Sunshine Lemon Tart a Zesty Slice of Heaven

Sunshine Lemon Tart : A Zesty Slice of Heaven

Ever find yourself craving something both tangy and sweet? Me too! Honestly, that's why I adore this Lemon Tart . It's basically sunshine on a plate.

It has a yummy filling and a buttery crust. This Easy Lemon Tart Recipe will impress everyone.

A Slice of History: Where Did This Citrus Tart Recipe Come From?

This classic Lemon Tart is inspired by those gorgeous French patisseries. For centuries, they are making delicious tarts. It's a balance of sweet and tart, making it utterly divine.

I think you will love it too!

This recipe is medium difficulty. It takes around 2 hours and 15 minutes. That includes chilling the dough and resting the filling.

It makes about 8 servings. Perfect for sharing, or maybe not, wink wink!

Why You'll Love This Homemade Lemon Tart

This Lemon Curd Tart is more than just a tasty treat. It's a mood booster! Lemons are packed with vitamin C.

So, you're getting a little health kick with your dessert. It’s ideal for afternoon tea or a dinner party. Making this Tart Baking perfect! It's special because it's a classic, yet feels so fresh.

Ready to dive into the ingredients? Let’s go!

Let's Gather 'Round: Ingredients & Equipment for Your Lemon Tart

So, you're ready to bake a Sunshine Lemon Tart ? Brilliant! Honestly, there's nothing quite like a Classic Lemon Tart to brighten your day.

This Easy Lemon Tart Recipe is pretty straightforward. Let's make sure you've got everything you need to make a Shortcrust Pastry Tart dreams are made of! I always feel a thrill when I am planning to bake something delicious.

Main Ingredients, Sorted

Okay, here’s the deal. These are the stars of our show, so pay attention!

Shortcrust Pastry:

• All-purpose flour: 1 3/4 cups (225g) . Just your regular stuff, nothing fancy needed.
• Cold unsalted butter: 1/2 cup (113g) , cubed. Seriously, COLD is key.
• Granulated sugar: 1/4 cup (50g) . Sweetness, sorted.
• Large egg yolk: Just 1 !
• Ice water: 2-3 tablespoons . Add it slowly, you know?

For the pastry, quality butter matters. Look for European style butter with a higher fat content. It makes a flakier crust.

I messed that one up once. Oh my gosh, what a difference it made.

Lemon Filling:

• Granulated sugar: 1 cup (200g) . More sweetness!
• Large eggs: 4 . They'll bring it all together.
• Heavy cream: 1/2 cup (120ml) . Makes it rich and dreamy.
• Fresh lemon juice: 1/2 cup (120ml) (from about 4-5 lemons). Fresh is best, trust me.
• Lemon zest: From 2 lemons. Don’t skip this! It adds so much flavour.
• Unsalted butter, melted: 2 tablespoons . Adds shine and richness.

For the lemon juice, squeeze your own. Bottled juice just doesn't have the same zing.

Seasoning: A Zesty Symphony

The lemon zest is essential. It's the soul of this Citrus Tart Recipe . Don't be shy. For an extra kick, try a pinch of sea salt in the filling.

It enhances the lemon flavor. Vanilla extract would be interesting in the lemon curd tart, but it is not classic.

If you cannot find some lemon you can also try some orange instead, but it won't be a Lemon Tart.

Gear Up: Essential Equipment

Keep it simple. Here’s what you'll need for this Easy Lemon Tart :

• 9 inch tart pan with removable bottom. Trust me, you'll want that removable bottom.
• Rolling pin. To roll out that pastry!
• Parchment paper. For blind baking.
• Pie weights (or dried beans). To stop that pastry from puffing up.
• Mixing bowls. Obvs.
• Whisk.
• Lemon zester.
• Lemon juicer. Save your hands.

If you don’t have pie weights, dried beans work a treat. Honestly, I’ve used rice in a pinch, too. For the tart pan, if you don’t have one with a removable bottom, just make sure to grease it well! You will create the perfect Homemade Lemon Tart and you know it!

Sunshine Lemon Tart: A Zesty Slice of Heaven

Oh my gosh, are you ready for some serious sunshine on a plate? This Lemon Tart is the bee's knees! We're diving into a classic, like straight from a French patisserie.

It is the perfect blend of tangy and sweet. Honestly, this Classic Lemon Tart is guaranteed to brighten up any day.

Prep Like a Pro: Your Mise en Place Magic

Okay, first things first. Let's get our ducks in a row. This is the essential mise en place moment. Get out 1 3/4 cups of flour, 1/2 cup cold butter, 1/4 cup sugar, one egg yolk, and some ice water for the pastry.

For the filling, you need 1 cup sugar, 4 eggs, 1/2 cup heavy cream, 1/2 cup fresh lemon juice, zest of 2 lemons, and 2 tablespoons melted butter.

Having everything measured and ready saves so much time! And remember, cold butter is key for that flaky shortcrust pastry.

