We love simple pleasures and lemon tarts are one of them. A good lemon tart makes an amazing afternoon treat or after meal dessert. It can even be a meal all on its own. 😉 Lemon tarts require a delicate balance. The curd’s tanginess and acidity should be complemented by the wholesome sweet butteriness of its crust. Also important are the textures of crust and curd. It might sound like it’s difficult to achieve, but it isn’t. Here is our recipe for a deliciously refreshing lemon tart that is unbelievably easy to make. The results are to-die-for. Try it out! 🙂
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Serves 6 to 8
Preparation time: 15 mins
Baking time: 40 mins
For the crust:
- 180g unsalted butter at room temperature
- 100g caster sugar
- ½ tsp vanilla extract
- 1 pinch of salt
- 230g plain flour
For the filling:
- 300g caster sugar
- 3 eggs
- 1 tbsp lemon zest
- 1/2 cup freshly squeezed lemon juice
- 30g corn flour (or 60g of plain flour)
- Starting with the crust, use a stand mixer with a paddle attachment to mix the butter, sugar, vanilla extract and salt thoroughly together. While mixing, slowly add the flour into the mixture to make a smooth dough.
- Transfer the dough into a 9-inch tart pan. Gently press and shape it into the tart pan with your hands. When it’s done, cover the tart pan with cling film and refrigerate it for about 30 minutes.
- After 30 minutes, preheat the oven to 175 °C and remove the dough from the refrigerator. Use a fork to poke holes into the base of the dough to allow the air trapped under the dough to escape through during the baking. Bake the dough for about 15 to 20 minutes. It should turn into a light golden brown crust. *Note: Check on the dough regularly to ensure that the air trapped beneath it is not causing the crust to pop out of the pan.
- Make the filling while the dough is baking. Whisk the sugar, eggs, corn flour/plain flour, lemon zest and juice into a smooth mixture.
- Pour the lemon filling onto the crust and bake for about 20 minutes for the filling to set.
- Let the tart cool down to room temperature before serving.