Easy lemon tart recipe - video tutorial!
We absolutely love fruit tarts here at Petit Chef, especially when it involves a zesty little citrus dressed all in yellow :-) For extra creaminess, feel free to add some meringue on top :-)
Ingredients
Materials
- Mixing bowl
- 28cm tart pan
- Oven
Preparation
Line the tart pan with the pastry and bake for 25 minutes at 180°C.
Zest and juice the lemons, then heat them in a saucepan.
In the meantime, beat the eggs with the sugar, then add the corn flour and mix well.
Add this mixture to the hot lemon juice, and stir over low heat until the cream thickens.
Remove from heat and add the butter. Mix until fully incorporated. Cover the cream with plastic wrap to prevent a skin from forming, and let it cool.
Once the tart base and cream have cooled, spread the cream over the pastry and smooth it out.
And there you have it, your lemon tart is ready!
Observations
What makes this lemon tart recipe easy to follow?
This lemon tart recipe is designed to be very easy, with straightforward steps and minimal ingredients, making it accessible for beginners.
Can I use other citrus fruits instead of lemons?
Yes, you can experiment with other citrus fruits like limes or oranges for a different flavor profile in your tart.
How can I make my lemon tart creamier?
For extra creaminess, you can add a layer of meringue on top of the lemon cream before serving.
What is the best way to store leftover lemon tart?
Store leftover lemon tart in the refrigerator, covered with plastic wrap, to keep it fresh for up to 3 days.
Can I prepare the tart pastry in advance?
Absolutely! You can prepare the tart pastry ahead of time and refrigerate it until you're ready to bake.
Nutrition
- Carbo: 32.4g
- Total fat: 17.5g
- Saturated fat: 7.4g
- Proteins: 5.5g
- Fibers: 0.9g
- Sugar: 13.3g
- ProPoints: 9
- SmartPoints: 13
Rate this recipe