Lemon Tart {New Food Friday}

I work in a nursing facitity as a manager and it does have it's perks. Like when dietary is a bit bored they float over to allrecipes and make up a batch of something yummy. These lemon tarts they made were awesome. Make something new this holiday season and try this yummy lemon tart. It won't disappoint.

Lemon Tart


Sweet Pastry:

  • 2 1/2 cups all-purpose flour
  • 7/8 cup butter
  • 3/4 cup confectioners' sugar
  • 1 egg yolk
  • 1 1/2 tablespoons cold water


  • 4 eggs
  • 3/4 cup superfine sugar (or granulated sugar, processed to fine texture in a food)
  • 2 tablespoons minced lemon zest
  • 3/4 cup fresh lemon juice


  • Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
  • Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
  • In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust
  • Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.


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Karla Urwitz
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