Dessert / pastry tart
A refined lemon tart with a crisp buttery shell and a silky, bright lemon filling. The finish is glossy, clean, and elegant, perfect for a minimal gourmet dessert plate.
Recipe video
Rub flour, cold butter, powdered sugar, and salt together until the mixture looks like fine crumbs.
Add the egg and mix gently until the dough begins to clump. Add cold water only if the dough feels dry.
Flatten the dough into a disc, wrap it, and chill for 30 minutes.
Roll the dough to about 3 mm / 1/8 in thick on a lightly floured surface.
Line a 23 cm / 9 in tart pan, press into the edges, trim, and chill for 15 minutes.
Heat the oven to 180°C / 350°F. Prick the base with a fork, line with parchment, and add baking weights.
Blind bake for 15 minutes, remove the weights, then bake 8–10 minutes more until pale golden.
Lower the oven to 150°C / 300°F and place the tart shell on a baking tray.
Whisk eggs and sugar until smooth, not foamy.
Add lemon juice, lemon zest, cream, melted butter, and salt; whisk gently until silky.
Strain the filling into a jug for a smoother custard.
Pour the filling into the warm tart shell and bake for 22–28 minutes, until the edges are set and the center has a soft wobble.
Cool at room temperature, then chill for at least 2 hours before slicing.
Finish with a light dusting of powdered sugar, lemon zest curls, and berries or mint if desired.
