The Classic Lemon Tart Recipe – A Zesty Delight for Citrus Lovers

Delight in the tangy, refreshing taste of this classic lemon tart, an exquisite dessert that combines the bright flavors of lemon with a smooth, creamy filling, all encased in a buttery crust. This is a dessert that promises to deliver both in taste and presentation.

Why you will love this recipe: This lemon tart is a perfect blend of tartness and sweetness, with a rich, velvety texture that is simply irresistible. The meringue topping adds a light and fluffy contrast, making every bite a delicious experience.

Perfect occasion: This tart is perfect for spring and summer get-togethers, afternoon snacks, or anytime you're craving a light, refreshing dessert. It's also a must-have for special occasions like Mother's Day or a spring brunch.

Decorating Tips: For a stunning presentation, you can flambé the meringue until golden brown to add toasted flavor and a beautiful color contrast. Garnish with thin lemon slices or zest for an extra touch of lemony brightness.

Ingredients for the crust:

• 2 cups all-purpose flour
• 1/4 cup powdered sugar
• 2/3 cup unsalted butter, cut into cubes
• 2 egg yolks
• 1 tablespoon of cold water
• A pinch of salt

Crust Instructions:

1. Sift the flour, caster sugar and salt into a mixing bowl. Add the cubed butter and mix until the mixture resembles large crumbs.
2. Add the egg yolks and water and knead until dough forms.
3. Roll out the dough thinly, place it in a greased 11-inch tart pan, prick it with a fork and refrigerate for 20 minutes.
4. Pre-bake the crust at 350°F for 10 minutes.

Ingredients for lemon filling:

• 1 cup lemon juice
• 1 cup of sugar
• 1 tablespoon cornstarch
• The zest of a lemon
• 4 whole eggs
• 4 egg yolks
• 3/4 cup heavy cream

Instructions for filling: 5. Whisk together lemon juice, sugar, cornstarch, lemon zest, eggs, egg yolks and cream until smooth.

6. Pour the filling into the pre-baked crust and bake at 350°F for 30 minutes. Let cool completely.

Ingredients for the meringue:

• 1/2 cup egg whites (about 3-4 large egg whites)
• 1 cup of sugar
• 1/4 cup water
• 1/2 teaspoon citric acid

Meringue Instructions: 7. Cook the sugar and water in a saucepan over medium heat until it begins to boil.

8. Start whipping the egg whites. Once the syrup reaches 240°F, add citric acid.
9. Slowly pour the hot syrup over the whipped egg whites while continuing to beat at high speed for another 5 minutes until stiff peaks form.
10. Spread the meringue over the cooled tart and, if desired, lightly flambé the top.

Enjoy this delicious classic lemon tart, a perfect combination of tart and sweet flavors that will please every palate!