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See more recipes in The Basics and The Classics

Classic Lemon Tart

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 8
What is a Tart?

Very simply, a tart is a pastry crust with shallow sides, a filling and no top crust. The filling can be sweet (such as fruit or sweet custard) or savory (like meat, cheese or savory custard). Depending on the type of tart, the pastry shell can be baked and then filled, or filled and then baked. Tarts can be bite-sized (often served as hors d'oeuvre), individual-sized (sometimes called tartlets) or full-sized. They can be used as appetizers, entrées or desserts.

This classic lemon tart makes a simple but elegant dessert. You can serve it anytime of the year and it can be enjoyed by almost everyone. I mean, who doesn't like lemons? Well, I guess there are a few out there.

As with the other recipes in "The Basics" category, a classic lemon or citrus tart recipe is something you will want to keep in your recipe file.

1 refrigerated pie crust (such as half of a box of Pillsbury refrigerated pie crusts)
6 large eggs
Grated zest and juice of 3 large lemons
3/4 cup superfine sugar
8 oz. heavy cream
Confectioners' sugar, for dusting top of tart (optional)

1. Preheat oven to 400 degrees F/200 degrees C. Line a fluted 9-inch tart pan (with removable bottom) with pie crust. Using a fork, prick bottom of crust with several holes and line with parchment paper and fill parchment paper lined crust with baking beans. Bake for 12 minutes in preheated oven, remove beans and paper and return tart crust to oven for 5 minutes. Reduce heat to 300 degrees F/150 degrees C.

2. Beat together the eggs, lemon zest, lemon juice and sugar, then whisk in the cream.

3. Pour mixture into the baked crust and bake for 25 to 30 minutes until the filling has just set in the middle. Remove from oven and place on wire cooling rack and let cool to room temperature. Store tart in refrigerator tightly wrapped with plastic wrap. When ready to serve, remove tart from pan and place on serving platter. Dust top with confectioners' sugar and slice into wedges.

Makes 8 servings.

Source: DianasDesserts.com
Date: May 19, 2007


Reviewer: Linda
I only rated as good as I have not made this yet. Can anyone tell me what Baking Beans are? Love the site. Thanks

Reviewer: Diana, Diana's Desserts
Hi Linda, Baking beans are just what they sound like, any type of beans that are raw (so they are still somewhat heavy, not soft as when they are cooked). The reason the recipe states to fill the parchment lined crust with baking beans, is so the crust will stay put while it's baking. This keeps the crust flat and it also keeps it from bubbling. You can substitute the baking beans with uncooked raw rice, any other type of raw beans, such as kidney beans, etc. There are also "pie weights" that you can purchase that will achieve the same thing. Good luck and I hope you make the tart and that it turns out well for you. Linda, don't forget to remove the beans, or whatever you plan to use to weigh down the crust before you bake the tart.

Please email me at: diana@dianasdesserts.com and let me know how it turned out.......Diana, Diana's Desserts


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