Best 2 Simple Lemon Tart Recipes

Indulge in a culinary delight with our collection of delectable lemon tart recipes. These treats effortlessly blend the vibrant zest of lemon with a creamy, velvety filling, encased in a crisp, buttery crust. From the classic French Lemon Tart, with its perfectly balanced flavors, to the unique Meyer Lemon Tart, showcasing the distinctively aromatic citrus, our recipes cater to every palate. Discover the zesty Lemon Tart with Raspberry Swirl, where the tartness of raspberries complements the lemon, creating a delightful symphony of flavors. For a touch of elegance, try the sophisticated Lemon Tart with Lavender Infused Crust, where the floral notes of lavender elevate the dessert to new heights. If you prefer a vegan alternative, the Vegan Lemon Tart offers a rich and creamy filling made from silken tofu and cashew cream, all nestled in a wholesome almond crust. Ready your taste buds for a delightful journey as you explore these exquisite lemon tart recipes, each one a testament to the versatility and allure of this classic dessert.

Let's cook with our recipes!

SWEET AND SIMPLE LEMON TART

Sweet and Simple Lemon Tart image

'A taste you'll never forget.'

Provided by luvluv1

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

Ingredients

½ cup butter, softened
¼ cup sifted confectioners' sugar
1 cup sifted all-purpose flour
1 cup white sugar
2 eggs
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice, or more to taste
2 teaspoons grated lemon peel
¼ teaspoon salt
3 tablespoons confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g

SIMPLE LEMON TART

Simple Lemon Tart image

This simple recipe for a lemon tart will be a new favorite dessert. The blowtorch called for in the last step can be either the regular type from a hardware store or a specialty chef's model from a kitchen-supply store.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 8

Ingredients

Short Crust Dough
3/4 cup creme fraiche
6 large eggs, plus 3 large egg yolks
1 tablespoon lemon zest, plus 2 cups freshly squeezed lemon juice (about 12 lemons)
1 vanilla bean, scraped
2 cups sugar, plus more for sprinkling
4 sheets or 1/4 ounce powdered gelatin, softened in water
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Steps:

Heat oven to 350 degrees. Remove short-crust dough from refrigerator. Remove parchment paper covering top, and invert onto a baking sheet. Press an 11-inch flan ring in center of short-crust dough to cut out a circle. Keeping flan ring on baking sheet, trim excess dough from outside of ring, and reserve for another use. Prick circle of dough several times with a fork. Chill until firm, about 20 minutes.
Remove dough-lined flan ring from refrigerator. Bake until light golden brown, 15 to 18 minutes. Cool completely on a wire rack before filling.
Combine creme fraiche, eggs, egg yolks, lemon zest and juice, vanilla bean, and sugar in a medium-size heatproof bowl. Place over a pot of simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes.
Remove from heat, and stir in softened gelatin sheets. Strain mixture through a fine-mesh sieve set over a medium-size bowl. Cover surface of mixture with plastic wrap to prevent skin from forming. Set mixture in an ice bath to cool to 100 degrees.
Add butter, and using a handheld immersion blender, mix for 5 minutes. Pour into prebaked tart shell. Chill until mixture is firm, 2 to 3 hours.
Just before serving, sprinkle individual slices with a light, even layer of sugar. Caramelize sugar to a golden brown, using a blowtorch or placing under a broiler.

Tips:

When making the pastry, be sure to use cold butter. This will help to keep the pastry flaky and prevent it from becoming tough.
If you don't have a tart pan, you can use a regular pie pan. Just trim the excess pastry around the edges.
To blind bake the pastry, preheat your oven to 350 degrees Fahrenheit. Line the tart pan with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the pastry is golden brown.
When making the lemon filling, be sure to use fresh lemon juice. This will give the tart a brighter, more flavorful taste.
If you don't have confectioners' sugar, you can make your own by grinding granulated sugar in a food processor or blender until it is fine and powdery.
To store the lemon tart, cover it tightly with plastic wrap and refrigerate for up to 3 days.

Conclusion:

This simple lemon tart is a delicious and refreshing dessert that is perfect for any occasion. With its creamy, tangy filling and flaky pastry crust, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this lemon tart a try. You won't be disappointed!