Easy lemon tart recipe with buttery crust
Easy lemon tart recipe with buttery crust Okay, so here’s the deal—I love lemon tarts. Like, LOVE them. The way that tangy lemon filling just melts into a buttery, crumbly crust? It’s basically dessert magic. And the best part? It’s way easier to make than it looks. I used to think you had to be…
Easy lemon tart recipe with buttery crust
Okay, so here’s the deal—I love lemon tarts. Like, LOVE them. The way that tangy lemon filling just melts into a buttery, crumbly crust? It’s basically dessert magic. And the best part? It’s way easier to make than it looks. I used to think you had to be some fancy pastry chef to pull this off, but nope. Just a regular person with a mixing bowl and a serious sweet tooth.
This recipe is my go-to when I want something that feels fancy but doesn’t require a PhD in baking. It’s perfect for summer picnics, impressing your in-laws (or just yourself), or just because you deserve a little sunshine in dessert form. Let’s get to it!
Recipe Card
Recipe Title: Easy lemon tart recipe with buttery crust
Servings: 8
Prep Time: 20 minutes
Cooking Time: 30 minutes
Calories: 320 kcal per serving
Ingredients:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- Pinch of salt
- For the filling:
- 3/4 cup fresh lemon juice (about 4 lemons)
- 1 cup granulated sugar
- 3 eggs
- 1/4 cup heavy cream
- Zest of 1 lemon
Directions:
- Preheat your oven to 350°F (175°C).
- Make the crust: In a bowl, mix flour, powdered sugar, and salt. Add cold butter and rub it in with your fingers until it looks like breadcrumbs. Mix in the egg yolk until it forms a dough. Press it into a tart pan (or pie dish if you’re lazy like me). Poke holes with a fork and bake for 15 minutes.
- While the crust bakes, make the filling: Whisk lemon juice, sugar, eggs, cream, and zest in a bowl until smooth.
- Pour the filling into the hot crust and bake for another 15-20 minutes until the filling is set but still a little jiggly.
- Let it cool completely before slicing. Or, you know, eat it warm with a spoon—no judgment here.
See? Not scary at all. And now you’ve got a lemon tart that’ll make people think you’re way fancier than you actually are. Win-win.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Heavy cream | Whole milk or half-and-half |
| Granulated sugar | Honey or maple syrup (adjust to taste) |
Tips
- Don’t overwork the crust dough—just mix until it comes together. Tough crust = sad tart.
- Use fresh lemon juice. The bottled stuff just doesn’t hit the same.
- If your filling cracks, dust it with powdered sugar or top with whipped cream. Problem solved.
FAQ
Q: Can I make this ahead of time?
A: Totally. Bake it the day before and keep it in the fridge. Just let it sit at room temp for a bit before serving.
Q: Can I freeze leftovers?
A: You can, but the texture might get a little weird. I say just eat it all within 2 days. You’re welcome.
Q: My filling didn’t set. What did I do wrong?
A: Probably didn’t bake it long enough. It should jiggle slightly in the middle but not look liquidy. If it’s underdone, pop it back in the oven for 5 more minutes.
That’s it, folks. Easy lemon tart with a buttery crust that’ll make you feel like a baking superstar. Give it a try and let me know how it goes. And if you mess up? Hey, it’s still gonna taste good. Lemon and butter can’t lose.
