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Lemon Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup heavy cream
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of powdered sugar, and 1/4 teaspoon of salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and chill in the refrigerator for 30 minutes.
- Bake the crust for 20-25 minutes, or until golden brown. Let it cool completely on a wire rack.
- In a large bowl, whisk together 4 eggs, 3/4 cup granulated sugar, lemon juice, and lemon zest until well combined. Stir in the heavy cream.
- Pour the lemon filling into the cooled crust and bake for 25-30 minutes, or until the filling is set.
- Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving.
- Dust with powdered sugar before serving. Enjoy your delicious lemon tart!
Lemon tart, a classic dessert with a tangy citrus filling in a buttery crust, has a rich history dating back to medieval times. Originating in France, it gained popularity in the 19th century. Renowned chefs like Julia Child and Pierre Hermé have elevated its status. Today, the best versions can be found in patisseries across France, particularly in Paris. The key to a perfect lemon tart lies in the balance of sweet and tart flavors, and the texture of the filling should be smooth and creamy. For a unique twist, consider adding a meringue topping or infusing the filling with herbs like thyme or lavender.
60 min
8
320 calories
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