Lemon Tart Recipe

Lemon tarts are a classic, simple dessert that can be made with or without food coloring. There are many different variations of this tart as well as which types of crusts you use to construct it.

Lemon Tart Recipe is an easy recipe that can be made with just a few ingredients. The tart is made in a pie crust and filled with lemon curd and fresh fruit. Read more in detail here: lemon tart recipe easy.

Lemon Tart Recipe

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This delightfully sour lemon tart is a wonderful treat to prepare when the weather is warm outdoors, with the right combination of tart and sweet. Lemon tart, or tarte au citron as it’s called in French, is an elegant, delightful dessert with a buttery, flaky crust and a creamy, rich, lemony custard-like interior.

It’s surprisingly simple to create a French lemon tart, and it’s a terrific way to use up leftover lemons. Don’t create lemonade when life hands you lemons. Prepare a lemon tart!

Lemon Pie vs. Lemon Tart

While the flavors of lemon tart and lemon pie are similar, there are several important variances. In comparison to a lemon pie, the lemon curd filling used in lemon tarts includes more lemon juice and zest. Because tarts are deeper and contain more filling than pies, a lemon pie will be deeper and have more filling.

Ingredients for a French Lemon Tart

Although lemon tart is a sophisticated dessert, it requires no special Ingredients to prepare at home.

Flour, butter, sugar, egg yolk, and cream are required To make the crust. Achieve sure all of your Ingredients are cool before beginning to make the flakiest, butteriest crust possible.

To make the filling, zest and juice some lemons (ideally organic). When it comes to baking, nothing beats freshly squeezed lemon juice.

Sugar, butter, eggs, and egg yolks will thicken the custard and give the filling its smooth, rich taste and texture.

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Lemon Tart Instructions

Are you prepared to offer the tastiest French lemon tart this summer? It’s not as difficult as you may assume. Gather your supplies and let’s begin cooking!

Crust Preparation

Begin by whisking together the egg yolk and cream in a small bowl to form the gorgeous buttery, flaky crust. Set it aside for the time being. In a large mixing basin, combine the flour, sugar, and salt. Stir everything together. Using a dough scraper, cut the cold butter into the flour mixture. Continue until the bits are approximately the size of peas.

Combine the cream, egg yolks, and flour in a mixing bowl. To make a dough, combine all of the Ingredients using a fork. Place the dough on a piece of plastic wrap and roll it into a disc. Wrap it well in plastic wrap and chill for an hour. Roll out the dough and place it in the tart pan.

Remove any extra crust from the edges and freeze for approximately half an hour. Preheat the oven to 375°F in the meanwhile. Preheat the oven to 350°F and bake the crust for 20 minutes. Now it’s time To make the filling!

Making the Filling for the Lemon Tart

Begin by whisking together the eggs and egg yolks in a mixing dish to prepare the lemon curd filling for your tart. Put them away. In a saucepan, combine the lemon zest, lemon juice, butter, and sugar. Cook, stirring regularly, over medium heat until it starts to boil. Turn off the heat under the lemon mixture.

This following step is crucial. Slowly pour in the egg mixture while continually swirling. If you pour too soon, the eggs will cook, which is not what you want. Return the mixture to the saucepan and simmer on low heat. Continuously stir until the filling thickens and starts to bubble. It’s done cooking when the lemon curd coats the back of a wooden spoon.

Pour into a basin. Cover with cling film, ensuring that it reaches the top of the curd. This prevents the curd from developing a skin.

Lemon Tart Preparation

Fill the tart shell with lemon curd. Bake for 10 minutes before transferring to the fridge for two hours to set. Slice the tart and serve it after it has set.

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Decorations for Lemon Tarts

Thinly sliced lemon wheels, fresh fruit such as blueberries or raspberries, edible flowers, or handmade whipped cream may be used to decorate your lemon pie.

Serving Suggestions for Lemon Tart

Serve your lemon tart with a tiny scoop of fresh in-season berries and a dollop of homemade whipped cream or ice cream. It’s also delicious when served with berry or fruit compote, Devonshire cream, or custard.

Making the Best Lemon Tart Tips

The crust and lemon curd may be made two to three days ahead of time, then assembled and baked on the day of serving.

To create lemon curd, use freshly squeezed lemon juice. You will notice a change.

