Lemon tart

a lemon tart—a bright, tangy dessert with a crisp pastry base and silky lemon filling! 🍋 Here’s a simple recipe you can follow:

Ingredients

For the tart crust (shortcrust pastry):

• 200g (1 2/3 cups) plain flour
• 100g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) caster sugar
• 1 egg yolk
• 2–3 tbsp cold water

For the lemon filling:

• 3 large eggs
• 150g (3/4 cup) caster sugar
• 150ml (2/3 cup) double cream or heavy cream
• Juice of 2–3 lemons (about 80ml)
• Zest of 2 lemons

Instructions

1. Make the crust:
   • Mix flour and sugar in a bowl.
   • Rub in the butter until it resembles breadcrumbs.
   • Add egg yolk and water, mix until it forms a dough.
   • Chill for 30 minutes.
2. Bake the crust:
   • Roll out the dough and line a tart tin.
   • Prick the base with a fork.
   • Bake at 180°C (350°F) for 15–20 minutes until lightly golden.
3. Prepare the filling:
   • Whisk together eggs, sugar, cream, lemon juice, and zest until smooth.
4. Bake the tart:
   • Pour filling into the baked crust.
   • Bake at 160°C (320°F) for 20–25 minutes until the filling is just set (slightly wobbly in the center).
5. Cool and serve:
   • Let it cool to room temperature, then chill in the fridge for 1–2 hours.
   • Dust with icing sugar before serving, if desired.

💡 Tips:

• For an extra zesty flavor, use a mix of lemon and lime juice.
• You can also top with whipped cream or berries for a fancier touch.