The Easiest French Lemon Tart (A Foolproof Recipe!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the ingredients: 3 whole eggs, 1 egg yolk, 150 g castor sugar, 150 ml cream, sweet short crust pastry, lemon juice, and tangerine juice.

Dust the tart pan with flour to prevent sticking.

Roll out the sweet short crust pastry between two pieces of plastic wrap until it's larger than the tart pan.

Place the rolled pastry on a baking sheet and freeze for about 5 minutes to firm it up.

Carefully place the pastry into the tart pan, pressing it down gently without breaking it.

Patch any breaks in the pastry with your fingers to make it neat.

Prick the bottom of the pastry with a fork to prevent bubbling during baking.

Place a piece of parchment paper over the pastry and fill it with baking beads to weigh it down.

Blind bake the tart shell in the oven at 350°F (175°C) for 10 to 15 minutes until firm.

Remove the tart shell from the oven and take out the baking beads and parchment paper.

Let the tart shell cool on a cooling rack while preparing the filling.

In a ceramic bowl, whisk together the 3 eggs and 1 egg yolk until combined.

Add 150 g of castor sugar to the egg mixture and whisk until well mixed.

Pour in 150 ml of cream and whisk until smooth.

Add lemon juice and tangerine juice to the mixture and stir until combined.

Pour the filling into the cooled tart shell.

Bake the filled tart in the oven for about 25 minutes, or until the filling is set but slightly jiggly in the center.

Remove the tart from the oven and let it cool completely at room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens