It’s time for afternoon tea! Put your pinkies up and grab your favorite cup and saucer… and a sweet treat! You can’t forget a sweet treat. French Lemon Tart is the perfect pairing for any sipping soirée. You’ll be feelin’ mighty fancy as you bite into the creamy, tangy lemon custard filling on top of the buttery, flaky crust. And you’ll never believe something so lavish took less than 40 minutes to make. French Lemon Tart makes teatime so achievable you’ll be indulging in it every day!
Ingredients
For the tart crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cut into pieces
- 2 tablespoons powdered sugar
- 1 egg
- 1–2 tablespoons cold water
- 1 teaspoon vanilla extract
For the filling:
- 6 eggs, beaten
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 1 lemon, juiced and grated
- powdered sugar, to taste, for serving
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a 9-inch pie pan with parchment paper.
Step 3 –In a large bowl, sift the flour.
Step 4 –Place 1/2 cup of the butter pieces into the flour and use your fingers to crumble the mixture into fine, breadcrumb-like pieces.
Step 5 –Add 2 tablespoons of the powdered sugar to the flour mixture and use your hands to crumble it again.
Step 6 –Add the 1 egg, 1 tablespoon of the water, and the vanilla extract to the flour mixture and work it into the dough.
Step 7 –On a floured surface, roll the pastry out to 1/4-inch thickness, to fit the prepared pie pan.
Step 8 –Place the dough in the prepared pan and blind bake for 10 minutes.
Step 9 –Let the crust cool.
Step 10 –In a small pan over low heat, add the remaining eggs, the sugar, and the remaining butter and cook, while stirring, until the sugar has dissolved completely.
Step 11 –Add the lemon juice and the grated lemon to the filling mixture and cook until the filling has thickened slightly.
Step 12 –Pour the curd into the prepared crust.
Step 13 –Bake the tart until the mixture has set, about 20-25 minutes.
Step 14 –Transfer the tart from the oven and let it cool on a wire rack.
Step 15 –Dust the tart with the remaining powdered sugar.
Step 16 –Slice and serve.
