Ingredients
Instructions
1. Make the crust2. Chill the doughForm the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
3. Prepare the tart shellPreheat the oven to 350°F. Roll out the dough on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
4. Bake the crust5. Make the lemon fillingIn a bowl, whisk together the eggs and sugar until smooth. Add the lemon juice, lemon zest, heavy cream, and salt. Mix until well combined.
6. Bake and coolPour the filling into the warm tart shell. Bake for 20–25 minutes, until the center is just set but still slightly wobbly. Let the tart cool completely before slicing. Chill for at least 1 hour for the best texture. Serve as is or dust lightly with powdered sugar.
For the crust
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1 1/4 cups all-purpose flour
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1/4 cup powdered sugar
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1/2 cup unsalted butter, cold and cut into cubes
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1/4 teaspoon salt
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1–2 tablespoons cold water
For the filling
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3 large eggs
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3/4 cup granulated sugar
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1/2 cup fresh lemon juice (about 2–3 lemons)
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1 tablespoon lemon zest
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1/2 cup heavy cream
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Pinch of salt
Instructions
1. Make the crust2. Chill the doughForm the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
3. Prepare the tart shellPreheat the oven to 350°F. Roll out the dough on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
4. Bake the crust5. Make the lemon fillingIn a bowl, whisk together the eggs and sugar until smooth. Add the lemon juice, lemon zest, heavy cream, and salt. Mix until well combined.
6. Bake and coolPour the filling into the warm tart shell. Bake for 20–25 minutes, until the center is just set but still slightly wobbly. Let the tart cool completely before slicing. Chill for at least 1 hour for the best texture. Serve as is or dust lightly with powdered sugar.
