Lemon Tart

This elegant dessert is a French classic, it only needs a bit of soft whipped cream to finish it off.  A fluted tart pan with a removable base is kind of necessary here, but in a pinch you can free form the pastry in a large pie plate.


Lemon Tart


For The Tart Shell:

1 Cup All Purpose Flour

4 Oz. Unsalted Butter, Cold and Cut Into Cubes

2 Oz. Icing Sugar

1 Large Egg Yolk

Pinch of Salt


Combine flour, sugar and salt in a bowl.  Mix well, then cut in the butter until the mixture is fairly smooth. Work in the egg yolk, then wrap the pastry and allow to rest for 20 to 30 minutes.  Roll the pastry out enough to line the bottom of a 10” tart pan.  Prick the pastry lightly with a fork and bake at 375° for 15 to 20 minutes, or until the pastry is golden.


For The Lemon Filling:

4 Oz. Lemon Juice

4 Large Eggs

2 Large Egg Yolks

¾ Cup Sugar

3 Oz. Sour Cream or Whipping Cream


Combine the eggs, yolks and sugar in a bowl, and whisk until smooth and light.  Whisk in cream and lemon juice until smooth.  Pour into the prepared tart shell and bake at 300° until the filling is just set, about 1 hour.


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