Lemon Tart Recipe: A Classic Dessert with a Buttery Crust and Luscious Filling

Lemon Tart Recipe: A Classic Dessert with Buttery Crust and Luscious Curds

If you’re looking to impress guests or simply treat yourself to something indulgently refreshing, a lemon tart is the ultimate spring (or year-round) dessert. With its strikingly bright lemon curd nestled inside a crisp, buttery shortbread crust, topped with fresh whipped cream and vibrant berries, this treat delivers an irresistible balance of sweet, tart, and creamy textures that appeals to all palates. Created by a trained chef and pastry connoisseur, this recipe is designed to maximize both flavor and presentation, ensuring your lemon tart looks and tastes sublime.

Why Lemon Tart Is the Perfect Dessert

• Fresh Flavor: Lemon provides a burst of brightness, making it ideal for spring and summer gatherings.
• Texture Contrast: The crispy shortbread crust complements the silky, tangy lemon curd filling.
• Versatile Serving: Serve chilled, topped with whipped cream and berries, or plain for a more classic finish.
• Make-Ahead Friendly: Ideal for preparing in advance, letting flavors meld and the tart set perfectly.

Ingredients

For the Shortbread Crust

• 1 cup all-purpose flour
• 2 1/2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter (cut into 1/2-inch pieces)
• 1 large egg yolk
• 4 teaspoons ice water

For the Lemon Filling

• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 5 large egg yolks
• 1/4 cup unsalted butter
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 tablespoon lemon zest

For the Whipped Cream Topping

• 1 1/4 cups heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Fresh berries (optional, for serving)

Step-By-Step Instructions

1. Make the Shortbread Crust

The base of any memorable lemon tart is its crust. This recipe uses a rich, buttery shortbread, creating a sturdy yet tender foundation for the curd filling.

1. In a bowl, combine flour, sugar, and salt.
2. Work in the cold butter using a pastry cutter or your fingertips until the mixture resembles fine crumbs.
3. Stir in the egg yolk and just enough ice water to bring the dough together—it should be crumbly, not wet. Knead lightly to distribute the moisture; avoid adding excess water, but if necessary, add it 1/2 teaspoon at a time.
4. Press dough evenly into a tart pan (preferably with a removable bottom) to form an even layer, including up the sides.
5. Chill the formed crust for 30 minutes before baking. Preheat the oven to 350°F (175°C).
6. Bake the crust for 15-20 minutes until lightly golden and set. Let cool completely before filling.

2. Prepare the Lemon Curd Filling

The filling is the heart of this dessert—velvety, rich, and sharply lemony.

1. Whisk together sugar, cornstarch, flour, and salt in a medium saucepan.
2. Gradually incorporate 1 1/2 cups cold water, whisking until smooth.
3. Cook the mixture over medium heat, stirring frequently, until it boils (about 5 minutes). Boil for 1 minute, stirring constantly.
4. In a separate bowl, whisk the egg yolks. Temper them by slowly adding 1/4 cup of the hot sugar mixture while whisking.
5. Gradually stir the tempered yolks back into the saucepan.
6. Return the pan to medium heat and continue swirling and stirring until a thermometer reads 175–180°F (about 1–2 minutes). Don’t let it curdle or overcook.
7. Remove from heat, immediately stir in butter, lemon juice, and zest until the butter melts and mixture is smooth.
8. Pour the freshly made curd into your cooled crust. Allow to cool for 15 minutes at room temperature.
9. Press plastic wrap directly onto the filling’s surface to prevent skin. Refrigerate for at least 4 hours (overnight is excellent for best flavor and texture).

3. Make the Whipped Cream Topping

Freshly whipped cream adds an indulgent, airy finish to the lemon tart.

1. Combine heavy cream, sugar, and vanilla extract in a cold bowl.
2. Whisk vigorously (or use a hand or stand mixer) until stiff peaks form. Take care not to overwhip.
3. Spread whipped cream over the cooled lemon tart.
4. Optionally, top with fresh berries for an extra pop of flavor and color.

Pro Pastry Tips for a Perfect Lemon Tart

• Cutting Butter: Use cold butter for the crust to maxim fl

  References

  1. https://www.thepioneerwoman.com/food-cooking/recipes/a39384987/lemon-tart-recipe/
  2. https://www.thepioneerwoman.com/food-cooking/recipes/a12104/lemon-bars/
  3. https://jenaroundtheworld.com/pioneer-woman-lemon-bars/
  4. https://food-network.app.link/tm9DV8ekA4
  5. https://www.thepioneerwoman.com/pies-and-tarts/

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medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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