Description
A classic French dessert, this lemon tart boasts a creamy, tangy filling and a buttery crust. Perfect for any occasion!
Ingredients
Units
Scale
- 8 eggs
- 1 1/2 cups (355 ml) caster sugar (superfine sugar)
- Grated zest and freshly squeezed juice of 4 lemons
- Freshly squeezed juice of 2 limes
- 1 1/4 cups (300 ml) heavy cream
- Icing sugar
- Whipped cream
Instructions
- Preheat oven to 350°F (177°C).
- For the filling:
- Whisk eggs, sugar, lemon zest, lemon juice, and lime juice in a medium bowl. Slowly pour in cream and whisk to combine.
- Pour custard into the pie crust. (To avoid spills, place the crust halfway into the oven before pouring.)
- Bake for 25-30 minutes, or until set (a slight wobble in the middle is okay).
- Remove from oven and place on a wire rack.
- Trim excess pastry with a sharp knife.
- Cool completely on a rack. Refrigerate, lightly covered with foil, if not serving immediately.
- To serve:
- Dust with icing sugar.
- Serve with whipped cream.
Notes
- Use a blind-baking method for the crust to prevent a soggy bottom. Partially bake the crust before adding the filling.
- For a more intense lemon flavor, use Meyer lemons for their sweeter and less acidic profile.
- Leftover tart can be stored in the refrigerator for up to 3 days; cover tightly with plastic wrap to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 150