Sweet and Simple Lemon Tart Recipe - Allrecipes.com
Sweet and Simple Lemon Tart Recipe
  • READY IN hrs

Sweet and Simple Lemon Tart

Recipe by  

"'A taste you'll never forget.'"

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Ingredients Edit and Save

Original recipe makes 1 8x8-inch tart Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  2. Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
  3. Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
  4. Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
  5. Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • Recipe can also make 4 individual tarts; adjust baking time for the crusts and filled tarts. (Check crusts after 8 minutes and tarts after 12).
  • The lemon peel gives the tart a kick, but if you don't want it in your tart, add the peel and strain it out.
  • I like to refrigerate mine when they have cooled.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2013

Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1/8 cup confectioners sugar in the crust mixture, I was able to cut the filling sugar down to 3/4 cup. Added an extra egg yolk to the filling as well to make it more custard-y. It was awesome I will definitely make this again.

 
Most Helpful Critical Review
Apr 23, 2013

had a lot of trouble pressing the dough into the pan - it kept crumbling and not adhering to the bottom of the pan (I used a glass pan). Finally found I could get it to stick if I used a fork dipped into hot water. Kind of a pain :{

 

7 Ratings

Apr 19, 2014

I made four individual tarts and, unfortunately, didn’t compensate enough for a change in cooking time. When you pre-cook your crust, don’t let it brown too much, otherwise, after filling and baking again, it will be too brown (my bad). I set the timer for 15 minutes and my tart filling was overcooked, so next time, I will check for doneness at 10 minutes. I did substitute Truvia Baking Blend for the white sugar which worked out fine and added 4 Tbsp of lemon juice (one lemon) instead of 3 Tbsp. Very nice and really very simple.

 
May 12, 2013

This tart was a big hit at my house. I used a nonstick tart pan with a removable bottom for a nice presentation, and had no problem with the moistness of the dough. I love lemon, so I used a little extra juice and zest, which was a nice counterpoint to the sweet crust. This was simple to make and I will definitely make it again.

 
Mar 02, 2015

It was really easy and yummi

 
Jan 03, 2015

Made it for my bishop's wife after she got out of the hospital...they loved it and so did their kids. They asked me to make it again.

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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