Classic French Lemon Tart

A delicate and tangy French tart featuring a crisp buttery crust filled with smooth lemon custard. Perfectly balanced sweetness and citrus make it a refreshing dessert.

Steps

1. Preheat oven to 180°C (350°F). 2. In a bowl, mix flour, powdered sugar, and salt. 3. Add cold butter and rub with fingertips until mixture resembles breadcrumbs. 4. Add cold water and quickly knead into a dough. Wrap and chill for 15 minutes. 5. Roll out dough to fit a small tart tin (about 12cm diameter). Press dough into tin and trim edges. 6. Prick base with a fork and bake blind for 12 minutes (use baking beans or rice). 7. Remove weights and bake for another 5 minutes until golden. Cool. 8. In a bowl, whisk egg and sugar until smooth. 9. Stir in lemon juice, zest, and cream. 10. Pour filling into cooled tart shell. 11. Bake at 160°C (320°F) for 15-18 minutes until filling is set but slightly wobbly. 12. Cool completely before serving.

For the crust: - 50g all-purpose flour - 25g unsalted butter, cold and cubed - 15g powdered sugar - Pinch of salt - 1 tbsp cold water For the lemon filling: - 1 large egg - 50g granulated sugar - 30ml fresh lemon juice - Zest of half a lemon - 25ml heavy cream