Sweet and Simple Lemon Tart

Sweet and Simple Lemon Tart

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

1 h 15 m servings 154 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 di...

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...

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 b...

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 l...

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 di...

It was really easy and yummi

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.