Ingredients for Easy Peasy Tart Lemon Tart
- All Purpose Flour
- 1/4 cup cornstarch
- Granulated Sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tablespoons ice water
- 4 large eggs
- Lemon, Zest Of
- Fresh Lemon Juice
- Fresh Lime Juice
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How to Make Easy Peasy Tart Lemon Tart
- **Make the Pastry:** In a food processor, pulse together 2 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 cup granulated sugar, and 1/2 teaspoon salt until combined.
- Add 1 cup (2 sticks) cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
- With the food processor running, gradually add 6-8 tablespoons of ice water, pulsing until the dough just comes together. (If using a fork and bowl, gradually drizzle in the ice water and mix until dough is formed.)
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
- Roll out the dough and press it into a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Refrigerate the crust for another 15 minutes.
- Prick the bottom of the crust all over with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes at 400°F (200°C). Remove the weights and parchment paper. If puffed, prick again and bake for another 5 minutes, or until lightly golden.
- Remove from oven and let cool completely. Reduce oven temperature to 350°F (175°C).
- **Make the Lemon Filling:** In a medium bowl, whisk together 4 large eggs until light and creamy.
- Add 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour; whisk until smooth.
- Gradually whisk in 1 cup fresh lemon juice, 1/4 cup fresh lime juice, and the zest of 2 lemons.
- Pour the filling into the baked pie crust.
- Place the tart pan on a baking sheet to catch any spills. Bake for 20-25 minutes, or until the filling is set and lightly puffed.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
128g
Fat
52g
Carbs
18g
