Ingredients
Scale
- 1 1/3 cups flour
- 1/4 tsp kosher salt
- 1/3 cup powdered sugar
- 1/2 cup cold unsalted butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup lemon juice
- 2 tbsp lemon zest
- 1 cup granulated sugar
- 1/2 cup unsalted butter (for filling)
- 1/4 tsp kosher salt (for filling)
- 2 large eggs (for filling)
- 4 large egg yolks (for filling)
Instructions
- Make the Tart Dough: In a food processor, blend flour, powdered sugar, and salt until combined. Add cold butter and mix until pea-sized pieces form. Incorporate the egg and vanilla extract until a dough forms without overmixing.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Prepare the Tart Shell: Roll out the chilled dough on a floured surface into a circle. Transfer to a tart pan, trim excess edges, poke holes in the bottom, and freeze for about 20 minutes.
- Bake the Tart Shell: Preheat oven to 350°F (180°C). Bake the shell until light golden brown (15-20 minutes). Allow to cool.
- Make the Lemon Curd Filling: In a saucepan, combine lemon juice, zest, sugar, butter, salt, eggs, and egg yolks over low heat until thickened. Pour into the cooled tart shell.
- Chill Before Serving: Let the tart cool completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx. 125g)
- Calories: 270
- Sugar: 21g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg