Sweet and Simple Lemon Tart

Sweet and Simple Lemon Tart

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
luvluv1
Recipe by  luvluv1

“'A taste you'll never forget.'”

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Ingredients

Adjust Servings

Original recipe yields 1 8x8-inch tart

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  2. Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
  3. Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
  4. Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
  5. Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

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Reviews (4)

Rate This Recipe
SarahGraceness
5

SarahGraceness

Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1/8 cup confectioners sugar in the crust mixture, I was able to cut the filling sugar down to 3/4 cup. Added an extra egg yolk to the filling as well to make it more custard-y. It was awesome I will definitely make this again.

lutzflcat
3

lutzflcat

I made four individual tarts and, unfortunately, didn’t compensate enough for a change in cooking time. When you pre-cook your crust, don’t let it brown too much, otherwise, after filling and baking again, it will be too brown (my bad). I set the timer for 15 minutes and my tart filling was overcooked, so next time, I will check for doneness at 10 minutes. I did substitute Truvia Baking Blend for the white sugar which worked out fine and added 4 Tbsp of lemon juice (one lemon) instead of 3 Tbsp. Very nice and really very simple.

kbary
3

kbary

This tart was a big hit at my house. I used a nonstick tart pan with a removable bottom for a nice presentation, and had no problem with the moistness of the dough. I love lemon, so I used a little extra juice and zest, which was a nice counterpoint to the sweet crust. This was simple to make and I will definitely make it again.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 22.9 g
  • 7%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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