Classic Lemon Tart Recipe: The Perfect Combination of Sweet and Tangy

Why You Should Make This Classic Lemon Tart

Lemon tarts are a classic dessert that everyone should try at least once. The tangy lemon filling is perfectly balanced with the sweet shortcrust pastry, making it a dessert that is not too sweet but still satisfies your sweet tooth. It’s a perfect dessert for any occasion, whether it’s a dinner party or a casual family meal. Plus, this recipe is easy to follow and doesn’t require any fancy equipment or ingredients.

Ingredients for the Shortcrust Pastry

• 200g all-purpose flour
• 100g cold unsalted butter, cubed
• 1/4 tsp salt
• 1 egg yolk
• 2-3 tbsp cold water

Ingredients for the Lemon Filling

• 4 large eggs
• 160g caster sugar
• 160ml double cream
• 2 lemons, juiced and zested

How to Make the Classic Lemon Tart

Step 1: Make the Shortcrust Pastry

In a large mixing bowl, combine the flour, butter, and salt. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk and the cold water, a tablespoon at a time, mixing until the dough comes together in a ball. Wrap the dough in cling film and refrigerate for at least 30 minutes.

Step 2: Preheat the Oven

Preheat the oven to 180°C/160°C fan/gas mark 4.

Step 3: Roll Out the Pastry

On a floured surface, roll out the pastry to fit a 23cm tart tin. Press the pastry into the tin and trim the edges.

Step 4: Blind Bake the Pastry

Prick the base of the pastry with a fork and line with baking paper and baking beans. Bake for 15 minutes, then remove the baking paper and beans and bake for a further 5 minutes until the pastry is golden brown. Allow to cool slightly.

Step 5: Make the Lemon Filling

In a separate mixing bowl, whisk together the eggs, caster sugar, double cream, lemon juice, and lemon zest until well combined.

Step 6: Pour the Filling into the Pastry Case

Pour the mixture into the pastry case and bake for 20-25 minutes until the filling is set and golden brown.

Step 7: Cool and Serve

Allow to cool completely before serving. Serve chilled with a dusting of icing sugar and a dollop of whipped cream, if desired.

Variations

• For a vegan version, substitute the butter with vegan butter and the double cream with coconut cream.
• For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
• For a lime tart, substitute the lemons with limes and adjust the sugar according to taste.
• For a meringue-topped lemon tart, bake the lemon filling as directed, then top with meringue and bake for a further 10-15 minutes until the meringue is golden brown.

Conclusion

This classic lemon tart recipe is the perfect dessert for any occasion. The tangy lemon filling and sweet shortcrust pastry create a perfect balance of flavors that will satisfy your sweet tooth without being too heavy. Plus, this recipe is easy to follow and can be adapted to suit your dietary needs. So why not give it a try and impress your family and friends with your baking skills?

FAQ

Can I use bottled lemon juice instead of fresh lemon juice for the lemon tart?

While bottled lemon juice may work in a pinch, we highly recommend using fresh lemon juice for the best flavor and texture in the lemon tart.

Can I use a pre-made pie crust for the lemon tart?

Yes, you can use a pre-made pie crust for the lemon tart. However, making the crust from scratch will result in a better texture and flavor.

Can I make the lemon tart ahead of time?

Yes, you can make the lemon tart ahead of time. It will keep in the refrigerator for up to 3 days.

Can I freeze the lemon tart?

Yes, you can freeze the lemon tart. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 3 months.

Can I use a different type of citrus fruit for the lemon tart?

Yes, you can use a different type of citrus fruit for the lemon tart, such as lime or orange. However, the flavor and texture of the tart may be different.

Can I use margarine instead of butter for the lemon tart filling?

While margarine may work in a pinch, we highly recommend using butter for the best flavor and texture in the lemon tart filling.

Can I use a different type of crust for the lemon tart?

Yes, you can use a different type of crust for the lemon tart, such as a graham cracker crust or a shortbread crust. However, the flavor and texture of the tart may be different.

Can I use a different type of pan for the lemon tart?

Yes, you can use a different type of pan for the lemon tart, such as a tart pan with a removable bottom or a springform pan. However, the baking time may vary depending on the size and type of pan.

Can I add whipped cream or meringue to the top of the lemon tart?

Yes, you can add whipped cream or meringue to the top of the lemon tart for added flavor and texture. Be sure to refrigerate the tart if adding whipped cream.

Can I use lemon zest instead of lemon juice for the lemon tart filling?

No, lemon zest alone will not provide enough liquid for the filling. However, you can add lemon zest to the filling for added flavor.