The cutest lemon tart, perfect for spring 💛🍋
Ingredients 🧈🥚
Crust -2 cups flour
-½ tsp salt
-¾ cup butter
-⅓ cup sugar
-3 tbsp cream
-2 egg yolks
Lemon curd filling
-¾ cup lemon juice
-3 tbsp lemon zest
-1½ cups granulated sugar
-¾ cup butter
-6 eggs
-3 egg yolks
Marshmallow fluff for topping
Instructions 📝
Crust
1. Mix together the flour, sugar & salt until evenly combined. Add cold butter & cut into the flour using a fork or your hands until the mixture looks crumbly
2. In a small bowl, mix the egg yolk & cream together & pour into the flour mixture. Stir just until the dough starts to come together
3. Shape dough into a disk, wrap it, and chill for about an hour so it firms up and rolls out easier. Roll the chilled dough out on a floured surface and press it into your tart pans. Place tart pan in freezer for about 30 mins while you preheat your oven to 375F
4. Once oven is ready, poke holes in bottom of crust using a fork & bake for 20 mins or until golden brown
Lemon curd filling
1. Mix together eggs & yolks in a large bowl & set aside
2. Add lemon juice, zest, sugar, and butter to a pot & heat on medium until melted and just starting to simmer.
3. Slowly pour the hot lemon mixture into the eggs while whisking constantly so the eggs don’t scramble.
4. Pour everything back into the pot and cook on low, stirring the whole time, until it thickens & just starts to boil. It is done at 170F & thick enough to coat the back of a spoon.
5. Strain into a bowl
6. Fill your tart shell with lemon curd & bake at 350F for about 15 mins or until the edge is set
7. Refrigerate for 2 hours
#springbakin#springbakinga#baketoks#bakingideasapy #fyp
Making a lemon tart at home is a truly rewarding experience, especially when you serve it during spring when fresh citrus fruits are in season. When I first tried this recipe, I loved how the tart combined a crisp buttery crust with a smooth, tangy lemon curd filling. One tip I've found useful is chilling the dough for at least an hour before rolling it out; it helps prevent the crust from shrinking during baking and ensures a flaky texture. While preparing the lemon curd, remember to whisk the hot lemon mixture slowly into the eggs to avoid scrambling. Using fresh lemon juice and zest really brightens the flavor, something I always make sure to have in my kitchen. The cooking temperature is important—aiming for 170F when thickening the curd means you get the perfect silky consistency that holds up well once baked in the tart shell. For an extra delicious touch, the marshmallow fluff topping adds a light, sweet contrast to the tartness of the lemon curd. You can toast it lightly with a kitchen torch or under the broiler for an appealing golden finish. This tart is a crowd-pleaser and perfect for spring celebrations or casual afternoon tea. If you’re new to baking tarts, start with this simple recipe—it uses basic ingredients like flour, butter, eggs, and sugar, but the combination creates an elegant dessert. It’s also fun to experiment with the fillings by adding raspberries or blueberries paired with lemon for a fruity twist. Overall, this lemon tart has quickly become a favorite recipe that I turn to whenever I want to impress friends or treat myself to a homemade dessert.
