Homemade Lemon Tart (Print Version)
# Ingredients:
→ For the shortcrust pastry
01 -
50g of powdered sugar
02 -
200g of flour
03 -
1 egg yolk
04 -
100g of chilled butter, diced
05 -
2 tablespoons of cold water
06 -
A pinch of salt
→ For the lemon cream
07 -
Zest of two lemons
08 -
100g of butter, cut into small pieces
09 -
150g of granulated sugar
10 -
3 whole eggs
11 -
100ml of lemon juice (from 2–3 lemons)
# Instructions:
01 -
In a bowl, mix together the flour, powdered sugar, and a pinch of salt. Rub in the cold butter with your fingertips until it's crumbly. Toss in the egg yolk and the cold water, then quickly knead the dough. Shape it into a ball, wrap it up, and pop it in the fridge for half an hour.
02 -
Warm up the oven to 180°C. Roll out your dough, then line a greased tart pan with it. Prick the bottom with a fork, lay down some baking paper, and toss in baking weights. Bake the base for 15 minutes, then take off the weights and paper. Bake for another 5 minutes to get that golden touch.
03 -
Grab a saucepan and whisk together the eggs, sugar, lemon juice, and zest. Cook this mix gently on low heat, stirring, until it thickens (around 5–7 minutes). Once off the heat, mix in the butter.
04 -
Pour the creamy mix onto your baked crust, smoothing it out evenly. Let it chill in the fridge for at least two hours before serving.
# Notes:
01 -
Keep the tart chilled in the fridge; it'll stay good for up to 3 days.
02 -
Feel free to jazz it up with lemon slices or zest for decoration.