When Crust Preparation, make sure your butter is very, very cold. This is essential for a flaky pastry crust.

If you’re short on time, you can easily use store-bought crust and lemon curd.

Pour the eggs slowly into the butter to avoid scrambling them. If you do, the eggs will cook, forcing you to start again.

When using cling film to cover the curd, make sure it reaches the top of the curd. This will prevent a skin from growing on top of it.

It’s time to remove the curd from the heat when it’s thick enough to coat the back of a wooden spoon. Remember that it will thicken as it cools, so don’t be concerned if the consistency isn’t just correct at first.

It’s possible that your pie isn’t setting because the lemon curd wasn’t cooked long enough.

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How to Keep Lemon Tart Fresh

Refrigerate your lemon tart for up to 5 days after covering or wrapping it.

Is It Possible to Freeze Lemon Tart?

Lemon tart may be frozen for later consumption. Consider cutting the pastry into separate pieces before freezing it to make your life a little simpler. Allow the tart to thaw overnight in the refrigerator before serving.

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Ingredients

for the yoghurt

freshly squeezed lemon juice

Instructions

To make the crust

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Step 1

In a mixing dish, whisk together the egg yolk and cream. Placed to the side.

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Step 2

Step 2

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In a large mixing bowl, sift the flour.

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Step 3

Step 3

In a mixing dish, whisk together the egg yolk and cream. Placed to the side.

Add the sugar and salt to taste. Stir everything together.

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Step 4

Step 4

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Pour in the chilled butter.

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Step 5

Step 5

In a large mixing bowl, sift the flour.

Using your hands or a bench scraper, cut the butter into the flour.

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Step 6

Step 6

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Combine until the chunks are the size of peas.

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Step 7

Step 7

Add the sugar and salt to taste. Stir everything together.

Fill the flour mixture with the yolk mixture.

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Step 8

Step 8

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To make a dough, mix everything together with a fork. Place a cling film sheet on your work surface. Place the dough on a piece of cling film. Form the dough into a disc, wrap it in plastic wrap, and chill for at least one hour.

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Step 9

Step 9

Pour in the chilled butter.

Preheat the oven to 375 degrees Fahrenheit. Roll out the dough to a thickness of 10 inches. Cut any extra dough from the edges and place it in the tart pan. Place for 30 minutes in the freezer.

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Step 10

Step 10

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Bake for 20 minutes, or until the tart crust is gently brown. Reduce the temperature to 350 degrees Fahrenheit and prepare the filling.

To make the filling

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Step 11

Step 11

Using your hands or a bench scraper, cut the butter into the flour.

In a mixing basin, whisk together the eggs and egg yolks.

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Step 12

Step 12

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In a saucepan, combine the lemon zest, lemon juice, butter, and sugar. Cook, stirring regularly, over medium heat until the liquid starts to boil. Turn off the heat under the lemon mixture.

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Step 13

Step 13

Combine until the chunks are the size of peas.

Slowly pour in the egg mixture while continually swirling.

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Step 14

Step 14

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Return the filling to the saucepan over a low heat.

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Step 15

Step 15

Fill the flour mixture with the yolk mixture.

Continuously stir until the filling thickens and starts to bubble. It’s done cooking when the lemon curd coats the back of a wooden spoon.

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Step 16

Step 16

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Pour into a basin.

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Step 17

Step 17

To make a dough, mix everything together with a fork. Place a cling film sheet on your work surface. Place the dough on a piece of cling film. Form the dough into a disc, wrap it in plastic wrap, and chill for at least one hour.

Cover with cling film, ensuring that it reaches the top of the curd.

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Step 18

Step 18

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Fill the tart shell with lemon curd.

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Step 19

Step 19

Preheat the oven to 375 degrees Fahrenheit. Roll out the dough to a thickness of 10 inches. Cut any extra dough from the edges and place it in the tart pan. Place for 30 minutes in the freezer.

Bake for 10 minutes before transferring to the fridge for two hours to set.

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Step 20

Step 20

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Slice, serve, and have pleasure!

Notes

Bake your lemon pie in a 9-inch tart pan.

This is a recipe for a delicious lemon tart. It’s made with a simple French pastry dough that is rolled out, coated in sugar and then baked. The filling is made from lemon zest, eggs, sugar and butter. Reference: french lemon tart recipe.

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