This lemon tart is intensely lemony. I insist on using fresh lemons. Use their zest, juice, and pulp. See Lemon Curd recipe for detailed instructions how to prep lemon puree. If you want a more delicate version, replace part of lemon puree in the recipe with heavy cream.
This lemon tart is pretty tart. If you like it sweeter, add more sugar. Double the amount of sugar, and you’ll get the sweetness of commercially baked lemon tart.
This lemon tart has a silky smooth texture. If you like it more thick and stable, add more flour or cornstarch. Double the amount of flour, and you’ll get the texture of commercially baked lemon bars.
Lemon tart doesn’t need any toppings or decorations. Adjust it to your taste and everything else doesn’t matter. It is beautiful as is. The only exception is sugar powder.
Servings: 6 portions
for lemon filling (for 1 tart crust, 7.5"D)
- 200 g lemon juice with pulp and zest ~ 5-6 lemons
- 140 g sugar
- 35 g wheat flour all purpose
- 80 ml heavy whipping cream
- 140 g eggs ~ 2 large eggs + 1 large egg yolk
for tart crust (for 3 tart crusts, 7.5"D)
- 250 g wheat flour all purpose
- 30 g hazelnuts meal (substitute with almond or pecan)
- 95 g confectioners powdered sugar
- 1 pinch kosher salt
- 150 g butter
- 50 g egg ~ 1 large egg
Prepare and measure lemon puree.
Preheat oven 350F, convection. Bake frozen tart crust for 15 minutes.
Meanwhile, measure all ingredients for lemon filling. Combine them with a whisk in a saucepan. Constantly whisking, cook over medium heat until mixture thickens (160F). Turn off the heat and continue whisking — you are distributing left-over heat and evaporating more moisture.
Scoop filling into pre-baked tart shell and bake for another 5 minutes. Transfer tart to a wire rack to cool, then refrigerate. When chilled, dust with powdered sugar and decorate with your favorite toppings.