Lemon Tart

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Lemon Tart made with buttery shortbread like crust and smooth homemade lemon curd filling. A bright, tangy dessert perfect for spring and special occasions.

Prep Time20

Cook Time1

Total Time25

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Lemon Curd

2/3 cup granulated sugar
1 Tablespoon lemon zest
4 egg yolks
1/2 cup fresh lemon juice
1/2 cup butter cut into cubes

Shortbread Crust

12 Tablespoons butter cut into cubes
2/3 cup powdered sugar
2 egg yolks
2 cups all-purpose flour

Instructions

To Make Lemon Curd

In a small food processor pulse together the sugar and lemon zest until well incorporated. This step is optional, if you do not have a food processor you can choose to strain your mixture at the end instead.
2/3 cup granulated sugar, 1 Tablespoon lemon zest
Whisk together the sugar with the egg yolks until they are a pale yellow color.
4 egg yolks
Slowly whisk in the lemon juice until fully combined.
1/2 cup fresh lemon juice
Place the pan over a medium how heat, constantly whisking, cook for about 10-15 minutes. You want the mixture to thicken slightly so that it will coat the back of a spoon, and when you draw your finger through it, it does not run together. This is also approximately 170º F, if you prefer to use a thermometer.
Remove the pan from the heat and add the pats of butter. Stir until they are full incorporated.
1/2 cup butter
If your mixture has lemon zest pieces or you want to make sure it is extra smooth, you can pour through a strainer at this point.
Pour the mixture into a bowl or liquid measuring cup. Cover with plastic wrap, making sure the plastic is directly touching the curd to prevent a film from forming. Stir in the fridge for it to cool.

To Make Crust

Add the cubes of butter, powdered sugar and egg yolks to a food processor. Pulse until the mixture comes together and specks of butter are all throughout.
12 Tablespoons butter, 2/3 cup powdered sugar, 2 egg yolks
Scrape down the sides and add the flour. Pulse until the mixture starts to come together to the point of a loose sand. When you pinch it together with your hands it holds together.
2 cups all-purpose flour
Pour onto a clean surface and work the dough together with your hands until it forms a disk. Cover and place in the fridge for 30 minutes.

Lemon Tart

Preheat oven to 350º F.
Remove the crust and lemon curd from the fridge. Place the disk in the center of a 9-inch tart pan. Using your hands press evenly into the pan and completely up the sides. Use a fork to generously pierce the bottom of the tart.
Bake for 25 minutes or until lightly golden brown. If it the crust puffs up in the center use a fork to pierce and remove the steam.
Remove from the oven and pour in the lemon curd. Spread into an even layer. Return to the oven and bake for 10 minutes, just until the edges are barely set, the center will still be giggly. Remove from the oven and cool.
Place in the fridge and chill completely for at least 2 hours before serving.

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