A refreshing and tangy lemon tart with a buttery crust, perfect for any occasion.
Ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 large egg yolk
- 1-2 tablespoons cold water (as needed)
For the filling:
- 1 cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg yolk and mix until the dough comes together. If it’s too dry, add cold water one tablespoon at a time.
- Press the dough into a tart pan and prick the bottom with a fork. Bake for 15 minutes or until lightly golden.
- Make the filling:
- In a separate bowl, whisk together the sugar and eggs until smooth.
- Stir in the lemon juice, lemon zest, heavy cream, and vanilla extract until well combined.
- Assemble the tart:
- Pour the filling into the pre-baked crust.
- Bake for an additional 20-25 minutes, or until the filling is set but still slightly jiggles in the center.
- Cool and serve:
- Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired.
Enjoy your delicious lemon tart!