Ingredients
Pie Crust
- 14 tablespoons unsalted butter (almost 1.5 sticks), cold and cubed
- 3/4 cup powdered sugar
- 2-1/2 cups all-purpose flour
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 tablespoons cold water
Lemon Filling and Topping
- 4 large eggs
- 3/4 cup granulated sugar
- Zest of 3 to 4 large lemons (about 2 tablespoons packed)
- 1/2 cup fresh lemon juice (from the 3 to 4 lemons)
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- Fresh berries and powdered sugar, for serving (optional)
Instructions
- Prepare Butter and Tart Pan: Cut the cold unsalted butter into small cubes and refrigerate. Grease the tart pan with cooking spray and place it on a large tray. Set aside.
- Make Crust Dough: In a large food processor or powerful blender, add the cubed butter, powdered sugar, and flour. Pulse in 1-second intervals about 20–25 times until the butter forms small pieces. Add the egg yolk, vanilla extract, salt, and very cold water. Pulse another 20–25 times until the dough begins to clump but remains somewhat crumbly.
- Form Crust: Transfer the dough onto a clean surface and shape it into a ball. Add a touch of flour if sticky. Press the dough evenly into the prepared tart pan, covering the bottom and sides. Use a fork to poke the bottom of the crust eight times, only halfway through. Freeze for 20 minutes or cover and chill overnight.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough is chilling.
- Bake Crust Blind: Remove the tart pan from the freezer. Place a sheet of parchment paper over the crust and fill it with dried beans, rice, or pie weights to keep the crust from shrinking. Bake for 25 minutes. Remove weights and parchment, then bake another 5–10 minutes until lightly browned on the edges and set. Let cool.
- Prepare Lemon Filling: In a large bowl, add the eggs. In the food processor or blender, pulse the granulated sugar with lemon zest (from 3 large lemons) just until the zest is broken down but sugar is not powdered. Add this zest-sugar mixture to the eggs along with 1/2 cup lemon juice, heavy cream, and pinch of salt. Whisk thoroughly until fully combined.
- Strain Filling: Pour half of the lemon filling through a fine mesh strainer into the partially baked crust to remove zest bits and ensure smoothness.
- Assemble and Bake: Carefully return the tart pan to the oven on the tray and pour the remaining filling on top. Bake for 18–25 minutes or until the tart feels set with a slight jiggle in the center.
- Cool and Chill: Remove the tart from the oven and let it cool to room temperature. Refrigerate for at least 1 hour to fully set.
- Serve: Remove tart from pan. Use a hot, sharp knife (heated under hot water and dried) to slice cleanly. Optionally, garnish with fresh berries and a light dusting of powdered sugar before serving.
Notes
- Use very cold butter and water to ensure a flaky crust.
- Freezing the crust before baking helps maintain its shape.
- Blind baking with weights prevents the crust from puffing or shrinking.
- Straining the filling creates a silky smooth texture.
- Letting the tart chill fully in the fridge improves the flavor and texture.
- For extra zest or lemon flavor, add more grated lemon zest into the filling.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
