Lemon Tart recipe

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Ingredients

1 ½ cups all-purpose flour
3 tablespoons ground almonds
7 tablespoons unsalted butter, diced
½ cup sifted confectioners' sugar
3 tablespoons milk
1 lemon, finely zested
1 large egg yolk, beaten
4 large eggs
1 ¼ cups superfine sugar
⅔ cup heavy cream
2 each lemons, finely zested and juiced
½ cup mascarpone cheese, or to taste

Nutrition Info

520.8 calories
carbohydrate: 62.9 g
cholesterol: 190.4 mg
fat: 28.6 g
fiber: 2.9 g
protein: 8.6 g
saturatedFat: 15.6 g
servingSize: -
sodium: 56.9 mg
sugar: 39.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.

  2. While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.

  3. Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.

  4. Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).

  5. Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.

  6. Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.

Recipe Yield

1 9-inch tart

Recipe Note

This is a delicious lemon tart that can be served cold with mascarpone cheese. This is one of my favorite desserts to serve when I have guests over. I like to put the tart into the refrigerator after it is done baking for 3 to 4 hours, to overnight, because it tastes better.

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