Classic Lemon Tart Recipe

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Ingredients

For Sweet Tart Dough:

1 ½ cup all-purpose flour
½ cup confectioners’ sugar
¼ teaspoon sea salt
9 tablespoons unsalted butter, cold and cut into small pieces
1 large egg, gently beaten

For Lemon Filling:

1 cup granulated sugar
4 large eggs, at room temperature
2/3 cup unsalted butter, softened and cut into small pieces
2 tablespoons fresh lemon zest
½ cup fresh lemon juice

Instructions

For the Crust:

1. In the bowl of a food processor, combine the flour, sugar and sea salt. Pulse a few
times to combine. Add in the butter and pulse until you have coarse pieces, the
size of peas. Add in the egg yolk, a little at a time, pulsing after each addition. Once
added, pulse the mixture a few more times until the dough comes together.
2. Transfer the dough onto a work surface and blend the dough together in small
pieces using the heel of your hand.
3. Butter or grease the tart pan. Press the dough evenly over the bottom and up the
sides of the pan. You may not use all of the dough if you like a thin crust. Do not
overwork the dough as you press it into the tart pan to preserve the shortbready
texture of the dough.
4. Prick the crust all over with a fork and freeze for at least 30 minutes to 1 hour
longer, before baking.
5. Preheat oven to 400 degrees F. Grease the shiny side of an aluminum foil and fit it
into the crust. (If your crust is frozen you can bake it as is but if not fill in with pie
weights before baking.

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 6. Bake crust for 25 minutes, then remove foil (and weights if using). If the dough is
puffed, press it down gently with the back of a spoon. Continue baking for another
7 to 10 minutes or until firm and golden brown. Transfer to a wire rack and cool
completely.

For the Filling:

1. In a large heat-resistant bowl, whisk together the sugar, eggs, butter, lemon zest,
and juice. Whisk, by hand, for about 5 minutes until mixture is pale and fluffy. Set
the bowl over a simmering pot of water (a double boiler) and cook the mixture,
stirring constantly, until the mixture thickened about 10 minutes.
2. Strain the mixture through a fine sieve and discard any solids. Cover the filling
and refrigerate for 30 minutes.
3. Pour the lemon curd into the cooled tart dough. Refrigerate tart until set, about 4
hours or preferably overnight.
4. Just before serving, top with whipped cream and fresh berries, if desired.

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