Description
This Valentine’s Day Lemon Tart is a beautiful and refreshing dessert that’s perfect for celebrating love! The smooth, tangy lemon filling sits on a buttery, crumbly crust, creating the perfect balance of sweet and tart. Topped with a touch of whipped cream or fresh berries, this tart makes a stunning treat for your Valentine’s Day celebrations!
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1–2 tbsp ice water (as needed)
For the Lemon Filling:
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
For the Whipped Cream (optional):
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish (optional):
- Fresh raspberries, strawberries, or edible flowers
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse a few more times until the dough starts to come together. If needed, add 1-2 tablespoons of ice water to help the dough bind.
- Turn the dough out onto a lightly floured surface, knead it a few times to bring it together, and then press it into the bottom and up the sides of a 9-inch tart pan. Use a fork to prick the bottom of the crust a few times.
- Chill the crust in the fridge for 15-20 minutes.
- Once chilled, bake the crust for 18-20 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- Make the Lemon Filling:
- In a medium saucepan, whisk together the sugar, lemon juice, and lemon zest.
- In a separate bowl, lightly beat the eggs. Gradually add the eggs to the lemon mixture, whisking continuously.
- Cook the mixture over medium heat, whisking constantly, until it thickens (about 7-8 minutes). Be sure not to let it boil.
- Once thickened, remove from the heat and whisk in the heavy cream and cubed butter until smooth and fully combined.
- Strain the lemon filling through a fine-mesh sieve into a bowl to remove any egg bits, then pour the filling into the cooled tart crust.
- Bake the Tart:
- Bake the tart at 350°F (175°C) for 15-20 minutes, or until the filling is just set but still slightly wobbly in the center.
- Let the tart cool completely on a wire rack, then refrigerate for at least 2 hours to allow the filling to set fully.
- Make the Whipped Cream (optional):
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Pipe or dollop the whipped cream onto each slice of tart just before serving.
- Serve:
- Garnish the tart with fresh raspberries, strawberries, or edible flowers for a romantic touch.
- Slice, serve, and enjoy!
Notes
- This tart can be made a day ahead of time and stored in the refrigerator, making it perfect for preparing in advance for Valentine’s Day.
- You can also serve the tart with a light dusting of powdered sugar instead of whipped cream for a simpler look.
- If you don’t have a tart pan, you can use a pie dish as a substitute.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Tart
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 75mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg