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My review
Sweet and Simple Lemon Tart
luvluv1
"'A taste you'll never forget.'"
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Ingredients
1 h 15 m servings 154 calsOriginal recipe yields 16 servings (1 8x8-inch tart)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
- Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
- Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
- Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.
Footnotes
- Cook's Notes:
- Recipe can also make 4 individual tarts; adjust baking time for the crusts and filled tarts. (Check crusts after 8 minutes and tarts after 12).
- The lemon peel gives the tart a kick, but if you don't want it in your tart, add the peel and strain it out.
- I like to refrigerate mine when they have cooled.
Nutrition Facts
Per Serving: 154 calories; 6.5 g fat; 22.9 g carbohydrates; 1.8 g protein; 39 mg cholesterol; 86 mg sodium. Full nutrition
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Reviews
Read all reviews 1418 Ratings
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Most helpful positive review
7/4/2013
Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1...
Most helpful critical review
4/20/2013
had a lot of trouble pressing the dough into the pan - it kept crumbling and not adhering to the bottom of the pan (I used a glass pan). Finally found I could get it to stick if I used a fork di...
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7/4/2013
Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1...
5/12/2013
This tart was a big hit at my house. I used a nonstick tart pan with a removable bottom for a nice presentation, and had no problem with the moistness of the dough. I love lemon, so I used a l...
4/19/2014
I made four individual tarts and, unfortunately, didn’t compensate enough for a change in cooking time. When you pre-cook your crust, don’t let it brown too much, otherwise, after filling and b...
4/20/2013
had a lot of trouble pressing the dough into the pan - it kept crumbling and not adhering to the bottom of the pan (I used a glass pan). Finally found I could get it to stick if I used a fork di...
1/3/2015
Made it for my bishop's wife after she got out of the hospital...they loved it and so did their kids. They asked me to make it again.
4/1/2018
I made this for Easter dessert. It was very good. I would give it 4.5 stars if I could. For some reason it seemed as though it could have used a little more filling but it tasted lovely. I used ...
3/28/2018
My husband is Greek and lemon is big with him. We both loved this. Followed the recipe as is and found it was easy and delicious. Will be making this again and again.