How to Make Lemon Tart
Indulge in the rich and delectable flavors of lemon with this mouth-watering lemon tart. From the first bite, you’ll savor the creamy and tangy filling that is perfectly balanced with a buttery and flaky crust. The texture and taste of this lemon tart is quite simply, perfection. Each bite will melt in your mouth, leaving a lingering and satisfying taste that will leave you craving for more.
Whether it’s served as a dessert after a hearty meal or as a sweet treat for afternoon tea, this dessert is sure to impress your guests. The bright and refreshing flavors of lemon make it an ideal dessert for any season, and its beautiful presentation will make it the star of any occasion.
So, treat yourself to the luxurious experience of this dessert and savor the unforgettable taste that it brings. This will undoubtedly become a new favorite, and you’ll find yourself making it time and time again for yourself and your loved ones.
Watch Lemon Tart video recipe:
Lemon Tart | How to Make a Great Lemon Tart
Vincenzo’s Top Tip To Make Lemon Tart
Add both of these ingredients at the same time
If you only have vanilla essence, make sure you add this at the same time as when you add your eggs (1 teaspoon)
Be careful not to over-bake
Over-baking the tart can cause the filling to crack or become rubbery. Keep an eye on the tart as it bakes and remove it from the oven as soon as the filling is set.
Let it cool before serving
Allow the tart to cool completely before slicing and serving. This will help the filling to set and ensure that it holds its shape when cut.
Lemon Tart
Equipment
- 25cm tart pan backing tray that has a removable base
- Small strainer
- Medium size mixing bowl
- Small saucepan
- Wooden board to work the dough on
- Whisk
Ingredients
- SHORTCRUST PASTRY
- 250 grams Flour
- 100 grams Sugar
- 2 Egg yolks
- 1 Egg
- 100 grams Butter room temperature, cut into cubes
- 2 Lemons
- 1 packet Vanilla powder or a teaspoon of vanilla essence
- LEMON CREAM
- 350 g Sugar
- 3 Eggs
- 200 grams Butter
- 75 ml Lemon juice from the lemons we use for the pastry
- 25 cm Tart pan backing tray that has a removable base
Instructions
- SHORTCRUST PASTRY
- Place flour and butter in a bowl and mix it with your hands squashing the butter into the flour.
- Add vanilla powder and sugar.
- Grate lemon rind of 2 lemons and mix together well until you get a crumble.
- To get the egg yolks, you need to separate them from the egg white by cracking each egg in half and keeping the yolk in one shell, then pour the yolk back and forth into each shell until all the egg white is gone, then drop the yolk into the bowl with mixture.
- Add 1 more whole egg.
- Combine all of the mixture together so that it begins to bind and soften.
- Once all the dough has come together, place it on a chopping board and create a ball by kneading it a little bit more.
- Sprinkle some flour on the board and on top of the dough and keep working it until it is soft and starts to smooth.
- Create a sort of oval shape instead of a big, round ball, so it is easier to roll out later on!
- Wrap the ball tightly with cling wrap.
- Put the dough in the fridge.
- LEMON CREAM
- Cut each lemon in ½ and squeeze the juice out. I like to do this with my hands and a small strainer to catch the seeds.
- You need 75ml of juice so it depends on how big your lemons are!
- Put the butter into a non-stick small pot and turn the stove on to a medium heat.
- When the butter melts add lemon juice, then 3 eggs and sugar and stir well using a whisk.
- Continue to stir until the cream thickens and your kitchen will start to smell DIVINE!
- Pre heat the oven at 180C degrees.
- Once you have a nice thick cream, take it off the stove and leave it to the side to cool down.
- ASSEMBLE THE LEMON TART! (The FUN part!)
- Get the dough from the fridge, remove the cling wrap and put it on top of the board. Press down on it using your fingers, then get a rolling pin and flatten it from front to back and side to side, opening it up.
- Turn it on the other side and roll it again using the rolling pin.
- Get the tart pan and rub a generous amount of butter all over it, including on the sides. If you like, you can melt the butter, then spread it using a brush.
- Sprinkle flour all over the base making sure it sticks to the base and sides. This will stop the cake from sticking to the pan once it is cooked The easiest thing to do is shake it from side to side to move the flour around.
- Place the rolling pin vertically on top of the base and gently fold the base around it guiding it with your hands.
- Place the base on top of the tray, rolling the pin from one end to the other, so that the base begins to fall into place then very delicately help it mould to the shape of the tray pressing down with your fingers.
- Using the rolling pin again, roll over the edges , trimming the excess dough off.
- With a fork, make small deep holes all over the base to help it cook through in the oven.
- Place it in the oven to cook for 15 minutes at 180C degrees.
- Remove from the oven and let it cool for around 10 minutes.
- After 10 minutes, pour the lemon cream into the base filling it up.
- Switch OFF the oven and put the tart back inside for 20 minutes. The heat from inside the oven will help to make the cream harder without over cooking the entire tart.
- Let it cool down, then place it in the fridge to set. You will get a great result if you leave it fo
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Lemon Tart
Transform your lemon tart into a stunning dessert with these easy presentation tips. After baking and chilling your tart, slice a piece and place it on a square plate. To add a pop of color and flavor, top it with a sliced strawberry or two.
Finally, dust some icing sugar over the top of the tart for a beautiful finishing touch. These simple decorations will elevate your lemon tart to a whole new level and make it a show-stopper at any gathering or occasion.
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