Do you love the fresh taste of lemons and the combination of sweet and sour? Then this lemon tart is just right for you! The crispy pastry crust and melt-in-the-mouth lemon cream make this tart an irresistible highlight on any coffee table.
Originally from French patisserie, this recipe impresses with its lightness and harmonious balance of flavors. Bring the taste of summer to your plate!
Preparation time: 3 hours
Ingredients (for 6 servings)
- 150 g flour (for the dough)
- 150 g butter
- 3 eggs (size L)
- 140 g sugar
- 3 large organic lemons
- 1 pinch of salt
- 3–4 tablespoons of cold water
preparation
1. Make the dough:
In a large bowl, combine the flour and a pinch of salt. Cut 75g of the butter into small cubes and add it to the flour. Rub everything with your fingertips until fine crumbs form. Add 3-4 tablespoons of cold water and quickly knead everything into a smooth dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for about 30 minutes.
2. Pre-bake the dough:
Preheat the oven to 190°C. Roll out the chilled dough on a lightly floured surface to a thickness of about 3 mm and line a tart pan (25–26 cm in diameter). Prick the dough base several times with a fork, cover with baking paper, and weigh down with dried pulses. Bake the dough in the lower third of the oven for about 15 minutes. Then remove the pulses and baking paper and bake for another 10–15 minutes, until golden brown. Remove from the oven and let cool.
3. Prepare lemon cream:
Whisk the eggs and sugar in a heavy-bottomed saucepan. Wash the lemons in hot water, zest, and squeeze the juice. Add both to the egg and sugar mixture and mix well. Cut the remaining 75g butter into small cubes and add it as well. Heat the mixture slowly, stirring constantly, until the cream thickens (about 1-2 minutes). Be careful not to overheat the mixture, as this can cause the eggs to curdle.
4. Finish the tart:
Pour the finished lemon curd onto the pre-baked tart base and smooth it down. Let the lemon tart cool completely for at least 2 hours before slicing.
Tips & Variations
- For extra freshness: Refine the cream with a touch of lemon balm or mint.
- Fruity addition: You can also decorate the tart with fresh berries such as raspberries or blueberries.
- Extra creamy: Replace some of the butter with mascarpone for an even creamier consistency.
Serving suggestion
Place the lemon tart on a pretty, flat cake plate and decorate it with thin lemon slices and a few fresh mint leaves. For an extra-chic look, lightly dust the tart with powdered sugar and arrange a few edible flowers around the edge. This will perfectly showcase the fruity sweetness of the lemon curd!
Conclusion
Bring a summer feeling into your kitchen with this fruity and delicate lemon tart! The crispy crust and velvety lemon cream make this recipe an unforgettable taste experience. Whether as the finale of a dinner or with afternoon coffee, this tart is always a winner.
Try it out and enjoy the fresh, lemony lightness!
