Lemon Tart

Lemon Tart - Candy Coated Culinista

Lemon Tart – Candy Coated Culinista

Tarts were on my list of recipes that I was apprehensive to make. I love the look of tarts but thought this was hard to make; but after this simple recipe I will be making a lot more tarts. I am already thinking of flavour pairing as I type. The cooking club the challenge was lemons and I could make a lemon tart, lemon mascarpone cheesecake or lemon glazed loaf. As I already have a lemon glazed loaf of my own with a twist, I thought I should probably break in that tart pan begging to be used. See my picture in their gallery here.

From Chatelaine

Yield/Serving: 8
Prep Time: 25 min.
Cook Time: 50 min.
Difficulty level is: Easy

• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lemon zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
• 2 eggs
• 5 egg yolks
• 1 cup granulated sugar
• 1/3 cup 35% cream
• 2/3 cup lemon juice, about 3 lemons
• Confectioners’ sugar, for dusting

1. Preheat oven to 350°F.
2. In a food processor combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together.
4. Pour mixture into a 9” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Line the tart pasty with parchment paper and pour pie weight or dried beans on top and bake for 25 min on a baking sheet.
7. In a large bowl whisk eggs, egg yolk and sugar until well combined.
8. Slowly whisk in cream followed by the lemon juice through a sieve.
9. Once tart crust has baked, remove parchment paper and pie weights and pour the filling into the tart through a sieve.
10. Place back on the baking sheet and bake for 30 minutes, or until the edges start to bubble and the centre looks smooth.
11. Let cool completely on a wire rack and then refrigerate for at least 1 hour to let the filling set.
12. Unmold tart and sift confectioners’ sugar overtop and serve.

• I use a mini processor I was saving for my macarons and used the chop setting and it did the job.
• The filling should jiggle a little once it comes out of the oven.
• My tart didn’t bubble at the sides and I baked it for 30 minutes exactly.
• Will keep refrigerated for up to 2-3 days.
• Use the bottom of a ramekin to evenly press the dough crust down.
• A trick to unmold the tart is to rest the pan on an overturned bowl and let the rim slide away. Then loosen tart from the base using a thin butter knife. (I was surprised how easy this was)

Please Enjoy

My thoughts
This was perfect; it was tangy, sweet and tart. I was pleasantly surprised that this came out so well on my first attempt, as I usually have setting issue with my recipes that move from oven to fridge. I think this will be another easy simple recipe for my repertoire when I have to make a recipe in short order.


  1. This tart looks so cute 😉 Ladies and Gentleman – That´s a winner!

  2. I love a good old lemon tart, this looks soo tasty!

  3. I love this lemon tart recipe! Your blog is really cute and it’d be great if you could check out my lemon tart recipe and give me feedback! http://bakering.wordpress.com/2014/02/14/lemon-tarts/ Thanks! :))

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