Sunshine on a plate! Zingy buttery lemon tart, sure to brighten up your day!
Lemon Tart
Prep time
30
minutesCooking time
45
minutesIngredients
- FOR THE SHORTCRUST PASTRY
1/2 cup + 1 tbsp cold unsalted butter – cubed
1 1/4 cups all-purpose flour
1 tsp lemon zest
1/4 cup powdered sugar
Pinch of salt
- LEMON FILLING
3 eggs + 1 egg yolk
3 tbsp fresh lemon juice
1/4 cup + 1 tbsp powdered sugar
1 tsp lemon zest
3 tbsp all-purpose flour
Directions
- Preheat the oven to 150°C.
- In a large bowl, add the flour, salt and sugar. Add in the cold cubed butter and mix well. Using your fingertips, rub the cold butter with the flour. Do this until all the butter is well combined. It should resemble wet sand.
- Pat it down into an even layer (3-4mm thicknesses) into the tart tin and bake for 20 mins.
- For the filling, whisk the eggs and egg yolk until combined. Add in the sugar, lemon juice, lemon zest. Add in the flour in installments and whisk until the flour is well combined and smooth. This filling will be runny.
- Once the pastry is a light golden brown, carefully pour the filling on the warm crust. Bake for 25 mins or until the filling is barely set. You could also pour half of the filling inside the oven to prevent it from spilling while transferring to the oven.
- Let it cool completely at room temperature.
- Dust with icing sugar and enjoy the lemony goodness!
