Cookstr.com

Baked Lemon Tart

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of Shutterstock.Cookstr.com

One of our most popular tarts, and also one of the easiest to make, this tart is all and only about the lemons.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationpeanut free, tree nut free

Mealdinner

Moodtired

Taste and Texturerich, sweet, tart

Type of Dishtart

Ingredients

  • 3 large eggs
  • 3 large egg yolks
  • ½ cup sugar
  • Zest of 1 lemon
  • ¾ cup lemon juice (juice of 4 lemons)
  • ¾ cup heavy cream
  • 1 par-baked 9-inch Flaky Tart Crust

Instructions

Position your oven racks so that one is in the center, and preheat the oven to 350 degrees.

Whisk the eggs and yolks together in a medium-size bowl. Add the sugar with one hand while continuing to whisk with the other. Still whisking, pour in the lemon zest and juice, then the cream. Pour this lemon custard into your par-baked tart shell. It should come to 1/8 inch from the top edge of the tart. You may have leftover custard, which you can bake in a small ramekin—a little treat for yourself.

Place the tart on the center rack in the oven, taking care not to spill the custard, and bake the tart for 25–30 minutes, or until filling is firm to the touch and doesn’t jiggle when you shake the pan.

Remove the tart from the oven, and set it on a wire rack to cool slightly.

To remove the tart from the pan, rest it on a big can. Make sure the tart is steady and balanced. Slide the outside ring of the pan down off the tart. Move the tart to your work surface, and slide the tart off the pan bottom onto a rimless serving dish or a cutting board. Serve at room temperature or chilled.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I bake this recipe form the Once Upon A Tart 2003 cookbook often, and people love it. Unfortunately it surface never looks like the photo in the book, where the tarts have a brownish surface, almost like a brulee. My tarts come out perfectly smooth and light yellow and almost always crack when they cool. I'd like to have the surface shown in the book and avoid cracking. Any suggestions? arrosenthal

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password