Bright Tangy Lemon Tart (Printable)
Zesty lemon filling nestled in a crisp, buttery tart shell for a flavorful start.
# Ingredient List:
→ Tart Shell
01 - 1 cup all-purpose flour (125 g)
02 - 1/4 cup unsalted butter, cold and cubed (55 g)
03 - 1/4 teaspoon salt
04 - 1/4 cup cold water (60 ml)
→ Lemon Filling
05 - 2 large eggs
06 - 1/3 cup granulated sugar (70 g)
07 - Zest of 1 lemon
08 - 1/4 cup freshly squeezed lemon juice (60 ml, about 2 lemons)
09 - 1/4 cup heavy cream (60 ml)
10 - 1 tablespoon unsalted butter, melted
→ Garnish
11 - Lemon zest strips
12 - Fresh herbs such as thyme or basil (optional)
# Steps:
01 - Set the oven to 375°F.
02 - Combine flour and salt in a bowl. Rub in cold cubed butter until mixture resembles coarse crumbs. Stir in cold water to form a dough.
03 - Roll dough to 1/8-inch thickness on a floured surface. Cut into 3-inch rounds to fit mini tartlet pans. Press gently into pans, trim excess, and prick bottoms with a fork.
04 - Bake shells for 10 minutes. Remove from oven.
05 - Whisk eggs and sugar until smooth. Add lemon zest, lemon juice, heavy cream, and melted butter; mix thoroughly.
06 - Pour lemon filling into pre-baked shells. Bake 12 to 15 minutes until filling is set but slightly wobbly at center.
07 - Allow tarts to cool to room temperature. Remove from pans and garnish with lemon zest strips and optional fresh herbs. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The filling is impossibly silky and tangy without being harsh, a balance that takes all of 5 minutes to pull together.
- They look like you spent the whole day on them but honestly come together faster than most appetizers.
- The buttery shell cracks in the most satisfying way when you bite through it, releasing that creamy lemon center.
02 -
- Overbaking these even by a minute can turn that silky filling grainy and broken—watch them like a hawk in those final minutes and trust the wobble test.
- The cold butter in your dough is non-negotiable; if it gets warm and melts into the flour, you'll lose those flaky layers that make the shell special.
03 -
- Make your dough the night before and let it rest in the fridge—it's more forgiving to work with and bakes more evenly.
- If your tartlet pans are nonstick, line them with parchment first to make removal easier and protect the finish.