To brighten up your day, this lemon tart recipe is a perfect blend of tangy lemon curd, flaky pastry crust and a touch of sweetness.
Ingredients:
For the Pastry Crust:
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 egg, beaten (for egg wash)
For the Lemon Curd:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup unsalted butter, melted
- 1 teaspoon grated lemon zest
- Salt to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Make the pastry crust: Combine flour, confectioners’ sugar, and salt. Add the cold butter and mix until crumbly. Gradually add the beaten egg, mixing until the dough comes together.
- Roll out the dough and place in a tart pan with a removable bottom.
- Make the lemon curd: Whisk together egg yolks, sugar, lemon juice, and melted butter. Add the lemon zest and salt to taste.
- Pour the lemon curd into the pastry crust and smooth the top.
- Bake for 25-30 minutes or until the filling is set and the crust is golden brown.\
Nutrition Chart (per serving):
- Calories: 280
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 18g
- Sodium: 100mg
- Cholesterol: 120mg
- Vitamin C: 20% of the Daily Value (DV)
- Calcium: 10% of the DV
Variations:
- Raspberry Lemon Tart: Add fresh raspberries to the lemon curd for a sweet and tangy twist.
- Lemon Blueberry Tart: Mix in fresh blueberries with the lemon curd for a burst of antioxidants.
- Chocolate Lemon Tart: Drizzle melted chocolate over the lemon tart for a rich and decadent treat.