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Lemon Tart

March 23, 2018 By Mihaela K. Sebrek 2 Comments

Crispy shortbread crust with creamy dreamy lemon filling, a perfect combination of sweet and tart. This dessert makes you crave for more.


Lemon Tart

When life gives you lemons, make lemonade?! Nope, make lemon tart!!! Spring has finally arrived, at least when you look at the calendar or in an astronomical way. Here in Croatia, it is winter time all over again.  After only one week of warm weather, here comes the snow again and minus degrees Celsius. It is so cold outside, that I can’t believe that is the end of March. Lemon Tart

By all means, temperatures should start to rise above zero degrees Celsius at the end of the week, so to honor that, here is one true spring/summer recipe. Hello, sunny days and warm weather!!!

Lemon Tart

The recipe is slightly adapted from Mary Berry’s Tarte au citron.

Print Recipe
5 from 2 votes

Lemon Tart

Crispy shortbread crust with creamy dreamy lemon filling, a perfect combination of sweet and tart. This dessert makes you crave for more.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Dessert
Servings: 12
Author: Mihaela K. Sebrek

Ingredients

For the crust:

  • 175 grams all-purpose flour (1 1/3 cup + 1 1/2 tbsp; 6.2 oz)
  • 100 grams cold butter (3.5 oz) cut into small cubes
  • 30 grams icing sugar (3 1/2 tablespoons)
  • 1 egg yolk
  • pinch of salt
  • 1 tablespoon cold water

For the filling:

  • 5 eggs
  • 125 ml heavy cream (1/2 cup; 4.2 fl oz)
  • 220 grams granulated sugar (1 cup +1 tbsp; 7.76 oz)
  • 4 lemons juice and zest
  • pinch of salt

Instructions

  • To make the pastry, in a food processor, combine the flour, sugar, and salt.
  • Pulse a few time to combine, add butter and continue to pulse until mixture resembles breadcrumbs, then add egg yolk and water. Pulse again until the mixture sticks together then tip onto the work surface and knead a pastry two or three times to make it smooth.
  • Grease 23 cm/9inch tart pan.
  • Press pastry firmly and evenly into the bottom and up the sides of the pan, trim the excess pastry from the sides. Cover loosely with foil and chill in the fridge for 30 minutes.
  • Preheat oven to 200 °C (400 °F).
  • Remove from the fridge and fill foil with baking beans. Bake blind for 15 minutes, then remove foil and beans and bake for another 10-12 minutes or until is pale golden and completely dry.
  • Set aside to cool.
  • Reduce oven temperature to 170 °C (325 °C).
  • For the filling, whisk eggs and sugar with wire whisk, add rest of ingredients and whisk until they are all well combined. Pour filling into cooled crust. Bake for about 30 minutes or until just set but still slightly wobbly in the center.
  • Cool completely and serve dusted with icing sugar.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!

 Lemon Tart

Filed Under: Dessert, Pies and Tarts, Spring and Summer Recipes

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Reader Interactions

Comments

  1. Franjo

    November 4, 2021 at 5:09 pm

    5 stars
    Super je

    Reply
    • Mihaela K. Sebrek

      December 16, 2021 at 5:24 pm

      hvala Franjo 🙂

      Reply

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