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Lemon tart is a classic dessert that has been around for centuries. The earliest known recipe for lemon tart dates back to the 16th century, when it was made with a simple pastry crust and a filling of lemon juice and eggs.
Over the years, the recipe has evolved and there are now many different versions of lemon tart. The most common version is made with a shortcrust pastry base, and a lemon curd filling. Other variations include adding meringue on top, or using a different type of citrus fruit in the filling.
No matter what version you try, lemon tart is sure to be a delicious and refreshing treat.
When making a lemon tart, the most important thing is to use fresh and high quality ingredients. Start by making your pastry base - use a combination of butter and flour, and knead the dough together until it forms a ball. Roll out your pastry and line a greased tart tin with it. To make the filling, whisk together eggs, sugar and lemon juice, and pour over the pastry base. Bake in a preheated oven for around 25 minutes. Once the tart is cooked, leave to cool before dusting with icing sugar and serving. Enjoy!
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|partly tart crust|
|meyer lemon zest|
|meyer lemon juice|
|par shortbread pastry shell|
|sweetened whipped cream|