This lemon tart is a delightful dessert that combines a buttery, flaky crust with a rich, tangy lemon curd filling. It's topped with homemade candied lemon zest for an extra burst of citrus flavor. Perfect for any occasion, this tart is sure to impress your guests with its vibrant taste and elegant appearance.
Some ingredients in this recipe might not be commonly found in your home. For instance, crème fraiche is a thick, cultured cream you might need to pick up from the dairy section. Also, almond extract adds a subtle nutty flavor, which you can find in the baking aisle.
Ingredients For Lemon Tart Recipe
lemon zest: The outer rind of a lemon, finely grated for a punch of citrus flavor.
granulated sugar: Standard white sugar used for sweetness.
flour: All-purpose flour for the tart's crust.
salt: Enhances the overall flavor.
powdered sugar: Also known as confectioners' sugar, used in the dough for a smooth texture.
unsalted butter: Provides richness and flakiness to the crust.
egg: Binds the dough and gives structure.
almond extract: Adds a subtle, nutty flavor to the crust.
fresh lemon juice: The main ingredient for the tart's filling, offering a fresh, tangy flavor.
crème fraiche: A thick, cultured cream used to enrich the filling.
egg yolks: Adds creaminess and richness to the lemon curd filling.
One reader, Kenton Elias says:
This lemon tart recipe is a delightful blend of tangy and sweet. The crust is perfectly flaky, and the lemon filling is smooth and zesty. The candied zest adds a lovely touch. It's a hit at every gathering!
Key Techniques for Making a Lemon Tart
How to candy lemon zest: Explanation on boiling and simmering lemon zest with sugar to create candied zest. How to make tart dough: Explanation on mixing flour, butter, and other ingredients to form dough, then chilling and rolling it out. How to use a double boiler: Explanation on melting butter and crème fraîche together and warming eggs over simmering water. How to blind bake a crust: Explanation on using pie weights and baking the crust before adding the filling. How to strain a mixture: Explanation on using a sieve to remove any lumps from the lemon curd mixture.
How To Make Lemon Tart
Bright and golden, this lemon tart is filled with sweet and tart filling over buttery crust, and candied lemon zest for topping.
Serves:
Ingredients
For the Candied Zest:
- 1cuplemon zest,julienned
- 1cupgranulated sugar
For the Crust:
- 1½cupsflour
- ½tspsalt
- ½cuppowdered sugar
- ½cupunsalted butter,(1 stick) softened at room temperature
- 1large egg,beaten
- ¼tspalmond extract
- 1tsplemon zest
For the Lemon Filling:
- ½cupunsalted butter,(1 stick)
- ¼cupcrème fraîche,can sub sour cream
- 2large eggs
- 3large egg yolks
- ¾cupfresh lemon juice
- ¾cupgranulated sugar
- 1½tsplemon zest
Instructions
Candied Zest:
-
Place lemon zest in a saucepan and cover with water by ½ inch. Bring to a boil. Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain.
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Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain.
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Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in the refrigerator)*. The next day, toss the zest with a little more sugar.
Dough:
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Whisk together the flour, salt, and powdered sugar in a bowl. Add the butter and either use fingers or use a pastry blender, to mix the butter into the flour until the dough forms flaky crumbs and lumps. Try to make sure that all of the flour is coated with some butter.
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With a wooden spoon, mix in the egg, ¼ teaspoon almond extract, and 1 teaspoon of lemon zest. Continue to mix until the dough clumps.
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Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least 1 hour or up to 2 days in advance.
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Pre-heat oven to 350 degrees F.
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If the dough has chilled overnight, let it sit at temperature for at least 10 to 15 minutes before attempting to work with it. This allows the dough to relax enough to become somewhat pliable before rolling out.
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Roll out the dough by either sprinkling the dough and rolling the surface with little flour, or roll the dough out between 2 sheets of parchment paper.
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Roll the dough out to a circle 2 inches wider in diameter than the tart pan (about a 12-inch round).
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Press the dough into the tart pan. Use a rolling pin to level the dough along the edges of the pan. Freeze for 30 minutes.
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Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans, sugar, rice, or ceramic pie weights).
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Bake at 350 degrees F for 20 minutes. Remove from oven, lift the sides of the aluminum foil to remove the pie weights, and let the crust cool.
Curd Filling:
-
Melt butter and crème fraîche together over a double boiler*, stirring to combine. Remove top pan from heat and set aside.
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In a second bowl over the double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice.
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Strain the mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and zest and whisk for about 4 minutes until warm to touch.
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Pour the lemon filling into the crust and bake at 350 degrees F for 25 minutes or until set in the middle.
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Let cool on a rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest.
Recipe Notes
- Tip: Wrap the zest strands around a chopstick and let them dry wrapped. They’ll hold a curly form the next day.
- If a double boiler is not available, bring 2 inches of water to simmer in a saucepan, place a stainless steel or pyrex bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.
