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Ultimate Classic Lemon Tart Recipe

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The Ultimate Classic Lemon Tart combines a buttery, crisp crust with a luxuriously smooth and tangy lemon curd filling. This elegant dessert strikes the perfect balance between tart and sweet, making it a refreshing yet indulgent treat for any occasion.

Ingredients

1 fully baked 9-inch tart crust

2 large eggs plus 2 egg yolks (or 3 whole eggs)

3/4 cup (150 g) granulated sugar

1 tablespoon lemon zest

1/2 cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)

2 tablespoons heavy cream (optional)

1/2 cup (115 g) unsalted butter, cut into small pieces

Instructions

  1. Preheat the oven to 350°F (177°C) if baking the filled tart.
  2. In a medium heatproof bowl, whisk together eggs, sugar, lemon zest, and lemon juice until smooth.
  3. Place the bowl over a saucepan of simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the mixture thickens enough to coat the back of a spoon, about 7–10 minutes.
  4. Remove from heat and whisk in butter, a few pieces at a time, until melted and incorporated.
  5. Stir in heavy cream, if using, for a smoother texture.
  6. Strain the curd through a fine mesh sieve into a clean bowl to remove zest and cooked egg bits.
  7. Pour the warm lemon curd into the pre-baked tart crust and smooth the top.
  8. Optional: Bake for 5–8 minutes to slightly firm the filling (do not brown).
  9. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Notes

Use fresh lemon juice for the best flavor; bottled juice can taste dull.

Whisk constantly when cooking the curd to prevent curdling.

Straining ensures a silky smooth filling.

Chill thoroughly before slicing for clean cuts.

Store covered in the refrigerator for up to 3 days; do not freeze.

Nutrition

Find it online: https://justsosavory.com/ultimate-classic-lemon-tart-recipe/