Sweet and Simple Lemon Tart

Why You’ll Love This Recipe

This tart offers a vibrant lemon flavor, balanced by the smooth, creamy filling and the crisp, buttery crust. The simplicity of the recipe makes it approachable for even beginner bakers, and the result is a beautiful, tangy dessert that’s perfect for any season, especially spring and summer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 prepared pie crust

• 1 cup granulated sugar

• 4 large eggs

• 1/2 cup fresh lemon juice (about 3-4 lemons)

• 1/4 cup heavy cream

• Zest of 1 lemon

• 1/4 teaspoon salt

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Filling: In a medium bowl, whisk together the sugar, eggs, lemon juice, lemon zest, heavy cream, and salt until smooth.

3. Fill the Crust: Pour the lemon mixture into the prepared pie crust, spreading it evenly.

4. Bake: Bake for 25-30 minutes, or until the filling is set and the edges of the crust are golden brown.

5. Cool and Serve: Allow the tart to cool completely before serving. Chill in the refrigerator for a couple of hours for a firmer filling.

Servings and Timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Meringue Topping: Top with a fluffy meringue and bake for a few extra minutes to brown it.

• Ginger Crust: For added flavor, use a ginger snap crust instead of a traditional pie crust.

Storage/Reheating

Store the lemon tart in the refrigerator for up to 3 days. It’s best served cold, so keep it chilled until ready to enjoy.

FAQs

1. Can I use store-bought crust?

Yes, a store-bought crust will work perfectly if you’re short on time.

2. Can I make this tart ahead of time?

Yes, this tart can be made a day ahead and stored in the fridge.

3. Can I freeze this tart?

While it’s best served fresh, you can freeze the tart for up to a month. Thaw it in the fridge before serving.

4. Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled lemon juice can be used in a pinch.

5. How do I know when the tart is done baking?

The tart is done when the filling is set and no longer jiggles in the center.

6. Can I add fruit to the tart?

Yes, adding fresh berries like raspberries or blueberries on top adds color and flavor.

7. How do I make the tart more tangy?

Add a little extra lemon juice or zest to the filling for more brightness.

8. Can I use a tart pan?

Yes, a tart pan will create a beautifully fluted edge for your tart.

9. Can I make a gluten-free version?

Yes, use a gluten-free pie crust for a gluten-free option.

10. Can I use a different citrus?

Yes, orange, lime, or grapefruit can be substituted for the lemon for a twist on the classic.

Conclusion

Sweet and Simple Lemon Tart is a delightful dessert that offers the perfect balance of tangy, creamy, and buttery flavors. With its fresh lemon filling and crisp crust, this tart is a simple yet elegant treat that will quickly become a favorite. Whether for a special occasion or just because, it’s a dessert everyone will love.

Sweet and Simple Lemon Tart

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Dessert, Easy Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Sweet and Simple Lemon Tart is a refreshing, easy-to-make dessert with a buttery crust and a smooth, tangy lemon filling. This elegant dessert is perfect for any occasion, offering a delightful balance of sweetness and tartness. A great treat for spring, summer, or any time you crave a citrusy indulgence!

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Ingredients

1 prepared pie crust

1 cup granulated sugar

4 large eggs

½ cup fresh lemon juice (about 3–4 lemons)

¼ cup heavy cream

Zest of 1 lemon

¼ teaspoon salt

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Instructions

• Preheat the Oven:
  Preheat your oven to 350°F (175°C).

• Prepare the Filling:
  In a medium bowl, whisk together sugar, eggs, lemon juice, lemon zest, heavy cream, and salt until smooth.

• Fill the Crust:
  Pour the lemon mixture into the prepared pie crust, spreading it evenly.

• Bake:
  Bake for 25-30 minutes, or until the filling is set and the edges of the crust are golden brown.

• Cool and Serve:
  Allow the tart to cool completely. Chill in the refrigerator for a couple of hours for a firmer filling.

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Notes

Storage: Store in the refrigerator for up to 3 days. Best served cold.

Make-Ahead: This tart can be made the day before and kept in the fridge for an easy dessert the next day.

Topping Options: Add a fluffy meringue topping or fresh berries like raspberries or blueberries for extra flavor and color.