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Glossy Lemon Tart Recipe

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★★★★★

4.5 from 146 reviews

This Glossy Lemon Tart features a crisp, buttery tart crust filled with a smooth and tangy lemon custard, topped with a shiny, sweet lemon glaze. Perfectly balanced between tart and sweet, this dessert is ideal for any occasion, combining a refreshing citrus flavor with a beautiful, glossy finish.

Ingredients

Scale

For the Tart Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter (cold, cubed)
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2–3 tablespoons cold water

For the Lemon Filling:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest (freshly grated)
  • 1/2 cup heavy cream

For the Glossy Glaze:

  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the Tart Crust: In a large bowl, mix the all-purpose flour, powdered sugar, and salt. Cut in the cold cubed unsalted butter until the mixture resembles coarse crumbs. Stir in the egg yolk, then add cold water one tablespoon at a time, just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill and firm.
  2. Pre-bake the Tart Shell: Preheat the oven to 350°F (175°C). On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan, trimming the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 15 minutes, then carefully remove the weights and parchment paper and bake for an additional 10 minutes until the crust is lightly golden. Allow to cool completely.
  3. Make the Lemon Filling: In a medium bowl, whisk together the eggs and granulated sugar until well combined. Stir in the fresh lemon juice and lemon zest, then gently fold in the heavy cream until the mixture is smooth and homogenous.
  4. Bake the Lemon Tart: Pour the lemon filling evenly into the cooled tart shell. Bake in the preheated oven for 25-30 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and allow to cool to room temperature before refrigerating for at least 2 hours to fully set the filling.
  5. Prepare the Glossy Glaze: In a small saucepan, combine the water, granulated sugar, cornstarch, lemon juice, and lemon zest. Whisk the ingredients until smooth. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and let the glaze cool slightly.
  6. Assemble and Serve: Pour the cooled glaze evenly over the chilled lemon tart to create a shiny, glossy finish. Refrigerate the tart for an additional 30 minutes to allow the glaze to set completely. Slice carefully and serve chilled for a refreshing dessert experience.

Notes

  • Chilling the tart dough before baking helps prevent shrinkage and produces a flakier crust.
  • Blind baking weights can be ceramic beads, dried beans, or rice to prevent the crust from puffing.
  • Ensure the lemon filling is not overbaked to maintain a creamy texture with a slight jiggle in the center.
  • The glaze should be cooked until just thickened and cooled before spreading to avoid melting the filling.
  • This tart is best served chilled and eaten within 2 days for optimal freshness.

Keywords: lemon tart, glossy lemon tart, tart crust, lemon custard, lemon glaze, baked lemon dessert

Find it online: https://platedandproud.com/glossy-lemon-tart-recipe/