Classic Lemon Tart
A buttery shortcrust shell filled with silky, vibrant lemon curd — pure sunshine on a plate.
Equipment
Ingredients
Tart Crust
all-purpose flour (chilled)
190 g
unsalted butter (cold)
140 g
granulated sugar
50 g
large egg (large)
1 piece
salt
1 g
Lemon Curd Filling
fresh lemons (juiced, zested)
4 piece
large eggs (large)
4 piece
granulated sugar
200 g
unsalted butter (room_temperature)
115 g
Instructions
Prepare the tart crust
Combine flour, cold butter, sugar, egg and salt to form a buttery, crumbly dough.
Chill the dough
Wrap the dough and refrigerate for 30 minutes.
Roll and line the tart pan
Roll the chilled dough and press into a 23 cm tart pan.
Blind bake the crust
Line the crust with parchment, fill with weights and bake at 180°C for 15 minutes.
Prepare lemon curd
Whisk eggs, sugar, lemon zest and juice over medium heat until thickened.
Add butter to curd
Remove from heat and whisk in butter until smooth.
Fill and chill the tart
Pour the warm lemon curd into the cooled tart shell and refrigerate 2 hours.
Serve
Garnish with whipped cream and fresh berries before serving.
Storage
Best eaten within 3 days; crust softens after freezing
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