How To Make Lemon Tart At Home: A blog about how to make lemon tart from scratch.

Introduction

I am a big fan of lemon tart. It has always been my favorite dessert. The simplicity of its flavor and the way the tartness contrasts with the sweet pastry crust is just perfect for me.

Making lemon tart at home is not as difficult as it seems; all you need to do is follow these steps:

Making the Tart Dough

• Prepare the tart dough. In a large bowl, mix together the flour, salt and sugar. Add the butter and mix until it resembles coarse sand. Add 1 egg yolk at a time until fully incorporated into the dough.
• Roll out your pie crust to fit your tart pan. Place in tart pan, pressing down firmly on lime leaves if using them (to ensure they don’t slide around).
• Preheat oven to 350°F/175°C (180°C for convection ovens). Bake until golden brown all over – about 25-30 minutes for a 9-inch/23 cm pastry shell with no filling.*

Preparing the lemon cream

Now, we’re ready to make the lemon cream. It’s a sweet, rich concoction that will become your tart’s filling and give it its signature tangy zing.

The first step is preparing the crust. Cut 16 round pieces of dough using a cookie cutter or knife (one piece per serving). Place them on a baking sheet lined with parchment paper and bake at 400 degrees F for 15 minutes or until golden brown. Set aside to cool while you prepare the filling—but keep an eye on them because they can burn easily!

To make this recipe easier, I recommend using fresh lemons instead of bottled juice because they taste much better! If you have time to do so when shopping for groceries, invest in some Meyer lemons; otherwise any variety will do just fine. If you don’t have access to fresh lemons where you live then buy bottled lemon juice from the store—just make sure it doesn’t contain preservatives like sodium benzoate or potassium sorbate (they’re both harmful).

Once everything is prepped then mix together sugar and egg yolks in a heat proof bowl (I use Pyrex) over low heat until thickened into custard consistency (about 5 minutes). Also add vanilla bean seeds here if desired; though keep in mind that they may impart additional flavor once baked into finished product–so adjust accordingly based upon preference.*

Assembling both elements

The tart dough is baked blind, or without its filling. This means you bake it in a pie dish and then fill it with lemon cream after it’s cooled. The crust should be baked at 350°F (177°C) for 12 minutes, then let cool completely before adding the filling.

The lemon cream should be chilled before assembling the tart because this will make it easier to spread on top of the baked crust when you’re ready to serve your dessert. It needs about an hour of chilling time—about 30 minutes in the fridge followed by another 30 minutes at room temperature before putting in your refrigerator so that it gets nice and firm again!

Lemon tart can be made at home with a few ingredients and some patience.

The tart is made with a pastry dough and lemon cream. The tart dough is rolled out, placed into a pie dish, filled with the lemon cream, and then baked until golden brown. When served warm it’s delicious! A tart can be made without a pastry crust as well; just layering the lemons on top of each other in the pie dish would make for an eye-catching presentation at your next dinner party. A tart can also be made without any filling; it’s simply a sheet of pastry dusted with sugar that you bake until golden brown.