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Today’s recipe is for all about delicious sweet with refreshing zingy lemon flavor tart with crispy fragrant tart crust. It is made with lemony cream filling based with buttery tart crust. Those who love the lemon flavor dessert will like this classic lemon tart recipe. In this recipe, I will show you how to make tart crust and lemon curd filling step by step. I hope you love this recipe.
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Tart Crust Ingredients:
- Flour (sifted)1&1/2 cup/190g
- Powdered sugar 1/4 cup
- Egg (whole) 1 no
- Butter (cold cut into small cubes) 1/2 cup(113g)
- Salt 1/4 tsp
- Vanilla extract 1 tsp
- Heavy cream 2 tbsp

Lemon Curd Ingredients:
- Granulated sugar 3/4 cup
- Egg yolks 4 nos.
- Egg whole 2 nos.
- Heavy cream 1/2 cup
- Lemon zest 2 lemons or 2 tbsp
- Lemon juice 1/2 cup (120ml)
- Tart pan (removable bottom) 8 inch

Things required:
- food processor
- Tart pan
- Dry baking beads (rice and beans use as substitute)
- Measuring cups
- Dough mat
- Rolling pin
Directions:
- First we make pastry crust for this recipe. In order to make crust we need all-purpose flour, powdered sugar, and salt combine together in a food processor for few seconds.
- Then cold butter cubes into the flour followed by egg, cream and vanilla mixture. Blitz until dough combined together.
- Folded dough together for binding on working surface. Then flatten dough by covering with the cling wrap.
- Keep dough in the fridge for one hour.
- Once dough is chilled, take out from fridge and roll out dough (as shown in this video).
- Wrap dough around the rolling pin and transfer into the greased tart pan.
- Push the dough in from sides and press against the edges gently. Set dough by pressing from bottom and sides so we get nice even crust.
- Once dough pastry is set into the tart mold, trim off excess dough with rolling pin or cutting the edge with knife. I made mini tarts with the leftover dough pastry.
- Dock holes using fork. Then put it in freezer for half an hour.
- In the meantime time, preheat oven to 350F.
- Take chilled tart shell out of the freezer, line the roughly creased parchment paper onto the tart shell. Then arrange dry baking beads on tart crust.
- Place tart shell into the preheated oven on same temperature for 15 minutes.
- After the baking time, take the tart crust out from the oven and remove baking beads and put the crust back into the oven at 350F for 10 more minutes or until it light golden brown.
- In the mean time,let’s make lemon curd filling for the tart.
- In a bowl, add egg yolks, whole eggs, cream and beat them. Set aside for later use.
- Grate lemon zest and squeeze out fresh lemon juice for filling. Peel only the yellow part of lemon not white part. It will make the tart filling taste bitter.
- Turn heat on medium-low, in a sauce pan add granulated sugar,lemon juice and lemon zest and stir until it starts to simmer or sugar is completely dissolved.
- Turn off heat, remove pan from stove and let it cool down for a minute. Drizzle cream-egg mixture gradually into the sauce pan and stir it continuously so that the egg mixture doesn’t get crumbled into the warm liquid.
- Put flame on low, return sauce pan on stove, stir mixture continuously until it thickens or not runny.
- Remove lemon curd filling from stove and strain the mixture through sieve in order to avoid lumps or zest pulps and get smooth shinny texture.
- Take out the tart crust from the oven once bake time finishes. Let it cool down.
- Once cooled, pour lemon curd filling into the tart shell, level the mixture evenly.
- Bake lemon tart into the oven at 350F for 10 minutes. Don’t bake more than 10 minutes otherwise it will overbake.
- Chilli into the fridge for 2hours before serving.
- Serve with your favorite toppings: whipped cream, lemon slices, berries, icing sugar. Enjoy!

Music: Tuesday
Musician: Sascha Ende
Site: https://filmmusic.io/song/2992-tuesday
License: https://creativecommons.org/licenses/...

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