Easy Lemon Tart

193Min

8Servings

385Cal

MediumLevel

VegetarianKid friendlyvegetarian

#lemon#tart#shortbread#curd#french#citrus#baking

Equipment

mixing bowl

mixing spoon

kitchen scale

measuring spoons

tart pan

oven

baking sheet

parchment paper

saucepan

whisk

stovetop

refrigerator

Ingredients

Shortbread Crust

unsalted butter (cold, cubed)

113 g

granulated sugar

50 g

all-purpose flour

150 g

salt

2 g

Lemon Curd Filling

fresh lemons (zested, juiced)

4 piece

granulated sugar

200 g

large eggs

4 piece

unsalted butter (cubed)

85 g

salt

1 g

Instructions

Prepare the Shortbread Crust

Make the buttery shortbread base by mixing cold butter with sugar, flour, and salt until crumbly dough forms.

10 min

Keep butter cold for the flakiest texture

Press and Chill Crust

Press the dough evenly into a tart pan and chill for 30 minutes to prevent shrinkage during baking.

30 min

Chill thoroughly for the best shape retention

Blind Bake the Crust

Bake the crust at 175°C until lightly golden, about 20 minutes, then cool completely.

20 min175°Ctimer 20 min

Don't overbake or crust will be too dark

Prepare Lemon Curd

Whisk together lemon zest, juice, sugar, eggs, and salt, then cook over medium heat until thickened.

10 minMedium heattimer 8 min

Stir constantly to prevent scrambling eggs

Finish Lemon Curd

Remove from heat and whisk in cold butter until smooth and glossy.

3 min

Butter should be cold for the silkiest texture

Fill and Set Tart

Pour warm lemon curd into cooled crust and refrigerate for 2 hours until completely set.

120 mintimer 120 min

Cover with plastic wrap touching surface to prevent skin

Original recipe

YouTubeRecipe by Preppy Kitchen

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Serve chilled, no reheating needed

Best eaten within 3 days. Can be frozen whole or in slices for up to 1 month

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