It’s been a while since I’ve had the time to bake so I’m excited to share another easy recipe. With the coming spring I wanted something fresh and simple and found this easy Lemon Tart from Cake Spy.
I made a few modifications to the recipe and have some feedback on what I would have done differently for next time.
Lemon Tart Ingredients
Tart Shell
- 7 tablespoons of butter *
- 1 1/2 cups of flour
- 1 egg yolk
- 1 tablespoon powdered sugar
- 1 tablespoon cold water*
Filling
- 5 eggs
- 4 lemons *
- 1 tablespoon lemon zest
- 1/2 cup whipping cream
- 1/2 cup sugar
* Designates an ingredient amount I would change
Lemon Tart Instructions
- Preheat the oven to 350°F
- For the tart shell mix the butter, flour, egg, sugar, and water. The recipe calls for 7 tablespoons but I added 8, which is a whole stick of butter. I found that my dough was too dry and not combining well so figured adding the extra butter and water would help. It made a difference and after that my dough became smooth instead of crumbly. I also didn’t use a 9 inch spring form pan like the recipe called, instead I used a large tart dish.
- Bake the crust for 10 minutes and take it out to cool.
- For the filling combine the eggs, lemon juice, and zest into a bowl. The recipe called for 4 lemons and my tart came out really lemony. Almost a bit too much – the lemons I used were huge so next time if I have large lemons I would stop at just 3. If my lemons were on the smaller side I’d stick with the 4 but its something to be mindful of.
- Once the lemon juice is added whisk everything together. Add the whipping cream and sugar and keep whisking.
- Once your tart crust is cool pour your lemon mixture in and bake the crust for 30 minutes. That’s it!
- You can garnish with lemons, powdered sugar, or whipping cream.
Overall this lemon came out very good – I really loved the crust and will use it for future tart recipes. The only thing I would change is a little less lemon !
Let me know if you make it and what you think. The tart is such a pretty yellow it brought such a smile to my face and is a perfect spring dish.
