Classic Lemon Tart Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry adds fiber and nutrients

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive than white sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative, while margarine is often cheaper.

Start by mixing 2 tablespoons of cream and 1 egg yolk in a bowl.

In a large bowl, measure out 1 and 1/4 cups (150 grams) of all purpose flour, 1/4 teaspoon of salt, and 1/4 cup of sugar. Whisk together.

Cut cold butter into small pieces and add to the flour mixture. Mix until it resembles a shaggy mixture.

Add the cream and egg yolk mixture to the flour and butter mixture. Use a fork to combine until it forms a dough.

Chill the dough for about an hour.

Roll out the dough to about 12 inches to fit a 9-10 inch tart tin.

Transfer the rolled dough to the tart tin, pressing it into the edges without stretching it.

Trim the edges of the dough and freeze the tart shell for 30 minutes.

Dock the chilled tart shell with a fork and bake at 375°F for about 20 minutes until light golden brown.

In a medium bowl, mix 4 eggs and 2 egg yolks together.

In a medium pot, add 1/2 cup (113 grams) of butter, 1 cup (200 grams) of sugar, the zest of 2 lemons, and 1/2 cup of lemon juice. Heat over medium until melted and bubbling.

Temper the eggs by drizzling in the lemon mixture while whisking continuously.

Return the mixture to the pot and cook on low heat, whisking continuously until it thickens and coats the back of a spoon.

Strain the lemon curd mixture to remove any lumps and zest.

Pour the strained lemon curd into the baked tart shell, leveling it out.

Bake the tart at 350°F for about 8 minutes, until the edges are set and the center is wobbly.

Let the tart cool, then chill for at least 2 hours to overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens