The lemon tart is one of those desserts I make when it’s really hot or after a barbecue with friends 😊. Its crumbly pastry, the scent of citrus, and that fresh and delicate cream win over every palate.
In this article, I want to share with you my lemon tart recipe, simple to prepare but with a surprising result.
I’m a big fan of homemade desserts, and lemon tart is among my favorites. It’s perfect as a dessert after lunch, but also for a special snack with friends or family.
I tried it for the first time almost by chance, looking for an easy lemon tart recipe, and since then it has become one of my favorites.
I make it often because it always looks impressive, even though it’s so simple to make! And that lemon scent that fills the house… instantly puts you in a good mood. 😊
Here I’ve written step by step how I prepare it, with all the illustrative photos to achieve a creamy and fragrant lemon tart.
Even if you’re not a dessert wizard, I assure you it will turn out great. I use genuine ingredients and few steps, so you don’t waste much time but achieve a pastry-worthy result.
If you’re looking for a homemade lemon tart recipe, this one is perfect for you.
You’ll see that every slice will be a little joy. 😊💓🍋
If you, like me, love tarts, you might also enjoy:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 12
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
Ingredients
LEMON TART
- 2 1/3 cups flour
- 1/2 cup butter
- 7 tbsp sugar
- 2 eggs
- Half zest of a lemon
- 7 tbsp sugar
- 2 3/4 tbsp lemon juice
- 2 tsp gelatin
- 1/2 cup water
- 3/4 cup heavy cream
- 3 eggs
- 1/2 cup cream cheese
- 2 tbsp powdered sugar
- 3/4 cup vegetable cream
- yellow food coloring
Tools
- 1 Baking Pan Removable Bottom Baking Pan
- 1 Mixer mixer
- 1 Piping Bag pastry bag
Steps
LEMON TART
To prepare the lemon tart, start by making the shortcrust pastry: in a bowl, add the softened butter, lemon zest, sugar, and mix well. Add the eggs and stir.
Add the flour and knead quickly until you get a soft and homogeneous dough.
Wrap in a sheet of plastic wrap and refrigerate for 30 minutes.
Meanwhile, prepare the lemon cream: soak the gelatin sheets in water for 10 minutes.
Separate the whites from the yolks. Beat the yolks with 50 g of sugar, and when they become light and frothy, add the lemon zest and juice.
Bring to the heat and as soon as the cream starts to thicken (it will do so almost immediately), remove it from the heat and add the gelatin sheets. Mix well and let cool.
Prepare a syrup by bringing water and the remaining 50 g of sugar to the heat. Boil for a few minutes.
Meanwhile, whip the egg whites until stiff and pour the boiling sugar syrup while continuing to whisk with electric beaters.
Add the freshly whipped egg whites to the lemon cream and mix from bottom to top to avoid deflating them.
Whip the cream and gently add it to the mixture. Cover with a sheet of plastic wrap and refrigerate.
Roll out the shortcrust pastry and lay it on a greased and floured baking pan. Prick the bottom of the pan with the prongs of a fork.
Cover the shortcrust pastry with parchment paper and add weights or dried beans to prevent it from rising during baking. Bake in a preheated oven at 350°F for about 20 minutes.
Once the tart has cooled, place it gently on a serving dish and fill with lemon cream.
Level well and decorate as desired. I made a frosting to create dollops among the fruit: in a bowl, combine vegetable cream, cream cheese, powdered sugar, and the preferred coloring if desired. Whip with electric beaters until you get a smooth and lump-free cream.
Place the cream in a pastry bag with a star nozzle and create decorative dollops.
Add the fruit and keep refrigerated until serving.
The lemon tart is ready! 😊🍋
