Lemon Tart

This is a delicious lemon tart that can be served cold with mascarpone cheese. This is one of my favorite desserts to serve when I have guests over. I like to put the tart into the refrigerator after it is done baking for 3 to 4 hours, to overnight, because it tastes better.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 521 Calories

Ingredients

• 1 ½ cups all-purpose flour
• 4 large eggs
• 3 tablespoons milk
• ½ cup sifted confectioners' sugar
• 3 tablespoons ground almonds
• ⅔ cup heavy cream
• 1 large egg yolk, beaten
• 1 ¼ cups superfine sugar
• 7 tablespoons unsalted butter, diced
• 1 lemon, finely zested
• 2 each lemons, finely zested and juiced
• ½ cup mascarpone cheese, or to taste

Recipe Instructions

Step 1

Sift flour into a bowl. Mix in almonds, then rub in butter. Mix in confectioners' sugar, milk, lemon zest, and egg yolk. Knead briefly on a lightly floured work surface. Wrap up and refrigerate for 30 minutes.

Step 2

While dough rests, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan with butter.

Step 3

Roll out the dough to a thickness of 1/4 inch and use to line the bottom and sides of the prepared pan. Prick all over with a fork.

Step 4

Bake in the preheated oven until golden, about 15 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).

Step 5

Crack eggs into a bowl. Whisk in superfine sugar, heavy cream, and lemon zest and juice. Spoon filling into the pastry shell.

Step 6

Bake in the preheated oven until set, about 45 minutes. Remove from the oven and let cool for 45 minutes. Serve topped with mascarpone cheese.