Tangy Lemon Tart Recipe

Name: Tangy Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup powdered sugar; 1/4 teaspoon salt; 9 tablespoons cold butter or margarine, cut up; 7 large eggs, divided; 1 1/2 tablespoons grated lemon rind; 1/2 cup fresh lemon juice (about 4 large lemons); 1 cup sugar; 6 tablespoons butter or margarine, softened; Whipped cream (optional); Garnishes: fresh mint leaves, fresh raspberries

Servings: persons

1 3/4 cups all-purpose flour
1 cup powdered sugar
1/4 teaspoon salt
9 tablespoons cold butter or margarine, cut up
7 large eggs, divided
1 1/2 tablespoons grated lemon rind
1/2 cup fresh lemon juice (about 4 large lemons)
1 cup sugar
6 tablespoons butter or margarine, softened
Whipped cream (optional)
Garnishes: fresh mint leaves, fresh raspberries

1
Pulse first 3 ingredients in a food processor 3 to 4 times or until mixture is combined.
2
Add 9 tablespoons butter; pulse 5 to 6 times or until crumbly. Add 1 egg, and process until dough forms a ball and leaves sides of bowl. Shape dough into a disc; wrap in plastic wrap, and chill 30 minutes.
3
Press dough into bottom and up sides of a 10-inch tart pan. Prick bottom with a fork. Chill 20 minutes.
4
Line dough with greased aluminum foil, and fill with pie weights or dried beans.
5
Bake at 350u00b0 for 15 minutes. Remove weights and foil; bake 15 more minutes or until lightly browned.
6
Whisk together remaining 6 eggs, lemon rind, and lemon juice in a non-aluminum medium saucepan over low heat.
7
Add sugar and 6 tablespoons butter, and cook, whisking constantly, 8 minutes or until lemon mixture is thickened and bubbly. Let cool 15 to 20 minutes. Pour filling into prepared crust; cover and chill 4 hours or until set. Serve with whipped cream, if desired. Garnish, if desired.

1138

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1 cup powdered sugar, 1/4 teaspoon salt, 9 tablespoons cold butter or margarine, cut up, and more.

Yes, Tangy 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.

Tangy Lemon Tart

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