| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon (about 2 teaspoons)
- 3 large eggs
- 2/3 cup sugar
- 1/4 teaspoon sea salt
- 6 tablespoons butter
- One 9-inch tart shell, homemade or store-bought, baked
- Dollop whipped creme fraiche
- Dollop whipped cream
Instructions
- Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.
- Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.
- Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.
- Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.
- Serve with a dollop of whipped creme fraiche and whipped cream folded in together.
Reviews
Delicious tart. I couldn’t find a tart shell, so used a graham cracker crust. Does this need to be kept refrigerated after the initial cooling?
The tart was refrigerated for 6 hours prior to service. I read and reread the directions several times (OCD) and when I cut it to serve, it really was too soft, I have not a clue as to why.
Best lemon tart I’ve ever had. Perfect balance of tart and sweet.
Don’t understand all the rave reviews. I thought this was horrible. Way too salty and way, way too tart, even after adding an additional 1/3 cup of sugar. Made it for Thanksgiving. Thank goodness I have time to make something else. Huge disappointment.
I must have made this ten times! It’s always a hit. Everyone wants more. It’s the perfect ending for heavy rich meals, and a bright taste of warm nature in the winter if you can get food lemons. Here’s some tips to make it easier: I buy a pre-made graham cracker pie crust, brush with egg whites and bake at 400° until golden brown (or brown, I like it extra done). Use the remaining egg whites and the separated yolk as one of your eggs. Sticks of butter are 8 tbps, I don’t want to try to save 2 tbsps of butter so I add an extra egg and an extra lemon so I can just drop in the whole stick of butter. Keep the sugar the same, perfectly tart and sweet. YOU DO NOT NEED TO STRAIN THE MIXTURE. IT IS NOT NECESSARY. I’ve made this nearly a dozen times and strained it the first time and then never again, it’s fine. Also I’m sure the creme fraiche mixture is delicious but I’m on a budget so a spray can of whipped cream is just fine. If I’m feeling extra fancy I’ll make fresh whipped cream.
This is just a lovely, luxurious tart! It goes over so well woth anyone I make it for and its so so simple to make!
it sounded good.
Omg! The best tart filling I ever had
This is by far the best lemon tart I’ve ever made. Still the favorite for family events. My coworkers can’t get enough of it.
One of the easier lemon tart recipes out there, and still absolutely delicious! Great for novice and advanced bakers alike. Tart and refreshing and yummy!