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Lemon tart

Lemon tart

Brighten any dessert table with this classic lemon tart, featuring a crisp, buttery shortcrust pastry filled with smooth, tangy lemon cream. Perfectly balanced between sweet and citrusy, this refreshing tart makes an ideal treat for brunches, afternoon tea, or festive gatherings, delighting every palate with its zesty, creamy goodness.

Prep Icon
Prep
20 min
Bake
25 min
Total
45 min
Serving Icon
Serving
6 to 8 people
Recipe Type
Dessert
Recipe Main Image

Ingredients

110 g sugar
4 lemons
4 eggs
1 roll of shortcrust pastry p 24
80 g butter

Instructions

  1. Preheat the oven to 180°C.
  2. Spread the pastry in a tin and prick the bottom with a fork. Cover with greaseproof paper, then sprinkle with dried beans so that it does not rise.
  3. Bake in the oven for 20 min. Remove the paper and beans and allow to cool.
  4. Melt the butter in a saucepan on low heat.
  5. Add the sugar and stir.
  6. Squeeze the lemons and pour the juice into the saucepan. Stir until the sugar is dissolved.
  7. Beat the eggs well, add them to the saucepan and stir until thickened (the cream should coat the back of a wooden spoon).
  8. Remove from the heat and allow to cool.
  9. Fill the tart with the cream and refrigerate.
  10. Serve at room temperature.

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