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Sun-Kissed Lemon Dream Tart

A refreshingly tangy lemon tart with a buttery, tender crust and a luxuriously creamy filling, perfect for any celebration or sunny afternoon treat.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 1 9-inch tart serving 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • Crust: 1 cup plus 2 tablespoons 150 grams all-purpose flour
  • Crust: 1/2 teaspoon kosher salt
  • Crust: 1/3 cup 40 grams powdered sugar or 1/4 cup (50 grams) granulated sugar
  • Crust: 1/2 cup 4 ounces or 115 grams cold unsalted butter, diced
  • Filling: 1 cup plus 2 tablespoons 225 grams granulated sugar
  • Filling: 1/4 teaspoon kosher salt
  • Filling: Zest of 4 lemons and juice from 4 large or 5 medium-large lemons (approx. 2/3 cup, strained)
  • Filling: 5 large eggs
  • Filling: 1/2 cup 4 ounces or 115 grams cold unsalted butter, cut into pieces
  • To Serve Optional: Whipped cream and fresh berries

Method
 

  1. Preheat your oven to 350°F (175°C) and position a rack in the middle.
  2. In a food processor, blend together the flour, kosher salt, and sugar. Add the diced butter and pulse until the mixture gathers into large, rustic clumps. Reserve a few bits of dough for any necessary patch-ups. Press the bulk of your dough evenly into the base and up the sides of a 9-inch removable-bottom tart pan set on a baking sheet. Chill in the freezer for 15 minutes to firm up.
  3. Remove the chilled crust from the freezer and gently pierce all over with a fork. Cover the crust with a piece of nonstick foil sprayed on the oiled side so it molds snugly into every nook. Bake for 20 minutes without weights. Carefully peel back the foil in stages. If minor cracks appear, use your reserved dough bits to mend them. Return the crust to the oven for an extra 5 minutes until the edges turn a delightful golden hue and the interior dries out.
  4. While the crust bakes, combine granulated sugar and kosher salt in a medium saucepan. Finely grate the zest of four lemons over this mixture, using your fingertips to massage the zest into the sugar, unleashing its fragrant oils. Whisk in the eggs until smooth. Squeeze the lemons to yield a strained 2/3 cup of juice and blend it into your egg mixture.
  5. Place the saucepan over low-medium heat and stir constantly as the mixture warms. Watch for it to thicken – it should gloss over a temperature around 175°F. Slowly add the butter a piece at a time, stirring continuously until melted and fully integrated. Remove the pan from the heat and gently pour this silky curd into your pre-baked tart shell; it’s perfectly fine if the crust is still a bit toasty.
  6. Bake the tart for about 15 minutes or until the lemon filling is mostly set. Then, transfer it to the refrigerator to cool completely, allowing the curd to firm up further.
  7. When ready to serve, release the tart from its pan by gently pressing the bottom to nudge the sides away. Slice into wedges and, if desired, adorn each piece with a fluffy dollop of whipped cream and a scattering of fresh berries.