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.

Combine 1.5 cups flour, 3 tablespoons sugar, and 1/4 teaspoon salt in a food processor and pulse for a few seconds.

Cut 1/2 cup cold butter into cubes and add to the mixture, pulse until crumbly.

Add 1 teaspoon vanilla extract and pulse until the dough forms.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Roll out the dough and fit it into the bottom and sides of a pie dish, trimming excess.

Prick the bottom of the crust gently with a fork and freeze for 30 minutes.

In a mixing bowl, whisk together 2 eggs, 3 egg yolks, 3/4 cup sugar, and 1/4 teaspoon salt.

Add the zest of 2 lemons and 1/2 cup lemon juice and whisk until combined.

Whisk in 1/2 cup heavy cream until mixed.

Fill the crust with dry beans or pie weights and bake at 350°F (175°C) for 15 minutes.

Remove the weights and parchment paper, and bake for an additional 5-10 minutes until golden brown.

Pour the lemon mixture into the baked crust and bake at 300°F (150°C) for 17-20 minutes until set.

Allow to cool to room temperature, then refrigerate for at least 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens