Okay, here’s my blog post about making a quick and easy lemon tart:
So, I’ve been craving something sweet and tangy lately, and I remembered this super simple lemon tart recipe I used to make. I decided to whip it up again, and let me tell you, it was just as good as I remembered. I’ll walk you through it, step by step.
First, I grabbed all my ingredients. This is a pretty basic recipe, so I had most of it at home already. I made sure I had some flour, butter, sugar, eggs, and of course, lemons. I did not use fresh fruits in this recipe because I wanted to make custard tarts.
Then I started with the crust. I used a simple method which involves mixing flour, a bit of sugar, and some cold, cubed butter. I used my hands to blend the butter into the dry ingredients until it looked like coarse breadcrumbs. Then, I added a bit of ice water, just enough to bring the dough together. I flattened it into a disc, wrapped it in plastic wrap, and popped it in the fridge to chill for about 30 minutes.
While the dough was chilling, I worked on the lemon filling. This is the fun part! I whisked together some eggs, sugar, lemon juice, and a bit of lemon zest in a bowl. I made sure everything was well combined, until it became all foamy and smooth.
Once the dough was chilled, I rolled it out on a lightly floured surface. I then carefully transferred it to my tart pan. I pressed it into the bottom and up the sides, making sure there were no air pockets. I trimmed off any excess dough and pricked the bottom all over with a fork. Then, I baked the crust for about 15 minutes, just to get it started.
Pouring the Filling
After the crust had its head start, I pulled it out and carefully poured in the lemon filling. I put it back in the oven and baked it for another 20-25 minutes, or until the filling was set and the crust was golden brown. You know it’s done when the center jiggles just slightly.
Cooling and Serving
I let the tart cool completely on a wire rack. This part is tough because it smells so darn good. I was being impatient, so I might have sliced into it a little early. But when I pulled out that first slice, man, it was worth it. The filling was perfectly set, but still had that lovely creamy texture, and the lemon flavor was bright and tangy. The crust was flaky and buttery, a perfect complement to the filling.
I’ve made this tart a few times now, and it’s always a hit. It’s such a simple recipe, but it delivers big on flavor. Plus, it looks pretty impressive, even though it’s so easy to make. And I can tell you that my lemon tart was definitely not runny, it was perfect.
- Pro-tip: You can dust the top with some powdered sugar right before serving for an extra touch of sweetness and a pretty finish.
If you’re looking for a quick and easy dessert that’s sure to impress, give this lemon tart a try. You won’t be disappointed! This is my go-to recipe, especially when I want something sweet but don’t want to spend hours in the kitchen. Plus, it’s a great way to use up those extra lemons you might have lying around. Go try it now!