Description
This Valentine’s Day Lemon Tart is the perfect balance of tangy lemon filling and buttery, flaky crust. With a beautiful golden color and a smooth, velvety texture, this tart makes for a stunning dessert that’s both refreshing and indulgent. Whether you’re celebrating with a loved one or hosting a gathering, this tart will add a touch of elegance to your dessert table.
Ingredients
Scale
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2 tablespoons ice water (or more, as needed)
- For the lemon filling:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter, melted
- Pinch of salt
- Optional Garnish:
- Fresh raspberries or strawberries (for a pop of color)
- Powdered sugar (for dusting)
- Fresh mint leaves (for garnish)
Instructions
- Make the Crust:
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again. Gradually add the ice water, one tablespoon at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface, knead it briefly, and then wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Roll Out the Dough:
- After the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thickness.
- Fit the dough into a tart pan with a removable bottom (9-inch size is ideal). Trim any excess dough hanging over the edges.
- Prick the bottom of the tart crust with a fork and refrigerate for another 10-15 minutes to prevent shrinking during baking.
- Bake the Crust:
- Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
- Remove the parchment paper and weights, then continue baking for an additional 5-7 minutes, or until the crust is golden and crisp.
- Allow the crust to cool completely before filling.
- Make the Lemon Filling:
- In a medium bowl, whisk together the eggs and sugar until smooth.
- Add the lemon juice, lemon zest, heavy cream, melted butter, and a pinch of salt. Whisk until fully combined.
- Bake the Tart:
- Pour the lemon filling into the cooled tart crust. Bake at 350°F (175°C) for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the tart from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set the filling.
- Serve:
- Before serving, dust the tart with powdered sugar and garnish with fresh raspberries or strawberries, and mint leaves if desired.
Notes
- For extra flair, use a heart-shaped cookie cutter to cut out hearts from thin slices of lemon for decoration.
- This tart can be made a day ahead of time and stored in the refrigerator until ready to serve.
- You can substitute a store-bought tart crust if you’re short on time.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 25-30 minutes
- Category: Dessert, Tart
- Method: Baking
- Cuisine: French-inspired, American
Keywords: lemon tart, Valentine’s Day dessert, citrus tart, tart with lemon filling, heart-shaped tart, lemon dessert