Nutrition
- Calories: 559.44kcal
- Fat: 28.19g
- Saturated Fat: 16.63g
- Trans Fat: 0.94g
- Monounsaturated Fat: 7.78g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 73.31g
- Fiber: 2.04g
- Sugar: 52.50g
- Protein: 6.44g
- Cholesterol: 203.56mg
- Sodium: 183.49mg
- Calcium: 55.66mg
- Potassium: 119.59mg
- Iron: 0.94mg
- Vitamin A: 261.07µg
- Vitamin C: 25.20mg
Crucial Technique Tip for Lemon Tart Success
When making the candied zest, ensure that you blanch the lemon zest multiple times as instructed. This process helps to remove any bitterness from the zest, resulting in a sweeter and more pleasant flavor. Additionally, when simmering the zest with sugar, make sure to keep the heat low and steady to avoid caramelizing the sugar, which can alter the taste and texture of the final product.
Time-Saving Tips for Preparing Lemon Tart
Prepare ingredients in advance: Measure and zest lemons the night before to save time on the day of baking.
Use a food processor: Quickly mix the dough ingredients by pulsing them in a food processor instead of using your fingers or a pastry blender.
Pre-bake the crust: Blind bake the crust a day ahead and store it in an airtight container to save time on assembly day.
Double boiler efficiency: Use a microwave to melt the butter and crème fraîche together, then transfer to the double boiler to save time.
Quick cooling: Place the baked tart in the freezer for a few minutes to speed up the cooling process before refrigerating.
Substitute Ingredients For Lemon Tart Recipe
lemon zest - Substitute with lime zest: Lime zest provides a similar citrus flavor and aroma, though it will be slightly more tart.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, but it may alter the texture slightly.
salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can be used in the same quantity.
powdered sugar - Substitute with coconut sugar: Coconut sugar can be ground to a fine powder to mimic powdered sugar, adding a slight caramel flavor.
unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar fat content and texture.
large egg - Substitute with flax egg: A flax egg (1 tbsp ground flaxseed + 3 tbsp water) is a vegan alternative that helps bind ingredients.
almond extract - Substitute with vanilla extract: Vanilla extract provides a different but complementary flavor profile.
crème fraiche - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, making it a suitable substitute.
fresh lemon juice - Substitute with bottled lemon juice: Bottled lemon juice can be used in the same quantity, though it may lack the freshness of freshly squeezed juice.
Presentation Ideas for a Delightful Lemon Tart
Use a pristine white plate: Choose a large, pristine white plate to make the vibrant colors of the lemon tart and candied zest pop.
Create a base layer: Place a thin layer of crème fraîche or lemon curd on the plate to act as a base and anchor for the tart slice.
Slice the tart precisely: Cut the lemon tart into even, clean slices using a hot knife to ensure smooth edges.
Position the tart elegantly: Place a single slice of lemon tart slightly off-center on the plate, allowing space for additional garnishes.
Add a quenelle of crème fraîche: Use two spoons to form a quenelle of crème fraîche and place it delicately beside the tart slice.
Garnish with candied zest: Artfully arrange a few strands of candied lemon zest on top of the tart slice for a touch of elegance and texture.
Drizzle with lemon syrup: Lightly drizzle a small amount of lemon syrup around the plate to add a glossy finish and enhance the citrus flavor.
Add microgreens for color: Place a few sprigs of microgreens or edible flowers around the tart to add a pop of color and a touch of sophistication.
Dust with powdered sugar: Lightly dust the tart slice and the plate with a fine layer of powdered sugar for a delicate, snowy effect.
Serve with a side of fresh berries: Add a small cluster of fresh berries such as raspberries or blueberries to the plate for a burst of freshness and color contrast.
Essential Tools for Crafting the Perfect Lemon Tart
Saucepan: Used for boiling the lemon zest and making the candied zest.
Strainer: Essential for draining the water from the lemon zest.
Parchment paper: Used to spread out the candied zest to dry overnight.
Mixing bowl: Needed for whisking together the flour, salt, and powdered sugar for the dough.
Pastry blender: Helps mix the butter into the flour to form flaky crumbs and lumps.
Wooden spoon: Useful for mixing the egg, almond extract, and lemon zest into the dough.
Plastic wrap: Used to wrap the dough disk for refrigeration.
Rolling pin: Needed to roll out the dough to the desired size.
Tart pan: The vessel in which the tart will be baked.
Aluminum foil: Used to cover the dough in the tart pan before adding pie weights.
Pie weights: Keeps the dough from puffing up during the initial baking.
Double boiler: Essential for melting butter and crème fraîche together and warming the eggs and egg yolks.
Sieve: Used to strain the lemon filling mixture to ensure a smooth texture.
Whisk: Needed for whisking the lemon filling mixture over simmering water.
Cooling rack: Allows the tart to cool evenly after baking.
Refrigerator: Necessary for chilling the tart before serving.
Storing and Freezing Lemon Tart: A Guide
Here are the detailed storing and freezing guidelines for the lemon tart recipe:
Storing: Cover the lemon tart tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. The tart will taste best if consumed within the first 2 days.
Freezing the whole tart:
- Allow the lemon tart to cool completely to room temperature.
