Lemon Tart

Ingredients

Instructions

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Preheat the oven to 350°F. Roll out the dough on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

In a bowl, whisk together the eggs and sugar until smooth. Add the lemon juice, lemon zest, heavy cream, and salt. Mix until well combined.

Pour the filling into the warm tart shell. Bake for 20–25 minutes, until the center is just set but still slightly wobbly. Let the tart cool completely before slicing. Chill for at least 1 hour for the best texture. Serve as is or dust lightly with powdered sugar.

For the crust

• 1 1/4 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/2 cup unsalted butter, cold and cut into cubes

• 1/4 teaspoon salt

• 1–2 tablespoons cold water

For the filling

• 3 large eggs

• 3/4 cup granulated sugar

• 1/2 cup fresh lemon juice (about 2–3 lemons)

• 1 tablespoon lemon zest

• 1/2 cup heavy cream

• Pinch of salt

Instructions

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Preheat the oven to 350°F. Roll out the dough on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

In a bowl, whisk together the eggs and sugar until smooth. Add the lemon juice, lemon zest, heavy cream, and salt. Mix until well combined.

Pour the filling into the warm tart shell. Bake for 20–25 minutes, until the center is just set but still slightly wobbly. Let the tart cool completely before slicing. Chill for at least 1 hour for the best texture. Serve as is or dust lightly with powdered sugar.