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Lemon Zest Tart
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Lemon Zest Tart
Indulge in the brightness of citrus with this vibrant lemon zest tart, featuring a buttery pastry crust, a silky lemon curd filling, and a burst of citrusy freshness. Perfect for springtime gatherings or as a refreshing dessert any time of the year, this tart is sure to impress with its beautiful presentation and delightful flavors. The combination of the flaky crust, the creamy lemon curd, and the sprinkling of lemon zest creates a delightful harmony of textures and flavors that will leave you wanting more.
Time Cook
60
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Eggs
Ingredients
2 cups
All-purpose flour
250 Calories
1 cup
Confectioners' sugar
150 Calories
1 cup
Unsalted butter, chilled and cut into small pieces
200 Calories
2 tablespoons
Lemon zest
0 Calories
2 tablespoons
Lemon juice
0 Calories
2 large eggs
Eggs
140 Calories
1 cup
Granulated sugar
200 Calories
1 cup
Heavy cream
100 Calories
1/4 teaspoon
Salt
0 Calories
1 tablespoon
Powdered sugar, for garnish
50 Calories
Step-by-Step Instructions
1
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
2
Press the mixture into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
3
In a large bowl, whisk together the lemon zest, lemon juice, eggs, and granulated sugar until well combined. Add the heavy cream and whisk until smooth.
4
Pour the lemon curd into the baked tart shell and smooth the top. Bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden brown.
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Where cooking meets life and technology.
© 2025 Cooklaif