Prepare to embark on a tantalizing journey of flavor that will transport your taste buds straight to the charming patisseries of France! This Lemon Tart with a Buttery Shortbread Crust is not just a dessert – it's a culinary masterpiece that promises to revolutionize your dessert game. With its perfect balance of zesty lemon filling and melt-in-your-mouth shortbread crust, this recipe is about to become your new obsession. Whether you're a seasoned baker or a curious kitchen novice, get ready to impress everyone from family to dinner guests with this show-stopping French delicacy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 cup granulated sugar
- 3 large eggs
- �
- � cup fresh lemon juice
- 1 tbsp lemon zest
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with butter.
- For the shortbread crust, combine the softened butter and powdered sugar in a mixing bowl. Cream together until light and fluffy using an electric mixer.
- Add the large egg to the butter mixture and mix until fully incorporated. Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Press the dough evenly into the prepared tart pan, making sure to create an even layer on the bottom and up the sides. Use your fingers to smooth and compact the crust.
- Blind bake the crust by placing a piece of parchment paper over the dough and filling it with pie weights or dried beans. Bake for 15 minutes.
- Remove the weights and parchment paper, then return the crust to the oven for an additional 5 minutes until lightly golden. Set aside to cool.
- For the lemon filling, whisk together granulated sugar, eggs, fresh lemon juice, and lemon zest in a large mixing bowl until smooth and well combined.
- Pour the lemon filling into the pre-baked shortbread crust, ensuring an even distribution.
- Bake the tart for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be firm and the top should have a slight golden color.
- Remove from the oven and let the tart cool completely at room temperature for about 1 hour. The filling will continue to set as it cools.
- Once cooled, carefully remove the tart from the pan by pushing up the removable bottom. Slice into wedges and dust with additional powdered sugar if desired.
- Serve chilled or at room temperature. Store any remaining tart in the refrigerator, covered, for up to 3 days.
Tips
- Temperature is Key: Ensure your butter is truly softened but not melted for the perfect shortbread crust texture.
- Zest Like a Pro: Use fresh lemon zest for the most vibrant citrus flavor – avoid the white pith, which can add bitterness.
- Blind Baking Matters: Don't skip the blind baking step. This ensures a crisp, golden crust that won't become soggy from the lemon filling.
- Precision in Mixing: When combining the lemon filling, whisk gently to avoid incorporating too much air, which can cause cracking.
- Cooling is Crucial: Allow the tart to cool completely at room temperature. This helps the filling set perfectly and enhances the flavor.
- Storage Hack: If you're making this ahead of time, it actually tastes even better after chilling in the refrigerator for a few hours.
- Serving Suggestion: A light dusting of powdered sugar just before serving adds a professional bakery-style touch and a hint of extra sweetness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 110mg
