Description
This Easy Lemon Tart Recipe is a delightfully simple and refreshing dessert made with lemon, cream, sugar, and a shortcrust pastry. You won't believe how luxurious and creamy the filling is without eggs! Complete with a berry topping, this tart is perfect for spring and summer!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon grapefruit zest
- 1/2 teaspoon Salt
- 3/4 cup Butter (cubed)
For the Filling:
- 1 cup Sugar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 1/3 cup lemon juice
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 1 cup sour cream
Instructions
For the Crust:
- Combine flour, powdered sugar, lemon zest, grapefruit zest, and salt into food processor and pulse to combine.
- Add butter and process until mixture comes together and forms a ball. Press dough into pan and all the way up the edges. Chill in the freezer for 20 minutes.
- Preheat oven to 350 degrees.
- Bake tart shell for 18-20 minutes or until golden brown. Cool on wire rack before filling.
For the Filling:
- In saucepan, stir together sugar and cornstarch.
- Whisk in heavy cream, lemon zest, and lemon juice. Cook and stir over medium heat until barely boiling. Cook and stir 1-2 more minutes until thickened.
- Remove from heat. Stir in butter and honey until the butter has melted.
- Stir in sour cream.
- Fill baked tart shell and chill at least one hour or up to 24 hours until filling is set.
Notes
To store: You can make this tart a day ahead of time. Cover it tightly and let it chill in the fridge. Although I wouldn't make it more than a day ahead of time to avoid a soggy crust.
- Prep Time: 1 hour
- Cook Time: 20