Revel in the zesty and refreshing taste of this Classic Lemon Tart, an exquisite dessert that combines the bright flavors of lemon with a smooth, creamy filling, all encased in a buttery crust. It’s a dessert that promises to deliver both in taste and presentation.
Why You’ll Love This Recipe: This lemon tart is a perfect blend of tartness and sweetness, with a rich, velvety texture that’s simply irresistible. The meringue topping adds a light and fluffy contrast, making each bite a delightful experience.
Perfect Occasion: This tart is perfect for spring and summer gatherings, afternoon tea parties, or anytime you crave a light and refreshing dessert. It’s also a showstopper for special occasions like Mother’s Day or a spring brunch.
Decoration Tips: For a stunning presentation, you can torch the meringue until it’s golden to add a toasty flavor and a beautiful color contrast. Garnish with thin lemon slices or zest for an extra pop of lemony brightness.
Ingredients for the Crust:
- 2 cups of all-purpose flour
- 1/4 cup of powdered sugar
- 2/3 cup of unsalted butter, cubed
- 2 egg yolks
- 1 tablespoon of cold water
- A pinch of salt
Instructions for the Crust:
- Sift flour, powdered sugar, and salt into a mixing bowl. Add cubed butter and blend until the mixture resembles coarse crumbs.
- Mix in egg yolks and water, and knead until the dough forms.
- Roll out the dough thinly, place it in a greased 11-inch tart pan, prick with a fork, and refrigerate for 20 minutes.
- Pre-bake the crust at 350°F for 10 minutes.
Ingredients for the Lemon Filling:
- 1 cup of lemon juice
- 1 cup of sugar
- 1 tablespoon of cornstarch
- Zest of one lemon
- 4 whole eggs
- 4 egg yolks
- 3/4 cup of heavy cream
Instructions for the Filling: 5. Whisk together lemon juice, sugar, cornstarch, lemon zest, eggs, egg yolks, and cream until smooth.
- Pour the filling into the pre-baked crust and bake at 350°F for 30 minutes. Let cool completely.
Ingredients for the Meringue:
- 1/2 cup of egg whites (about 3-4 large egg whites)
- 1 cup of sugar
- 1/4 cup of water
- 1/2 teaspoon of citric acid
Instructions for the Meringue: 7. Cook sugar and water in a saucepan over medium heat until it starts to boil.
- Begin to whip the egg whites. Once the syrup reaches 240°F, add citric acid.
- Slowly pour the hot syrup into the whipped egg whites while continuing to beat at high speed for 5 more minutes until stiff peaks form.
- Spread the meringue over the cooled tart and, if desired, lightly torch the top.
Enjoy this delightful Classic Lemon Tart, a perfect combination of tangy and sweet flavors that’s sure to please any palate!
