Dessert

Lemon Tart

An awesome lemon tart packed with lemon flavor and baked in a shortcrust pastry shell.

To recipe
Lemon tart with intense lemon flavor makes you pucker up a little, but for me that's exactly how a lemon tart should be.
Recipe insights & TIPS

I'm always happy when I publish a fresh post because it means new content and I get to share it with you guys.

Myself and 11 other bloggers have joined forces to help grow your cookbook collection. I love turning to my own books for inspiration, awesome photography and all kinds of recipes to suit every occasion. I would love to have any one of these books in my kitchen, let alone a dozen of them. My contribution to the pot was, A Kitchen In France by Mimi Thorisson. Mimi writes for her blog, Manger and lives with her large family, including 14 dogs in Medoc, France. I chose Mimi's book because her style of cooking is simple.

Don't let that make you think her recipes are boring because they're far from it. Her dishes are rustic, seasonal and family style friendly. Chicken and Ham Pie, Roast Sausages with Fennel and Blood Orange Chocolate Tartlets are just a few I'd love to try.You might as well check out our artichoke hearts recipe! For now, this Lemon Tart from Manger will have to do. It's intense lemon flavor makes you pucker up a little, but for me that's exactly how a lemon tart should be. Baked in a simple pre-made pastry crust, there's no need for this tart to be perfect around the edges. Just like Mimi and her rustic Medoc farmhouse this tart fits right in with her style.I used a 9 inch cast-iron skillet, so the filling is on the thin side, but you could use a traditional tart pan. You may have to adjust the cooking time though. Best served after chilling in the fridge for a few hours.

A sweet lemon tart baked in a pastry crust
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

Recipe

Lemon tart with intense lemon flavor makes you pucker up a little, but for me that's exactly how a lemon tart should be.

Course:
Dessert
COOKing TIME:
30 minutes
Total TIME:
40 minutes
CUISINE:
American
PREP TIME:
10 minutes
SERVINGS:
4

Ingredients

  • 1 sheet pre-made shortcrust pie pastry
  • 1 large egg
  • 3/4 cup sugar
  • The juice of 1 1/2 lemons
  • 3 1/2 tablespoons butter (melted)
  • 2 teaspoons lemon zest

Ingredient Swaps

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Lay the pastry into a 9 inch tart or skillet.
  3. Bake in the oven for 10 minutes.
  4. In a bowl, whisk the egg and the sugar together until light, about 5 minutes of fast hand whisking.
  5. Add the lemon juice, melted butter and zest to the bowl and gently combine.
  6. Pour the mixture into the par-baked crust and bake for a further 25-30 minutes or until the center is no longer jiggling and is a golden brown color.
  7. Let the tart rest until cool and then place in the refrigerator before slicing.
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

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