Cook Like a Pro: Make a Tangy & Sweet Lemon Tart at Home

Lemon Tart — a beautiful delicacy that originated in France and is being enjoyed worldwide due to its delicate creamy, yet tangy filling accompanied by a light tart crust, that crumbs right into your mouth.

Salivating yet? We are too!

But don’t worry, we won’t leave you in that misery. Instead, we have just brought to you an exclusive and easy tart recipe accompanied by a lemon tart.

We’re sure you will enjoy it.

Ingredients

Tart Shell

180gms unsalted butter, at room temperature.
1/2 cup granulated sugar
1/2 tsp vanilla essence
1 3/4 cups flour
1/2 tsp baking powder
Pinch of salt

Lemon Curd

Juice of 4 large lemons
1 1/2 cups granulated sugar
100gms unsalted butter, at room temperature
4 eggs, at room temperature
1/8 teaspoon salt

Cooking Method

Tart Shell

Mix the butter and sugar together in a bowl of an electric mixer with a paddle attachment
Add the vanilla
In a medium bowl, sift together the flour, baking powder, and salt
Then add them to the butter-and-sugar mixture

Mix until the dough starts to come together
Place the dough onto a floured surface and shape into a flat disk
Wrap dough in Saran/cling wrap and chill for at least half hour

Roll out the dough and place in a round tart pan. Press the dough in firmly to the edges and bottom.
Chill again for 20 minutes
Meanwhile, preheat the oven to 350 degrees

Take a square sheet of parchment paper (big to fit inside the chilled tart) and place it, on the pastry
Fill with uncooked beans or rice
Blind bake for 20 minutes
Then, remove the parchment paper and beans/rice.
Prick the tart all over with a fork, and bake again for 20 minutes more, or until lightly browned.
Allow cooling to room temperature

Lemon Curd

Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith (Picture 12 above)
Squeeze the lemons to make about 1/2 cup of juice and set aside
Mince the zest by chopping it, and add it to the sugar

In an electric mixer, cream the butter with the sugar and lemon zest.
Add the eggs, 1 at a time, and then add the lemon juice and salt.
Mix until creamy and well combined
Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes.The lemon curd will thicken just before it simmers. Remove from the heat at this stage