The lemon tart is the perfect dessert to impress your family and friends. With its creamy filling and refreshing lemon flavor, this egg-based recipe combines simplicity and elegance in every bite.
Ingredients:
- For the Crust:
- 200 g all-purpose flour
- 100 g cold butter, cut into cubes
- 50 g powdered sugar
- 1 egg
- For the Lemon Filling:
- 4 eggs
- 200 g sugar
- 2 lemons (juice and zest)
- 100 g butter
- 1 tsp cornstarch (optional)
Instructions:
- Make the crust:
In a bowl, combine the flour with powdered sugar. Add the cold butter and rub it in with your hands or a mixer until it resembles crumbs. Add the egg and mix until the dough forms. If too dry, add a little cold water. Wrap the dough in plastic wrap and refrigerate for 30 minutes. - Bake the crust:
Preheat the oven to 180°C. Roll the dough into a circle and place it into a tart pan, pressing it against the sides. Bake the crust for 15-20 minutes, until lightly golden. - Make the lemon filling:
Beat the eggs with the sugar until fluffy. Add the lemon juice and zest. In a small saucepan, heat the mixture over medium heat, stirring constantly until it thickens. If you prefer a thicker filling, add cornstarch. Once thickened, remove from heat and add the butter, stirring until smooth. - Assemble the tart:
Pour the lemon filling over the baked crust and let the tart cool. Refrigerate for at least 2 hours. - Serve:
Once chilled, the lemon tart is ready to serve. Garnish with extra lemon zest or fresh fruit if desired.
Enjoy!