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Lemon Tart

60 Minutes

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Step 1

Combine the all purpose flour, sugar, and sea salt together. Then, add butter and egg yolk. Mix until crumbly.

Step 2

Transfer the pastry to a work surface and roll into a ball.

Step 3

Butter the tart pan. Flatten the pastry evenly over the bottom and up the sides of the pan. Then prick the crust all over with a fork and freeze at least 30 minutes to 1 hour before baking.

Step 4

Line the tart with foil and bake for 25 minutes. If the dough is puffed, press down gently with spoon.

Make sure it is firm and golden brown.

Step 5

For the fillings, put sugar, eggs, butter, lemon zest, and juice together. Mix for 5 minutes until it’s fluffy.

Set the bowl over a simmering pot of water and cook the mixture, stirring constantly, until the mixture thickened about 10 minutes.

Step 6

Cover the lemon curd and refrigerate for 30 minutes.

Step 7

Pour the lemon curd into the cooled tart crust. Refrigerate tart until set or overnight. Serve with whipped cream and fresh fruits.

Ingredients

Tart Crust

  • All Purpose Flour
    ​1 1/2 cup

  • Sugar

       1/2    cup

  • Sea salt

       1/4    tablespoon

  • Unsalted butter
    9       tablespoon

  • Large egg

       1       egg

Lemon Filling

  • Granulated sugar
    1       cup

  • Large eggs
    4       eggs

  • Unsalted butter
    2/3    cup
     

  • Fresh lemon zest
    2       tablespoon
     

  • Fresh lemon juice
    1/2    cup

  • Your Favorite Fruit Toppings

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Recommended Product

All Purpose Flour
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