Homemade Lemon Tart (Print Version)
# Ingredients:
→ For the shortbread crust
01 -
2 tbsp cold water
02 -
200g all-purpose flour
03 -
100g chilled butter, diced
04 -
1 egg yolk
05 -
1 pinch of salt
06 -
50g powdered sugar
→ For the lemon filling
07 -
Juice from around 2-3 lemons (100ml)
08 -
2 lemon zests
09 -
3 whole eggs
10 -
100g butter cut into small pieces
11 -
150g granulated sugar
# Instructions:
01 -
Mix together flour, powdered sugar, and salt in a large bowl. Use your fingertips to work in the cold butter until the mixture feels crumbly. Add the egg yolk and cold water, then knead it quickly into a dough. Shape it into a ball, wrap it up, and refrigerate for half an hour.
02 -
Heat the oven to 180°C. Roll out the dough and press it into a greased tart pan. Poke the bottom with a fork, line with baking paper, and add weights. Bake for 15 minutes, then another 5 minutes without weights to lightly brown it.
03 -
Whisk eggs, sugar, zest, and lemon juice in a pot. Cook over low heat, stirring constantly, until it thickens (takes 5-7 minutes). Remove from heat and stir in the butter.
04 -
Pour the lemon filling onto the cooled crust and smooth it out. Chill for at least 2 hours in the fridge.
# Notes:
01 -
You can keep the tart in the fridge for up to 3 days
02 -
Feel free to jazz it up with lemon slices or zest as decoration