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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - all-purpose flour
  • 6 tablespoons - sugar
  • 4 tablespoons - powdered sugar
  • - pinch of salt
  • 1/2 cups - unsalted butter, cut into pieces
  • 2 - large egg yolks
  • 1/4 cups - whipping cream
  • Filling
  • 1 cups - whipping cream
  • 3/4 cups - plus 2 Tbsp. sugar
  • 1/2 cups - fresh lemon juice
  • 4 - large eggs
  • 2 tablespoons - all-purpose flour
  • 2 teaspoons - grated lemon peel
  • - whipped cream, for topping
  • Directions:

    For Crust:
    Mix flour, sugars and salt in food processor. Add butter and process until mixture resembles coarse meal. Whisk egg yolks and cream in a small bowl to blend. Add to flour mixture and process just until moist clumps form.

    Gather dough into ball; flatten into a disk. Wrap in plastic wrap and refrigerate 1 hour. (This can be prepared up to 3 days ahead and kept refrigerated. Let dough soften slightly at room temperature before using.)

    Preheat oven to 400 degrees F. Lightly butter an 11-inch diameter tart pan with removable bottom. Press dough over bottom and up sides, then freeze 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides of crust are set, about 12 minutes. Remove foil and beans and bake until crust is golden brown, about 8 minutes. Transfer pan to a rack and cool completely.

    For Filling:
    Whisk cream, sugar, lemon juice, eggs, flour and lemon peel in a large bowl until well blended. Pour into crust. Bake until filling is just set, about 50 minutes.

    Transfer pan to rack and cool completely. Refrigerate until cold, about 4 hours. Remove pan sides. Cut tart into wedges and serve with whipped cream.

    Brief Description

    Homemade tart crust filled with lemon goodness, baked to perfection. Chilled and topped with whipped cream before serving.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  French

    Prep Time: 5 hour(s) 30 min
    Cook Time: 1 hour(s) 10 min


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    Posted On:

    December 9, 2018

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