Simple lemon tart recipe
About simple lemon tart recipe
This post is a simple lemon tart recipe. Simple lemon tart is a tart that everyone loves. When I was a kid, lemon tart wasn’t common in Japan. When I first ate it as an adult, I was surprised at how delicious it was. The taste of lemon was condensed, and the contrast between the crispy tart dough and the creamy filling was also impressive. Therefore, I wanted to make it myself, and I tried various recipes. So it became the current recipe which I have been making for more than 10 years.
The recipe is based on French lemon tart. It has a good balance of sourness and sweetness, and is rich and creamy with the addition of butter. Although it takes some time to let the dough rest or cool the tart etc., it iseasy to make because all you do is bake the tart shell, make a lemon filling, and pour it in. I make it regularly, as my family likes it. Below is a link to a short article about lemon tart, so please read it if you like.
Recipe tips
I basically make tart dough with a food processor. This is because you can make it quickly and the condition of the dough is also good. Let the finished dough rest in the refrigerator for at least an hour. This makes it easy to line it in the tart pan.
Leave the excess dough that you cut out after lining. You will use it to fix cracks and broken parts, when blind baking.
I add a small amount of gelatin to the lemon filling. I didn’t put it in before, but once the cream was too soft, I couldn’t cut it cleanly. Maybe it was because the size of the egg was small. If you add a little gelatin, it will set softly, and you can cut it cleanly.
Lemon tart is not suitable for storage at room temperature. After making it, put it in the refrigerator and eat it by the next day.
Simple lemon tart
Equipment
- 1 Tart pan Diameter of 18~19 cm, and depth of 2.5cm
- 1 Food processor
- Appropriate amount of Tart stone or dried beans
Ingredients
- 125 gram All-purpose flour for tart dough
- 75 gram Cold butter for tart dough
- 30 gram Powdered or find granulated sugar for tart dough
- 1 Egg yolk for tart dough
- 90 ml Freshly squeezed lemon juice
- 3 Eggs
- 70 gram Butter
- 120 gram Fine granulated sugar
- 2 gram Sheet gelatine
- A little amount of Extra butter for tart pan
Instructions
- Make a tart dough : put flour (125g), powdered sugar (30g) in a food processor and pulse until mixed. Add cold butter (75g) and process until it resembles coarse sand. Then add egg yolk and pulse until dough comes together. Form the dough into round disk and wrap it with cling film. Let the dough rest in the fridge for at least 1 hour, preferably 2-3 hours.
- Lightly coat the tart pan with butter and keep it in the fridge until required. Remove the tart dough from the refrigerator and leave it until it is slightly soft. Roll it out to approx. 23 – 24 cm diameter with a rolling pin.
- Wrap the dough around the rolling pin, rewind it, starting from the front of the tart pan, and cover the whole tart pan. Press the dough against the bottom and side of the tart pan with a finger to make it stick to the pan.
- Roll the rolling pin on the edge of the tart pan to remove excess dough. Keep the excess dough in the refrigerator as it will be used to repair any cracks or holes in the tart. Press the dough on the inside with your fingers and adjust so that the dough is level with the edge of the pan. Prick the overall bottom of the dough with a fork, put it in the refrigerator and let it rest for about an hour.
- Preheat the oven at 190 C = 374F. Place the parchment paper on the tart dough and place tart stones (or dried beans) so that the dough does not rise during baking. Bake the tart dough at 190C = 374F for 10 minutes, then lower the temperature to 170C = 338F and bake for another 10 minutes. Next remove the parchment paper and tartstones and bake for another 10 minutes or until the dough turns golden. Remove from oven and cool on a wire rack. (keep the tart shell in the tart pan.) While the tart shell is cooling, make the filling.
- Soak the gelatin in cold water for 10 minutes. Put butter, lemon juice and sugar in a pan and bring to a boil. When it boils, remove it from the heat and let it cool a little.
- Put 3 eggs in a bowl, loosen with a whisk, add the lemon juice mixture little by little, and mix well each time. Strain this and put it back in the pan.
- Cook over medium heat and mix well until thickened. (When it starts to thicken, mix it well with a whisk to prevent lumps.)
- When it becomes thick, remove it from the heat, allow to cool slightly. Drain gelatin, add and mix until dissolved. Next, cool down the pot in cold water, stir the filling and let it cool a little.
- Pour the filling into the tart shell, smooth the surface and chill in the refrigerator for 2-3 hours.
Notes
If you like lemons, you’ll love this lemon tart. Please make it. I also put some links to other tart recipes so please make them if you like.
Thank you for reading and Bon Appetit!