Succulent lemon tart: zesty delight in every slice

Succulent lemon tart: zesty delight in every slice

Unveil the elegance of classic French pastry with this succulent baked lemon tart, a dessert that balances the bright zest of lemon with a silky, rich filling. Coated in a tender, buttery crust, this tart is not only a treat for the palate but also a feast for the eyes. Each component, from the crispy dough to the creamy lemon filling, is designed to work in harmony, delivering a sophisticated flavor profile that is both refreshing and indulgent.


Why you'll love it: This baked lemon tart is a testament to the beauty of simple ingredients transforming into a sublime dessert. The vibrant flavor of lemon zest and juice gives the tart a refreshing flavor that perfectly complements the rich, sweet base. The creamy texture of the filling, combined with the flaky crust, makes every bite a delicious experience. It's an ideal choice for those who enjoy desserts that offer a refreshing burst of citrus balanced with just the right amount of sweetness.

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Perfect occasion: This tart is perfect for any occasion that calls for a fancy dessert. It shines as a centerpiece at dinner parties, celebrations and especially at spring and summer gatherings. Serve it at brunches or as a sophisticated dessert at your next family gathering. It's also a fantastic choice for holiday meals or any time requiring a dessert that is both elegant and irresistibly delicious.

Decorating Tips: For a beautiful presentation, garnish the tart with sliced ​​lemon slices, a pinch of powdered sugar or fresh mint leaves for a touch of green. Consider adding some edible flowers for a festive touch, or serve each slice with a dollop of whipped cream or a drizzle of raspberry coulis for an extra pop of flavor and color.


For the tart base:

  • Flour: 250g
  • Softened butter: 100g
  • Icing sugar: 80g
  • Egg: 1
  • A pinch of salt
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For the lemon cream filling:

  • Lemon zest: from 2 lemons
  • Lemon juice: from 3 lemons (150ml)
  • Sugar: 130g
  • Eggs: 4
  • Slightly heated crème fraîche: 250 ml

Preparation method:

  1. Prepare the dough:
    • Cream the softened butter with the icing sugar and a pinch of salt.
    • Add the egg and mix well, then add the flour.
    • Chill the dough for 2 hours in the refrigerator.
    • Roll out the pastry and line a 24cm tart tin.
    • Pre-bake (“blind bake”) at 180°C (356°F) for 20-25 minutes until lightly browned.
  2. Prepare the lemon cream filling:
    • Mix the lemon zest with the sugar.
    • Add the eggs and whisk vigorously.
    • Add the lemon juice and the slightly heated cream.
    • Pour the filling into the cooled tart shell.
  3. Bake the pie:
    • Bake at 140°C (284°F) for approximately 25 minutes. The filling will be quite liquid, so carefully transfer the tart to the oven.

Enjoy this succulent baked lemon tart, a perfect blend of tangy freshness and creamy sweetness, guaranteed to be a hit at any table!

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