DELICIOUS and EASY Lemon Tart Recipe, How to make LEMON TART SHELL and LEMON CURD filling at home

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with potential health benefits.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Measure 1.5 cups of all purpose flour and add it to a food processor.

Add 1/4 teaspoon of salt and 1/2 cup of powdered sugar to the food processor.

Pulse the mixture for about a minute until combined.

Add 1-2 cups of cold unsalted butter, chopped into small cubes, in two parts, pulsing until the texture is fine.

Add 1 egg and 1/2 teaspoon of vanilla extract to the mixture and pulse until the dough starts to form.

Knead the dough with a little flour, wrap in plastic, and refrigerate for about 30 minutes.

Zest 3 lemons to get about 1 tablespoon of lemon zest.

Juice the same lemons to get about 1/2 cup of lemon juice.

In a bowl, crack 2 eggs and add 2 egg yolks, lightly whisking them.

Add 3/4 cup of granulated sugar and whisk until combined.

Add the lemon juice and zest, then whisk again.

Transfer the mixture to a stainless steel container for double boiling.

Cook the mixture over boiling water for about 10 minutes until it thickens to a custard-like consistency.

Strain the lemon curd to remove any residue for a smooth texture.

Add 100 grams of unsalted butter to the hot lemon curd, mixing until melted and combined.

Remove the dough from the fridge and let it sit at room temperature for about 30 minutes.

Roll out the dough to a 12x12 or 13x13 inch circle, about half a centimeter thick.

Wrap the dough around a rolling pin and carefully unfold it over a tart tin, tucking in the edges.

Trim any excess dough from the edges of the tart tin.

Cover the tart with plastic and refrigerate for another 30 minutes.

Cover the dough with aluminum foil and fill with beans or legumes to prevent rising while baking.

Preheat the convection oven to 190 degrees Celsius and bake for 30 minutes.

Remove the foil for the last 10 minutes of baking for golden brown edges.

Allow the tart shell to cool completely before adding the lemon curd filling.

Once cooled, fill the tart shell with the lemon curd, smoothing it out with a spoon.

Chill the filled tart in the fridge for 4-6 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens