Lemon Tart – a delicious recipe with lemon juice, lemon, sugar, butter, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
2
2. In a small bowl, beat together the eggs and the yolks.
3
3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4
4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
5
5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
6
6. Remove from the oven and let cool before slicing and serving.
399
kcal
Calories
27
g
Fat
29
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup (125 ml) freshly-squeezed lemon juice, grated zest of one lemon, preferably unsprayed, 1/2 cup (100 g) sugar, 6 tablespoons (85 g) butter, salted or, and more.
Yes, Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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