- Wrap the entire tart tightly with plastic wrap, ensuring no air pockets remain. Follow up with a layer of aluminum foil for extra protection against freezer burn.
- Place the wrapped tart in a freezer-safe container or freezer bag, label it with the date, and store it in the freezer for up to 2-3 months.
- To thaw, transfer the tart from the freezer to the refrigerator and let it defrost overnight. Remove the wrapping before serving.
Freezing individual slices:
- Cut the cooled lemon tart into individual slices.
- Place the slices on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze for 1-2 hours, or until solid.
- Wrap each frozen slice tightly with plastic wrap, followed by aluminum foil.
- Transfer the wrapped slices to a freezer-safe container or freezer bag, label with the date, and store in the freezer for up to 2-3 months.
- To thaw, remove the desired number of slices from the freezer and let them defrost in the refrigerator for 2-3 hours before serving.
How To Reheat Leftover Lemon Tart
To reheat a leftover lemon tart, preheat your oven to 350°F (175°C). Place the tart on a baking sheet and cover it loosely with aluminum foil. This will help prevent the crust from browning too quickly and the filling from drying out. Bake for about 10-15 minutes, or until the tart is heated through. The exact time will depend on the size of your tart and how cold it was when you started.
Another option is to reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat it in 15-second intervals until it reaches your desired temperature. Be careful not to overheat, as this can cause the filling to become rubbery and the crust to become soggy.
If you want to crisp up the crust a bit, you can place the reheated tart under the broiler for a minute or two. Keep a close eye on it to prevent burning.
For a quicker option, you can also enjoy leftover lemon tart cold, straight from the refrigerator. The flavors will be more pronounced when chilled, and the texture will be slightly firmer.
If your leftover tart has been in the refrigerator for a few days and the crust has become soggy, you can try reheating it in a preheated 350°F (175°C) oven for about 10 minutes to help crisp it up again. Place the tart directly on the oven rack for best results.
Interesting Fact About Lemon Tarts
A unique aspect of this lemon tart recipe is the use of candied lemon zest as a topping. This not only adds a decorative touch but also enhances the lemon flavor profile, providing a delightful contrast between the tartness of the lemon curd and the sweetness of the candied zest.
Is Making Lemon Tart at Home Cost-Effective?
This lemon tart recipe, while delightful, may not be the most cost-effective for a household. The ingredients like crème fraîche and unsalted butter can be pricey. Additionally, the process of making candied zest and the curd filling is time-consuming. For a household of 4, the approximate cost is around $15-$20 USD. Overall Verdict: 6/10.
Is Lemon Tart Healthy or Unhealthy?
This lemon tart recipe, while delicious, is not particularly healthy due to several factors:
- High sugar content: The recipe calls for significant amounts of granulated sugar in the candied zest, crust, and filling, which can contribute to excessive calorie intake and potential health issues like obesity and diabetes.
- Butter and crème fraîche: The use of butter in the crust and filling, as well as the crème fraîche in the filling, adds saturated fat to the recipe, which can increase the risk of heart disease when consumed in excess.
- Refined flour: The crust is made with refined flour, which has been stripped of its fiber and nutrients during processing.
To make this recipe healthier, consider the following suggestions:
- Reduce the sugar content by using less sugar in the candied zest, crust, and filling. You can also experiment with natural sweeteners like honey or maple syrup, which may provide some additional nutrients.
- Replace some or all of the butter with healthier alternatives like olive oil or coconut oil, which contain more beneficial fats. For the crust, you can also try using whole wheat pastry flour or almond flour for added fiber and nutrients.
- Incorporate more lemon zest into the filling to enhance the lemon flavor without relying as heavily on sugar. You can also add fresh berries or a berry compote on top of the tart for added natural sweetness and nutrients.
- Serve smaller portions of the tart and pair it with a side of fresh fruit or a light salad to balance out the richness of the dessert.
Editor's Opinion on This Lemon Tart Recipe
This lemon tart recipe is a delightful blend of tangy and sweet, showcasing the vibrant flavor of fresh lemons. The candied zest adds a sophisticated touch, while the almond extract in the crust provides a subtle depth. The use of crème fraîche in the filling introduces a creamy richness that balances the tartness of the lemon juice. The detailed steps ensure a well-structured tart, though some might find the process a bit lengthy. Overall, it's a refined dessert that promises to impress with its bright, citrusy notes and elegant presentation.
Enhance Your Lemon Tart Recipe with These Unique Side Dishes:
Delightful Alternatives to Lemon Tart
Appetizers and Main Dishes to Serve with Lemon Tart
Why trust this Lemon Tart Recipe:
This lemon tart recipe is a must-try for any dessert enthusiast. The combination of a buttery, flaky crust with a tangy lemon filling creates a perfect balance of flavors. The candied lemon zest adds a delightful texture and a burst of citrusy sweetness. Each step is carefully detailed to ensure your tart turns out perfectly every time. Trust in the quality ingredients like crème fraîche and fresh lemon juice to elevate your baking. This recipe has been meticulously crafted and tested to guarantee a delicious and impressive dessert.
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