Basic ingredients, no kneading or rolling out needed, no special equipment used, a simple, no fuss recipe ideal for beginner bakers or for baking with kids.
Lemonlicious!
If you double this recipe you can turn out a taller tart, but I think it’s perfect as a thin base topped with fresh fruits and whipped or sour cream, especially since it’s lemon flavored, and a little lemon goes a long way.
Also, it’s not necessary to raise the crust as tall as I did on the sides of the tart dish, but I think it actually looks pretty when served.
Enjoy!
Easy Peasy Skinny Lemon Tart
Ingredients
Crust
- 130 g all-purpose flour (1 cup)
- 110 g unsalted butter (1 stick)
- 4 Tablespoons powdered sugar
Lemon Filling
- 60 g heavy whipping cream (1/4 cup)
- 85 g sugar regular or caster (1/4 cup)
- 1 egg large
- juice of 1 large lemon
Instructions
- Preheat oven to 190C/375F.
- In a large bowl, using a wooden spoon or rubber spatula combine flour, melted butter and icing sugar until it turns to a soft dough.
- Press buttery dough into base of tart pan and a little up sides. Pierce dough several times with a fork. See notes.
- Bake dough in middle rack for 20 minutes, remove from oven and cool a little at room temperature. Reduce oven temperature to 150C/300F.
- In a medium bowl, whisk sugar, egg, cream and lemon juice. Carefully pour the lemon mix into prepped tart pan with pre-baked dough.
- Return to oven and bake complete tart for another 35–40 minutes or until filling is set. Since ovens vary, I recommend checking at approximately 25 minutes and continue to 35-40 as you see.
- Remove from oven and cool completely before serving. See notes.
- Serve dusted with powdered sugar, topped with fresh fruit.
Notes
I use a ceramic tart pan that doesn’t stick, so I did not butter the pan especially since the crust has plenty of butter in it already, but you may choose to butter your tart pan as preferred. Keep in mind that once refrigerated it’s a little more difficult to remove from pan, so allow tart to sit out of fridge a few minutes before planning to serve.
If you use a ceramic tart pan there’s no need to remove tart from pan after baking, simply serve when ready to eat. If you use a metal pan, remove tart from pan once cooled.