Let's Get Tarty: step-by-step to Lemon Perfection

1. Make the pastry: Combine flour and sugar. Cut in the cold butter. Add egg yolk and ice water. Mix until the dough comes together.
2. Chill out: Flatten the dough into a disc, wrap it, and chill for at least 1 hour .
3. Blind bake: Roll out dough, fit into tart pan, prick the bottom. Line with parchment and pie weights. Bake at 375° F ( 190° C) for 15 minutes .
4. Remove weights: Bake for another 5- 10 minutes , until lightly golden.
5. Whip up the filling: Whisk sugar, eggs, lemon juice, lemon zest, and cream in a saucepan.
6. Cook it low and slow: Cook over medium low heat, stirring, until thickened to coat the back of a spoon. This should reach a temp of 170- 175° F (77- 79° C) . Stir in melted butter.
7. Bake the Lemon Tart : Pour filling into the pre-baked shell. Bake at 325° F ( 160° C) for 20- 25 minutes , until set but with a slight jiggle.
8. Cool and chill: Let cool completely, then chill in the fridge for at least 2 hours before serving.

Pro Tips: Level Up Your Lemon Tart Game

Want to impress? Always use cold butter for the pastry. Also, don't overbake the filling. Remember, the Lemon Curd Tart filling should have a slight wiggle when you take it out.

It will set as it cools. You know? Another thing: Blind baking is the secret to avoiding a soggy bottom.

If you want to get ahead, the pastry can be made a day in advance. Plus, you can easily make this an Easy Lemon Tart by buying premade pastry.

Honestly, this Sunshine Lemon Tart is like bottled happiness. It’s that Easy Lemon Tart Recipe that will make you feel like a baking superstar! Serve it with some fresh raspberries and a dollop of cream.

Trust me, you'll be licking the plate clean!

Recipe Notes for Your Sunshine Lemon Tart

So, you're about to embark on your Lemon Tart journey? Fantastic! I've baked this Classic Lemon Tart more times than I can count, and I've learned a few tricks along the way.

Think of these as your cheat sheet to Tart Baking success. Honestly, making a Homemade Lemon Tart can seem daunting, but trust me, with these tips, you'll nail it.

Oh my gosh, you will get the best Lemon Curd Tart ever!

Serving Sunshine: Plating and Presentation

Let's talk presentation. A Lemon Tart Recipe is about more than just taste; it's about the experience. I love slicing a wedge and placing it on a plate with a few fresh raspberries.

The pop of red against the yellow is gorgeous! Or, a simple dusting of icing sugar adds a touch of elegance.

And for a refreshing twist, serve it with a scoop of vanilla ice cream. For drinks, a chilled glass of Prosecco or a cup of Earl Grey is divine!

Storing Your Slice of Heaven

Got leftovers? Lucky you! Pop your Easy Lemon Tart Recipe creations into an airtight container and keep it in the fridge.

It'll happily sit there for up to 3 days. I wouldn't recommend freezing a Shortcrust Pastry Tart , the texture can change when it thaws.

To reheat, if you must, a quick blast in a low oven (about 275° F or 135° C) for a few minutes will do the trick, but honestly, it's best enjoyed cold!

Remixing Your Lemon Symphony: Variations

Want to mix things up? Why not try a Lime Tart using lime juice and zest instead of lemon? It's equally zesty! For a dietary twist, a Vegan Lemon Tart is totally doable.

Use a vegan butter substitute and a plant based egg replacer. Coconut milk works great for the filling! Seasonal ingredient swaps? Not really, the beauty of a Lemon Tart is that it's a year round treat!

Nutrition Nuggets: Fueling Your Zest

Let's keep it real. A slice of this Easy Lemon Tart is a treat. Approximately 450-550 calories per serving. You're also looking at around 6g of protein, 30-40g of fat, and 40-50g of carbs.

But hey, everything in moderation, right? The lemon provides vitamin C, and that's always a good thing!

So, there you have it. My personal notes to guide you on your French Lemon Tart adventure. Don't be afraid to experiment, have fun, and most importantly, enjoy every delicious bite! Now get into the kitchen and start Easy Lemon Tart Baking !

Frequently Asked Questions

Why did my Lemon Tart filling turn out runny?

A runny Lemon Tart filling is usually down to not cooking it long enough or at a high enough temperature. Ensure you're cooking the custard until it's thick enough to coat the back of a spoon and reaches around 170-175°F (77-79°C). Also, make sure your oven is at the correct temperature.

Remember, it will continue to set as it cools, but it needs a good start!

How do I prevent my Lemon Tart crust from getting soggy?

A soggy bottom is a common baking woe! The key is blind baking your pastry crust before adding the filling. Use pie weights or dried beans to weigh down the parchment paper during the first bake, then remove them and bake for a few more minutes to dry out the base.

Also, let the baked tart shell cool completely before adding the filling.

Can I make Lemon Tart ahead of time?

Absolutely! Lemon Tart is a fantastic make-ahead dessert. In fact, it's often better the next day, as the flavors have had time to meld. Bake the tart and let it cool completely, then wrap it well and store it in the refrigerator for up to 2-3 days.

Just be sure to add any toppings, like fresh berries, right before serving.

Is it possible to substitute ingredients in this Lemon Tart recipe for dietary reasons?

Yes, there are substitutions you can make! For a dairy-free version, use a vegan butter substitute for the pastry and coconut cream for the filling. You can also find plant based egg replacers to help the filling set.

Sweeteners like agave or maple syrup can be used instead of granulated sugar, but may slightly alter the tartness and texture.

What's the best way to store leftover Lemon Tart? Will it last long?

To keep your leftover Lemon Tart fresh, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. Properly stored, it will last for about 2-3 days. Keep in mind that the pastry may soften slightly over time, but the flavors will still be delightful.