metal bow, not plastic. And make sure there’s no egg yolks in the egg whites or they will not whip up properly.
Caster sugar – also known as superfine sugar.
Lemon zest and juice – make sure it’s fresh!
Heavy cream – this is the type of cream you use for whipping.
Cream of tartare – this will help make the meringue whip up better. You can use 1/4 tsp of fresh lemon juice or vinegar in its place.
My Top Tips!
- Chill time is so important for this recipe. The filling needs time to rest and set in the fridge before serving. It’s also really nice when served chilled.
- I would recommend making and adding the meringue on top right before serving.
Other Recipes You Might Like!
- Lemon meringue cheesecake – so indulgent and fresh!
- Lemon Sponge Cake – so zesty and aromatic.
- Lemonade cake – tall, sexy, just like Queen Bey!
- Lemonade Cookie Cupcakes – So cute and easy to make!
- Blueberry Lemon Cupcakes – Spring all in one cupcake!
I hope you guys enjoyed this simple but delicious Lemon Tart recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
- 1 1/2 cups (225 g) all-purpose flour
- 1/2 cup (75 g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup (110 g) unsalted butter
- 4 egg yolks
- 3/4 cup (115 g) caster sugar
- 1 tbsp lemon zest
- 3/4 cup (185 ml) fresh lemon juice
- 4 eggs
- 1/2 cup (125ml) heavy cream
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 1/3 cup (70 g) caster sugar
Learn How To Make it! [VIDEO]
- Add the flour, vanilla extract and powdered sugar to the bowl of a food processor and blitz for 20 seconds to combine. Add the butter and pulse until you reach lentil sized pieces. Add the egg yolks and blitz until small clumps of dough form. Keep the egg whites because we’ll be using them for the meringue!
- Turn the crumbly mixture out your workbench and bunch it together (without kneading). Form a rough disc shape and then wrap in plastic. Chill for 60 minutes.
- Preheat your oven to 180°C / 355°F.
- Dust your workbench with flour and use a rolling pin to roll out to 14 inches wide. Carefully roll over the rolling pin and then transfer and unroll over a 9-inch tart tin with removable bottom. Carefully lift the dough over the tart to allow it to naturally fall into the corns of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven. Discard excess dough.
- Place the pie tin on a baking tray. Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes.Then take it out of the oven, carefully lift out the beads using the baking paper and bake on 150°C / 300°F for a further 10 minutes. Once baked, allow to cool completely.
- Add the sugar, lemon zest, lemon juice (must be freshly squeezed), eggs and cream into a medium sized mixing bowl and whisk until well combined. Pour the filling into the baked pie crust and bake for 10minutes. Then turn around in the oven and bake for 5-6 minutes. It will still be jiggly in the centre.
- Add about 1 tsp of white vinegar in the bottom of a clean glass or metal bowl and wipe down until dry. Add the egg whites and cream of tartar and use a whisk or electric hand mixer to whip until frothy. While the mixer is on high speed, add the sugar 1 tbsp at a time. Once it’s all in there continue whipping for 10 minutes until thick and glossy.
- Add to a piping bag fitted with an open star tip and pipe swirls on top of the baked tart. Slice and serve!